Brown Butter Chai Snickerdoodles

These brown butter chai snickerdoodles are filled with warming chai spices and are chewy on the inside and crispy on the edges. Perfect with a cup of tea!

You are looking at my new favorite cookie. My daughter recently sent me a recipe for brown butter chai snickerdoodles, and I couldn’t resist making them for her. What’s not to love about spicy and flavorful cookies filled with nutty brown butter? These tasty cookies made my house smell amazing while they baked and put big smiles on my kids’ faces.

Brown Butter Chai Snickerdoodles

Cookies:

• ½ cup unsalted butter
• 1¼ cups flour
• ½ tbsp cinnamon
• 1 tsp cream of tartar
• ¾ tsp ground ginger
• ½ tsp baking soda
• ½ tsp ground cardamom
• ¼ tsp allspice
• ⅛ tsp ground clove
• ⅛ tsp ground nutmeg
• ⅛ tsp finely ground black pepper
• ⅛ tsp salt
• ½ cup white sugar
• ⅓ cup brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract

Cinnamon Sugar Mixture:

• 2½ tbsp white sugar
• 1½ tsp ground cinnamon

How to Make Brown Butter Chai Snickerdoodles

Make the brown butter by adding 1 stick of unsalted butter to a small saucpan and melting it over medium heat. Stir the butter often once it has melted. It will start to foam at the top, and the color of the butter will change to a light brown. This process only takes about 5 minutes, and the turn happens quickly.

Immediately remove the saucepan from the heat and allow it to cool for a few minutes.

Pour the brown butter & and all of the brown bits into a large mixing bowl and set aside to cool to room temperature.

Preheat the oven to 350 degrees and line a baking tray with parchment paper or a Silpat mat.

Make the cookies by combining the flour with the cinnamon, cream of tartar, baking soda, ginger, cardamom, allspice, clove, nutmeg, finely ground black pepper, and salt until well mixed.

Once the brown butter has cooled to room temperature, add the white sugar and brown sugar and beat with a hand mixer until well combined. Add the egg and vanilla and mix well.

Gradually add the flour mixture to the egg mixture until well combined and no dry spots remain.

Make the cinnamon sugar mixture by combining the white sugar and cinnamon in a small bowl; set aside.

Use a cookie scoop or spoon to scoop dough into rounds of about 1½ tablespoons each, then roll them in the cinnamon sugar mixture until evenly coated. Place 2 inches apart on the prepared baking sheet.

Bake for 8-10 minutes, or until the tops are set and the edges are lightly golden.

Remove from the oven and cool on the baking sheet for a few minutes before transferring to a wire cooling rack.