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Flavorful Brown Butter Apple Cider Snickerdoodles Easy Cinnamon Sugar Recipe

brown butter apple cider snickerdoodles - featured image
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These snickerdoodles combine nutty brown butter and subtle apple cider with a crunchy cinnamon sugar crust for a soft, chewy cookie perfect for cozy fall gatherings.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1/4 cup (60ml) apple cider
  • 2 1/2 cups (310g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (50g) granulated sugar (for cinnamon sugar crust)
  • 1 tablespoon ground cinnamon (for cinnamon sugar crust)

Instructions

  1. In a medium saucepan, melt 1 cup (227g) of unsalted butter over medium heat. Stir constantly as it foams and then begins to brown, about 5-6 minutes. Remove from heat and immediately stir in 1/4 cup (60ml) apple cider. Set aside to cool for about 10 minutes.
  2. In a large bowl, whisk together 2 1/2 cups (310g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons ground cinnamon.
  3. Using a hand or stand mixer, beat 1 cup (200g) granulated sugar and 1/4 cup (50g) packed brown sugar together until fluffy, about 2 minutes on medium speed. Add 1 large room temperature egg and 1 teaspoon vanilla extract and beat until combined.
  4. Slowly pour the cooled brown butter and cider mixture into the sugar and egg mixture while mixing on low speed.
  5. Gradually add the dry ingredients to the wet, mixing on low until just combined. If dough feels too wet, chill for 15 minutes before scooping.
  6. In a small bowl, mix 1/4 cup (50g) granulated sugar with 1 tablespoon ground cinnamon for the coating.
  7. Scoop dough using a tablespoon or cookie scoop (about 1 1/2 tablespoons / 20g per cookie). Roll each ball in the cinnamon sugar mixture until fully coated. Place on a prepared baking sheet about 2 inches apart.
  8. Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes until edges are set and tops have a crackled appearance but are still soft to the touch.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not walk away while browning butter to avoid burning. Let brown butter and cider mixture cool before adding to egg mixture to prevent scrambling. Chill dough if too wet or to prevent spreading. Cookies taste best fresh but can be stored in airtight container for 3 days or frozen for up to 2 months.

Nutrition

Keywords: snickerdoodles, brown butter cookies, apple cider cookies, cinnamon sugar crust, fall cookies, easy cookie recipe

Find it online: https://oracooks.com/flavorful-brown-butter-apple-cider-snickerdoodles-easy-cinnamon-sugar-recipe/