The Best Brown Butter Snickerdoodle Cookies (AKA Churro Cookies)
These brown butter snickerdoodles are the ultimate cinnamon sugar cookie. They're soft and gooey on the inside, chewy on the outside, and the punch of flavor from the brown butter is out of this world. The perfect churro cookie recipe for holidays, bake sales, or any time a cookie craving hits.
Equipment
- 1 Stand Mixer or Electric Hand Mixer Use a paddle attachment for your stand mixer.
Ingredients
- 2 ½ cups all purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- ½ tsp cinnamon
- ¼ tsp of salt
- 1 cup salted butter
- 1 ¼ cup packed dark or light brown sugar
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 tsp vanilla extract
- 2 tbsp ground cinnamon (for rolling)
- 1/4 cup granulated white sugar (for rolling)
Instructions
- Brown the butter in a saucepan over low-medium heat, stirring slowly and constantly, until golden and nutty. Remove immediately to a separate bowl to cool and avoid burning.
- Mix butter with granulated sugar and brown sugar until combined, then add eggs + vanilla and mix until light and fluffy.
- In another bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Slowly add the dry ingredients into the wet ingredients, and mix until just combined.
- Mix 2 tbsp cinnamon with 1/4 cup white sugar in a bowl.
- Scoop cookie dough into about 2 tbsp dough balls. Roll dough into balls and roll each one through the cinnamon sugar mixture until the entire ball is coated.
- Place cookie dough balls in the freezer (however you can get them in there, whether it's on a cookie sheet, plate or in some kind of container). Freeze for at least 30 minutes or put them in the fridge to chill for at least 3 hours or overnight. This will ensure the centers of these cookies stay extra soft.
- Bake at 350°F for about 10 minutes until edges are set and centers are still soft.
- Let the cookies cool on the pan for a few minutes after baking.
Notes
- How to Store Snickerdoodles: Cookies can be stored for up to 7 days in an airtight container or they can be frozen for up to 3 months. I prefer to freeze them unbaked and just pop them in the oven for 12 minutes straight from the freezer.
- Optional: Add 1 tbsp of plain greek yogurt or sour cream for added tang and softer cookies.
- Prep Time is 1-3 hours: It takes about 20 minutes to make the dough, and roll the first batch of cookies. Place them in the freezer to chill for 30 minutes, or in the fridge to chill for at least 3 hours or overnight.
Nutrition
Serving: 1cookieCalories: 188kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 28mgSodium: 142mgSugar: 21g
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