Print

Cozy Brown Butter Apple Cider Snickerdoodles

brown butter apple cider snickerdoodles - featured image
Print Recipe

Soft, spiced snickerdoodle cookies with the rich, nutty flavor of brown butter and a subtle fruity twist from apple cider. Perfect for cozy fall gatherings and quick baking.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup (60ml) apple cider
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon, divided
  • ½ teaspoon salt
  • Cinnamon sugar for rolling: ¼ cup granulated sugar + 1 teaspoon ground cinnamon mixed together

Instructions

  1. Brown the butter: Place 1 cup (227g) of unsalted butter in a heavy-bottomed skillet over medium heat. Stir frequently as the butter melts, foams, and then begins to brown (about 5-7 minutes). Remove from heat and let cool slightly.
  2. Mix sugars and butter: In a large bowl, combine the browned butter with 1 cup (200g) granulated sugar and ½ cup (100g) brown sugar. Use an electric mixer or whisk until smooth and creamy.
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons pure vanilla extract until glossy and thick.
  4. Incorporate apple cider: Slowly add ¼ cup (60ml) apple cider and mix to combine. The dough will loosen slightly but remain thick.
  5. Combine dry ingredients: In a separate bowl, sift together 2 ¾ cups (345g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
  6. Mix dry into wet: Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing.
  7. Prepare cinnamon sugar: Mix ¼ cup granulated sugar with 1 teaspoon ground cinnamon in a small bowl.
  8. Shape and coat dough balls: Form dough into 1 ½ inch (3.8 cm) balls using a tablespoon or cookie scoop. Roll each ball in the cinnamon sugar mixture until fully coated.
  9. Bake: Place dough balls 2 inches (5 cm) apart on parchment-lined baking sheets. Bake at 350°F (175°C) for 10-12 minutes, until edges are set and just beginning to brown, centers slightly soft.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown the butter carefully to avoid burning; stir constantly and remove from heat when golden brown with nutty aroma. Chill dough 15-20 minutes if too sticky before scooping. Pull cookies from oven when edges are set but centers still look slightly soft for best chewy texture. Dough can be refrigerated up to 24 hours before baking.

Nutrition

Keywords: snickerdoodles, brown butter, apple cider, fall cookies, cinnamon sugar, soft cookies, easy baking, autumn dessert

Find it online: https://blixfood.com/cozy-brown-butter-apple-cider-snickerdoodles-easy-homemade-recipe/