Description
These chewy brown sugar snickerdoodles feature a deep, toffee-like flavor and a signature crackly cinnamon sugar crust. They are sturdy enough for gifting and easy to make in under 20 minutes.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) dark brown sugar, packed
- ½ cup (100g) granulated white sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 ¾ cups (340g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon fine sea salt
- 1 teaspoon cinnamon (for dough)
- 1 large egg white, lightly beaten (for topping)
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions
- In a large bowl, beat the softened butter, brown sugar, and white sugar together until light and fluffy (about 3-4 minutes with a mixer).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and 1 teaspoon of cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Optional: Chill the dough for 15-30 minutes to prevent spreading and meld flavors.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, mix the topping ingredients: 2 tablespoons sugar and 1 teaspoon cinnamon. Whisk the egg white in another small bowl.
- Scoop dough into 2-tablespoon balls and roll to smooth. Place on baking sheets, spaced 2 inches apart.
- Lightly brush the top of each cookie dough ball with the beaten egg white, then sprinkle generously with the cinnamon-sugar mixture.
- Bake for 10-12 minutes, or until edges are set and lightly golden but centers look slightly soft. Rotate pans halfway through.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure butter and eggs are at room temperature for proper creaming. Measure flour by spooning it into the cup and leveling it off to avoid dry cookies. Do not overbake; cookies will firm up as they cool. For storage, place a piece of bread in the airtight container to keep cookies soft.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 26
- Fiber: 1
- Protein: 2
Keywords: snickerdoodles, brown sugar cookies, holiday cookies, crackly top, easy cookies, cinnamon sugar cookies, chewy cookies