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Brown Butter Snickerdoodle Coffee Cake Cookies

Brown Butter Snickerdoodle Coffee Cake Cookies - featured image
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Tender, golden snickerdoodle cookies with a crumbly coffee cake topping and cozy cinnamon sugar flavor. These cookies combine nostalgic comfort with bakery-worthy texture, perfect for gatherings or a cozy night in.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and cooled
  • 1 1/2 cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup (113g) unsalted butter, melted (for crumble)
  • 1 cup (120g) all-purpose flour (for crumble)
  • 1/2 cup (100g) brown sugar (for crumble)
  • 1 teaspoon ground cinnamon (for crumble)
  • Pinch of salt (for crumble)
  • 1/4 cup (50g) granulated sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)

Instructions

  1. Add 1 cup unsalted butter to a small saucepan over medium heat. Melt, swirl occasionally, and cook until golden brown bits form at the bottom (about 5-7 minutes). Remove from heat and let cool for 10 minutes.
  2. In a large bowl, whisk together 1 1/2 cups granulated sugar and the cooled brown butter. Beat in eggs one at a time, then add vanilla extract. Mix until smooth.
  3. In a separate bowl, whisk together 2 3/4 cups flour, cream of tartar, baking soda, salt, and 1 1/2 teaspoons cinnamon. Gradually add dry mix to wet ingredients and stir until just combined.
  4. In another bowl, melt 1/2 cup butter. Stir in 1 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Mix until clumps form (like damp sand).
  5. Mix 1/4 cup sugar and 1 tablespoon cinnamon in a shallow bowl. Scoop dough (about 2 tablespoons per cookie) and roll each ball in cinnamon sugar. Place on lined baking sheet, 2 inches apart.
  6. Press a generous pinch of coffee cake crumble onto each dough ball and pat gently so it sticks.
  7. Bake at 350°F (175°C) for 10-12 minutes until edges are set and tops are lightly golden. Do not overbake.
  8. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill dough for 20 minutes if your kitchen is warm to help cookies hold their shape. For extra cinnamon flavor, sprinkle more cinnamon sugar on top after baking. Use a light-colored pan for browning butter to avoid burning. Cookies can be made gluten-free or dairy-free with simple swaps. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: snickerdoodle, coffee cake, brown butter, cookies, cinnamon, dessert, easy, cozy, Gilmore Girls, comfort food

Find it online: https://tomyumy.com/brown-butter-snickerdoodle-coffee-cake-cookies-easy-cozy-recipe/