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Chewy Brown Butter Snickerdoodle Cookies Recipe with Espresso Sugar Twist

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These chewy brown butter snickerdoodle cookies feature a warm, nutty flavor with a subtle espresso sugar twist that adds a unique complexity. Perfectly balanced between soft chewiness and a classic snickerdoodle snap, they make a comforting and sophisticated treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled
  • 1 cup granulated sugar (for dough)
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 tablespoon espresso powder
  • 1/4 cup granulated sugar (for rolling with espresso powder)

Instructions

  1. Brown the butter: Place 1 cup (227g) of unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts, then begins to foam and brown. After about 5-7 minutes, when nutty aroma and brown flecks form, remove from heat and transfer to a heatproof bowl to cool for 10-15 minutes.
  2. Mix dry ingredients: In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons ground cinnamon. Set aside.
  3. Combine sugars and eggs: In a large bowl, mix 1 cup granulated sugar and 1/2 cup brown sugar with the browned butter until smooth. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  4. Incorporate dry ingredients: Gradually add the dry mixture to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing.
  5. Prepare espresso sugar: Mix 1 tablespoon espresso powder with 1/4 cup granulated sugar in a small bowl.
  6. Shape cookies: Using a tablespoon or cookie scoop, form dough balls about 1 1/2 inches in diameter. Roll each ball generously in the espresso sugar mixture to coat completely.
  7. Bake: Arrange dough balls on parchment-lined baking sheets about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, until edges are set but centers are slightly soft.
  8. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use a light-colored pan to brown butter for easy color monitoring. Avoid overmixing dough to keep cookies tender. Roll dough balls uniformly for consistent baking. Dough can be chilled up to 48 hours before baking to improve flavor and texture. Substitute almond flour for gluten-free, vegan butter and flax eggs for dairy-free and vegan options. Espresso powder can be replaced with instant coffee or omitted for cinnamon sugar coating.

Nutrition

Keywords: snickerdoodle cookies, brown butter cookies, espresso sugar, chewy cookies, cinnamon cookies, coffee flavored cookies, easy cookie recipe

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