Chai Brown Butter Snickerdoodles

Chai Spice Snickerdoodles | Grandbaby Cakes

4.12 from 9 votes

Chai Brown Butter Snickerdoodles

This Chai Brown Butter Snickerdoodle Recipe creates delightful, perfectly chewy snickerdoodles flavored with the nuttiness of brown butter and spice of chai and cinnamon.

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: Southern

Servings: cookies

Calories: 128kcal

Author: Jocelyn Delk Adams

Ingredients

For the cookies:

2 sticks unsalted butter
1 1/3 cups granulated sugar
2 large eggs room temperature
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 teaspoons pure vanilla extract

For the rolling mixture:

2/3 cup granulated sugar
2 teaspoons ground cinnamon

US Customary - Metric

Instructions

For the Browned Butter:

Melt butter over medium low heat in a small saucepan. Continue to cook butter and allow it to slowly brown until it turns a dark golden color with specs throughout.
Turn of heat and allow it to cool completely.

For the Cookie Dough:

Preheat oven to 350 degrees. Next add cooled butter, sugar, eggs and vanilla to a medium sized bowl and whisk ingredients together.
Next whisk flour, cream of tartar, baking soda, salt and cinnamon into the wet mixture until smooth. Place the final dough in the refrigerator to cool for about 30 minutes until firm but still easily workable.
Whisk together cinnamon and sugar in a small bowl. Scoop balls of dough using #40 scoop (or 1 1/2 tablespoons) of dough then dip them in the sugar mixture and place on a baking sheet, each an inch apart.
Bake for 10-12 minutes until baked through but still chewy and serve. I love them warm!

Notes

It is crucial that you carefully watch your butter as you brown it so it does not burn.

Also make sure you that chill your cookie dough to ensure the wonderful chewy thick texture.

Nutrition