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Brown Butter Apple Cider Snickerdoodle Cookies

Brown Butter Apple Cider Snickerdoodle Cookies - featured image
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Soft and chewy snickerdoodle cookies with a nutty brown butter undertone and a subtle tang from apple cider, rolled in cinnamon sugar for a cozy autumn treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) apple cider
  • 2 ⅓ cups (290g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon (plus extra for rolling)
  • ½ teaspoon salt
  • 1 teaspoon cream of tartar
  • ¼ cup (50g) granulated sugar (for cinnamon sugar coating)
  • 2 teaspoons ground cinnamon (for cinnamon sugar coating)

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) of unsalted butter. Stir frequently as the butter foams and then turns a golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and let cool for 10 minutes.
  2. Cream sugars and butter: In a large bowl, whisk together the browned butter, ¾ cup (150g) granulated sugar, and ½ cup (100g) packed brown sugar until smooth and combined, about 2 minutes.
  3. Add egg and vanilla: Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract until just combined.
  4. Incorporate apple cider: Slowly add ½ cup (120ml) apple cider to the mixture. The batter will loosen a bit—this is expected.
  5. Mix dry ingredients: In a separate bowl, sift together 2 ⅓ cups (290g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon salt, and 1 teaspoon cream of tartar.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
  7. Prepare cinnamon sugar coating: In a small bowl, mix ¼ cup (50g) granulated sugar with 2 teaspoons ground cinnamon.
  8. Form cookies: Scoop dough into 1 ½ tablespoon-sized balls (about 20-24 cookies). Roll each ball generously in the cinnamon sugar mixture, coating all sides.
  9. Bake: Place cookies 2 inches apart on parchment-lined baking sheets. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until edges are set but centers remain soft.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.

Notes

Watch the butter closely when browning to avoid burning; remove from heat once it smells nutty and turns golden. If dough is too wet due to apple cider, chill for 15 minutes before baking. Avoid overmixing dry ingredients to keep cookies tender. Roll dough balls generously in cinnamon sugar for a crisp coating. Baking time may vary by oven; check cookies at 10 minutes for a soft center.

Nutrition

Keywords: brown butter, apple cider, snickerdoodle, cinnamon sugar, cookies, fall recipe, cozy dessert, soft cookies

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