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Cozy Brown Butter Apple Cider Snickerdoodles

brown butter apple cider snickerdoodles - featured image
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These snickerdoodles feature a crackly cinnamon sugar crust with a soft, chewy center, enhanced by nutty brown butter and subtle apple cider for a perfect fall cookie.

Ingredients

Scale
  • 1 cup (2 sticks, 227g) unsalted butter, browned and cooled slightly
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (packed, 100g) brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup (60ml) apple cider, preferably fresh or high-quality
  • 2 ¾ cups (345g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • Cinnamon sugar topping:
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon ground cinnamon
  • Optional pinch of ground allspice or nutmeg

Instructions

  1. Brown the butter: In a heavy-bottomed skillet over medium heat, melt 1 cup (227g) unsalted butter. Stir constantly as it foams and begins to turn golden brown, releasing a nutty aroma — about 5 to 7 minutes. Remove from heat and transfer to a bowl to cool slightly.
  2. Mix sugars and wet ingredients: In a large bowl, combine 1 ½ cups (300g) granulated sugar and ½ cup (100g) brown sugar. Add the slightly cooled brown butter, 2 large eggs (room temperature), 2 teaspoons vanilla extract, and ¼ cup (60ml) apple cider. Beat together until smooth and creamy, about 2-3 minutes. The mixture should be glossy and thick.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 ¾ cups (345g) sifted all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and ½ teaspoon salt.
  4. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture. Stir gently with a rubber spatula or wooden spoon just until combined — the dough should be soft but not sticky.
  5. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  6. Prepare cinnamon sugar topping: In a small bowl, mix ⅓ cup (65g) granulated sugar with 1 tablespoon ground cinnamon and an optional pinch of allspice or nutmeg. Set aside.
  7. Form and coat cookies: Preheat oven to 350°F (175°C). Using a cookie scoop or tablespoon, portion dough into balls about 1 ½ inches (3.8 cm) in diameter. Roll each ball generously in the cinnamon sugar mixture, coating completely.
  8. Bake: Place cookies 2 inches (5 cm) apart on parchment-lined baking sheets. Bake for 10 to 12 minutes, until the edges are set but centers look slightly underbaked.
  9. Cool: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Notes

Brown the butter carefully to avoid burning; remove from heat as soon as it smells nutty and turns golden. Chill dough at least 30 minutes to prevent spreading and improve texture. Use a light hand coating the cinnamon sugar topping to avoid overpowering the cookie flavor. If cookies spread too much, chill dough longer or add a tablespoon more flour. For a dairy-free version, substitute butter with plant-based alternative and eggs with flax eggs.

Nutrition

Keywords: snickerdoodles, brown butter, apple cider, fall cookies, cinnamon sugar, cozy cookies, autumn baking

Find it online: https://platebelle.com/cozy-brown-butter-apple-cider-snickerdoodles-easy-recipe-for-perfect-fall-cookies/