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Chewy Brown Butter Snickerdoodle Lunchbox Cookies

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These chewy brown butter snickerdoodle lunchbox cookies feature a rich, nutty flavor from browned butter and a classic cinnamon sugar coating, perfect for quick, comforting snacks that hold up well throughout the day.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 tbsp cinnamon (2 tbsp for rolling, 1 tbsp in dough)

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir constantly as it foams and bubbles, watching carefully as it turns a golden brown and smells nutty (about 5-7 minutes). Once browned, immediately pour into a heat-safe bowl to cool slightly (around 10 minutes).
  2. Mix dry ingredients: In a separate bowl, whisk together 2 3/4 cups (345g) all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp salt, and 1 tbsp cinnamon. Set aside.
  3. Cream sugars and eggs: In a large bowl, combine 3/4 cup (150g) granulated sugar and 1/2 cup (110g) light brown sugar. Slowly whisk the slightly cooled brown butter into the sugars until well combined but not too warm. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just incorporated. The dough will be soft and a bit sticky.
  5. Prepare cinnamon sugar coating: In a small bowl, mix 1/4 cup (50g) granulated sugar with 2 tbsp ground cinnamon.
  6. Form dough balls: Using a cookie scoop or spoon, scoop about 1.5 tablespoons (roughly 22g) of dough per cookie. Roll each ball in the cinnamon sugar mixture, coating evenly. Place dough balls on a prepared baking sheet about 2 inches apart.
  7. Bake the cookies: Preheat oven to 350°F (175°C). Bake for 10-12 minutes, until edges are set but centers still look soft. They will firm up as they cool.
  8. Cool and enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish setting.

Notes

Brown the butter carefully to avoid burning; stir constantly and watch for a golden brown color with toasted milk solids. Chill dough if too sticky to roll. Use a cookie scoop for uniform size. Rotate baking sheets halfway through baking for even color. Cool cookies completely before storing to maintain chewiness. Can substitute gluten-free flour or dairy-free butter alternatives with adjustments.

Nutrition

Keywords: snickerdoodle, brown butter, chewy cookies, lunchbox cookies, cinnamon sugar, easy cookies, homemade cookies

Find it online: https://tastypierecipes.com/chewy-brown-butter-snickerdoodle-lunchbox-cookies-best-homemade-recipe/