Print

Decadent Brown Butter Maple Pecan Snickerdoodles

brown butter maple pecan snickerdoodles - featured image
Print Recipe

These snickerdoodles combine the rich flavor of brown butter with the sweetness of maple syrup and the crunch of toasted pecans, finished with a sprinkle of flaky sea salt for a perfect balance of sweet and salty.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1/4 cup (60ml) pure maple syrup
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup (120g) chopped toasted pecans
  • Flaky sea salt, for sprinkling
  • 1/4 cup (50g) granulated sugar (for cinnamon sugar coating)
  • 2 teaspoons ground cinnamon (for cinnamon sugar coating)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a heavy-bottomed skillet over medium heat. Stir frequently as it melts, foams, then browns, turning a nutty aroma and golden color. Remove from heat and transfer to a bowl to cool slightly (about 5 minutes). Use a silicone spatula to scrape all brown bits.
  2. Mix sugars and maple syrup: In a large mixing bowl, combine 3/4 cup granulated sugar and 1/4 cup brown sugar. Add 1/4 cup pure maple syrup and whisk until smooth.
  3. Incorporate butter and eggs: Slowly pour in the cooled brown butter, mixing with the sugar and syrup until combined. Add 2 large eggs one at a time, beating after each addition. Stir in 1 teaspoon vanilla extract.
  4. Combine dry ingredients: In a separate bowl, sift together 2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons ground cinnamon. Gradually add to wet mixture, stirring gently until just combined.
  5. Fold in pecans: Gently fold in 1 cup toasted chopped pecans.
  6. Prepare cinnamon sugar coating: Mix 1/4 cup granulated sugar with 2 teaspoons ground cinnamon in a small bowl.
  7. Shape and coat cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 1 1/2-inch balls. Roll each ball in cinnamon sugar mixture until fully coated. Place about 2 inches apart on baking sheets.
  8. Bake: Bake for 12-14 minutes until edges are lightly golden and centers look set but soft. Tops should crack slightly.
  9. Cool and add sea salt: Transfer cookies to wire racks immediately after baking. While warm, sprinkle flaky sea salt on each cookie.

Notes

Toast pecans lightly in a dry skillet for 3-4 minutes for best flavor. Chill dough for 15 minutes if too sticky to roll. Rotate baking sheets halfway through baking for even browning. Use cream of tartar for signature tang; lemon juice can substitute but results vary. Refrigerate dough up to 24 hours to improve flavor and texture.

Nutrition

Keywords: brown butter, maple syrup, pecan, snickerdoodles, cookies, sea salt, easy dessert, homemade treats

Find it online: https://emmastirs.com/decadent-brown-butter-maple-pecan-snickerdoodles-recipe-easy-homemade-treats/