Print

Cozy Maple Pecan Snickerdoodles Recipe Easy Brown Butter Cookies

maple pecan snickerdoodles - featured image
Print Recipe

These cozy maple pecan snickerdoodles with brown butter are soft, chewy cookies with a nutty crunch and a subtle maple cinnamon sugar coating, perfect for warm, comforting occasions.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, for browning
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 3/4 cups (345g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 tablespoons pure grade A maple syrup
  • 1 cup (120g) chopped pecans, toasted

Instructions

  1. Brown the butter: Place 1 cup (227g) of unsalted butter in a medium heavy-bottomed skillet over medium heat. Stir constantly with a heatproof spatula or whisk. After about 5–7 minutes, the butter will foam then start turning golden brown with nutty aroma. Remove from heat immediately and transfer to a bowl to cool slightly (about 10 minutes).
  2. Mix sugars and egg: In a large bowl, whisk together 3/4 cup granulated sugar and 1/4 cup packed brown sugar. Add 1 large room-temp egg and 1 teaspoon vanilla extract. Whisk until smooth and slightly pale.
  3. Incorporate browned butter: Slowly pour the cooled browned butter into the egg mixture while whisking continuously to avoid cooking the egg. The mixture will be rich and golden.
  4. Combine dry ingredients: In a separate bowl, sift together 2 3/4 cups (345g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1/2 teaspoon salt, and 2 teaspoons ground cinnamon.
  5. Fold dry into wet: Gradually add the dry ingredients to the wet mixture. Use a spatula to fold gently until just combined — don’t overmix.
  6. Add toasted pecans: Fold in 1 cup (120g) of toasted chopped pecans evenly throughout the dough.
  7. Prepare cinnamon-sugar coating: In a small bowl, mix 1/4 cup granulated sugar, 2 teaspoons ground cinnamon, and 2 tablespoons pure maple syrup until clumpy but spreadable.
  8. Shape and coat cookies: Scoop dough with a tablespoon or small cookie scoop. Roll each ball gently in the cinnamon-sugar mixture, pressing lightly to coat well.
  9. Chill dough balls (optional): For thicker cookies, place coated dough balls on a tray and chill for 15–30 minutes.
  10. Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Space dough balls 2 inches apart. Bake for 10–12 minutes, until edges are set and just golden but centers still look soft.
  11. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning. Fold dry ingredients gently to prevent tough cookies. Chilling dough helps prevent spreading. Rotate baking sheets halfway through baking for even cooking. Cream of tartar is essential for classic snickerdoodle tang and chewiness.

Nutrition

Keywords: snickerdoodles, brown butter cookies, maple pecan cookies, cozy cookies, cinnamon sugar cookies, easy cookie recipe

Find it online: https://realityeats.com/cozy-maple-pecan-snickerdoodles-recipe-easy-brown-butter-cookies/