This batch of classic cinnamon sugar coated cookies are a cold weather after dinner family favorite. I LOVE anything cinnamon sugary, like my Homemade Churro Bites, one of my fav recipes! The warm cinnamon spice makes them perfect for a fall or even as a yummy Christmas cookie. On the outside they look pretty plain, but with their crispy edges and chewy center, it is almost impossible to eat just one. Although they aren't as fancy as other decorated cookies, and they aren't dipped in chocolate or covered in frosting, these are one of my favorite cookies, along with my good ol' standby, the Chocolate Chip Cookie, of course.
Start by browning the butter (click here for a step-by-step tutorial). You can skip browning the butter if you want, but it is what really sets these cookies apart from any other snickerdoodle. They browned butter lends a warm nutty/toffee flavor and mixed with the brown sugar, the caramel notes take these cookies to the next level.
Yield: 16 cookies*
*For a small batch, cut the recipe below in half, using 1 large egg yolk plus 1 1/2 teaspoons milk in place of half of 1 large egg.
IngredientsCinnamon Sugar Coating:
- 1/2 cup (1 stick/4oz) unsalted butter, melted and browned
- 1 1/2 cups all-purpose flour (180g), weighed or spooned and leveled
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup packed brown sugar
- 1/3 cup granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon granulated white sugar
- 1 teaspoon ground cinnamon
First you need to brown your butter (Do not skip browning the butter, it is what gives the cookies and incredible rich, caramel flavor! Click here for a step by step tutorial). To brown butter: Over medium heat, melt butter in a small saucepan. Stirring constantly, continue to cook butter until it starts to foam. Keep stirring until brown specks start to appear at the bottom of the pan and butter has turned an amber color and gives off a warm nutty/toffee scented aroma (about 3-5 minutes total; shorter than average because it is such a small amount of butter). Immediately remove from heat and pour into a shallow heat proof bowl (do not over cook butter, it can burn very easily and turn from a perfect caramel scented brown hue to burnt and blackened within seconds! If you have burnt your butter, you will know by the scent). Place in the refrigerator to cool to room temperature and firm up slightly.
In a small bowl, whisk together flour, cream of tartar, baking soda and salt. In a separate bowl beat the cooled butter and sugars together on medium speed. Beat in the egg, milk and vanilla on low speed until incorporated. Gently mix in flour mixture just until combine.
Scoop dough into 16 balls (about 2 tablespoons each), cover with plastic wrap and refrigerate for about 30 minutes to an hour, or leave in the fridge over night. This allows the flavors to develop and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker and more evenly with a better consistency. If you do not plan on making all of the cookies at once, you can wrap and freeze dough balls for later use. Cookie dough can be refrigerated for up to 48 hours or frozen to be used in smaller batches.
When ready to bake, preheat the oven to 400° F. Line baking sheet with parchment paper. In a shallow bowl, combine the sugar and cinnamon for the coating. Remove dough from the refrigerator and roll each ball in cinnamon sugar until well coated and place about 1-2 inches apart on prepared baking sheet.
Bake for about 8 minutes, until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Cool on cookie sheet for 3 minutes and then transfer cookies to a wire rack. Store at room temperature in an air tight container.