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Chewy Brown Butter Apple Cider Snickerdoodle Cookies

brown butter apple cider snickerdoodle cookies - featured image
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These chewy brown butter apple cider snickerdoodle cookies combine warm cinnamon flavors with a subtle tang of apple cider, creating a cozy and delicious treat perfect for fall or anytime.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 1/4 cup (60ml) apple cider (fresh or store-bought, avoid heavily spiced)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (345g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar mixed with 2 teaspoons ground cinnamon (for rolling)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium heavy-bottomed saucepan over medium heat. Stir constantly as it melts and foams. Watch for milk solids to turn golden brown and smell nutty (about 5-7 minutes). Remove from heat and pour into a heatproof bowl to cool slightly (about 10 minutes).
  2. Mix wet ingredients: To the cooled brown butter, add 1 cup granulated sugar, 1/2 cup packed brown sugar, 1 large egg, 1/4 cup apple cider, and 1 teaspoon vanilla extract. Beat until combined and smooth.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, 2 teaspoons ground cinnamon, and 1/2 teaspoon salt.
  4. Form the dough: Gradually add dry ingredients to wet mixture, stirring until just combined. Dough will be thick and slightly sticky.
  5. Chill dough (optional): Cover dough with plastic wrap and chill for 30 minutes to 1 hour to prevent spreading and intensify flavors.
  6. Prepare cinnamon sugar coating: Mix 1/4 cup granulated sugar with 2 teaspoons ground cinnamon in a small bowl.
  7. Shape and roll: Scoop dough into 1 1/2 tablespoon-sized balls. Roll each ball in cinnamon sugar mixture until coated. Place 2 inches apart on parchment-lined baking sheets.
  8. Bake: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes until edges are set and lightly golden but centers still look soft.
  9. Cool: Let cookies rest 5 minutes on baking sheet, then transfer to wire rack to cool completely.

Notes

Watch the butter carefully when browning to avoid burning. Chilling the dough is optional but recommended for better texture and flavor. Do not overbake; cookies should be slightly underbaked in the center for chewiness. Rolling in cinnamon sugar before baking gives a classic snickerdoodle crackle and extra cinnamon flavor.

Nutrition

Keywords: brown butter, apple cider, snickerdoodle, chewy cookies, cinnamon sugar, fall cookies, homemade cookies

Find it online: https://jollyfork.com/chewy-brown-butter-apple-cider-snickerdoodle-cookies-easy-homemade-recipe/