Cozy Brown Butter Apple Cinnamon Snickerdoodle Cookies
These cozy brown butter apple cinnamon snickerdoodle cookies combine the nutty depth of browned butter with juicy apple bits and a cinnamon sugar crust for a warm, comforting treat perfect for fall and winter.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (2 sticks) unsalted butter, browned and cooled
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 2 tablespoons cinnamon, divided
- 1 medium fresh apple (about 150g), peeled and finely diced
Instructions
- Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir constantly until the butter foams and the milk solids turn golden brown and smell nutty, about 5–7 minutes. Remove from heat and let cool to room temperature (about 15 minutes).
- Mix sugars and eggs: In a large bowl, combine 1 cup granulated sugar and ½ cup packed light brown sugar. Add 2 large eggs and 1 teaspoon vanilla extract. Beat until smooth and slightly fluffy, about 2 minutes.
- Add browned butter: Slowly pour the cooled brown butter into the sugar-egg mixture, mixing continuously.
- Prepare dry ingredients: In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, ½ teaspoon salt, and 1 tablespoon ground cinnamon.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in apples: Gently fold in the peeled, cored, and finely diced apple pieces.
- Chill the dough: Cover and refrigerate for at least 30 minutes.
- Prepare cinnamon sugar coating: Mix ¼ cup granulated sugar with 1 tablespoon ground cinnamon in a small bowl.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape cookies: Scoop dough by rounded tablespoons (about 1 oz or 28g), roll into balls, then roll each ball in the cinnamon sugar mixture.
- Bake cookies: Place dough balls 2 inches apart on baking sheets. Bake for 12–14 minutes until edges are firm and tops are cracked but centers remain soft.
- Cool: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
Watch the butter carefully when browning to avoid burning. Use firm, sweet apples like Honeycrisp or Fuji to prevent sogginess. Chill dough to firm up and improve texture. Roll cookies generously in cinnamon sugar for classic crackle and crunch. Baking at 350°F ensures even baking; remove at 12 minutes for softer cookies or 14 minutes for crispier edges. Dough can be refrigerated up to 48 hours before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Fat: 7
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: brown butter cookies, apple cinnamon cookies, snickerdoodle, fall cookies, homemade treats, cozy cookies, easy cookie recipe