Description
These quick and easy cookies feature a nutty brown butter flavor combined with cozy maple syrup sweetness and a cinnamon-sugar coating, perfect for a chewy, autumn-inspired treat.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, browned
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60ml) pure maple syrup (Grade A amber recommended)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- For coating: 1/4 cup (50g) granulated sugar
- For coating: 1 tablespoon ground cinnamon
Instructions
- Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts, foams, and begins to brown, about 5-7 minutes. Remove from heat immediately and transfer to a bowl to cool slightly (~5 minutes).
- Mix wet ingredients: In a large bowl, whisk together the browned butter, 3/4 cup granulated sugar, and 1/4 cup maple syrup until combined. Add 1 large room-temperature egg and 1 teaspoon vanilla extract, stirring until smooth and glossy.
- Combine dry ingredients: In a separate bowl, sift or whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1 tablespoon ground cinnamon, and 1/4 teaspoon salt.
- Make the dough: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing; dough should be slightly thick and a bit sticky.
- Prepare cinnamon sugar coating: Mix 1/4 cup granulated sugar with 1 tablespoon ground cinnamon in a small bowl.
- Shape and coat: Scoop dough by rounded tablespoons (about 1 tablespoon or 15g each) and roll into balls. Roll each ball in the cinnamon sugar mixture until fully coated. Place on a parchment-lined baking sheet about 2 inches apart.
- Bake: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes until edges are set but centers still look soft and slightly puffy. Rotate the baking sheet halfway through baking for even browning.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Brown the butter slowly and stir constantly to avoid burning. Chill dough for 15 minutes if too sticky to roll. Avoid overmixing the dough to keep cookies chewy. Rotate baking sheet halfway through baking for even browning. Let cookies cool on baking sheet before transferring to maintain chewiness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12
- Sodium: 90
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 19
- Fiber: 0.5
- Protein: 2
Keywords: brown butter cookies, maple snickerdoodle, easy cookies, fall cookies, chewy cookies, cinnamon sugar cookies, quick cookie recipe