Description
These Brown Butter Snickerdoodle Cookies feature a rich, nutty flavor from browned butter combined with the classic sweet and cinnamon-spiced taste of traditional snickerdoodles. With a soft, chewy texture and a perfect golden edge, these cookies are a delightful treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 2/3 cups all-purpose flour
- 1 1/2 tsp cream of tartar
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 1 cup plus 2 tbsp unsalted butter, browned
- 1 1/2 cups white granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
Cinnamon Sugar Coating
- 1/4 cup white granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat oven and prepare baking sheets: Preheat the oven to 350°F and line two cookie sheets with parchment paper.
- Brown the butter: In a large frying pan over medium heat, melt the unsalted butter. Continuously stir with a rubber spatula until the butter turns amber and milk solids separate and brown on the bottom. Immediately remove from heat and allow to cool for 15 minutes until at room temperature. If still warm, place in the freezer for 10 minutes to cool quickly to prevent cookie spreading.
- Mix dry ingredients: In a medium bowl, sift together the flour, cream of tartar, cornstarch, baking soda, baking powder, and salt. Set aside.
- Combine wet ingredients: In a large bowl, mix the cooled browned butter with white granulated sugar until combined. Add the vanilla extract and eggs, stirring until fully incorporated.
- Combine wet and dry ingredients: Fold the dry ingredient mixture into the wet ingredients gently until just combined, forming the cookie dough.
- Prepare cinnamon sugar coating: In a small bowl, mix together the white granulated sugar and ground cinnamon.
- Form and coat cookie dough balls: Using a large cookie scoop (about 2 oz), portion the dough into balls. Roll each cookie dough ball in the cinnamon sugar mixture until fully coated. Place six dough balls on each prepared cookie sheet, spacing them evenly.
- Bake the cookies: Bake one tray at a time in the preheated oven for 14 minutes or until the edges of the cookies are slightly golden brown.
- Cool cookies: Remove cookies from the oven and leave them on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use spooned and leveled flour or a kitchen scale to measure; compacted flour can dry out the cookies and affect spreading.
- For high altitude baking, add an extra 2 tablespoons of flour to maintain cookie texture.
- Bring dairy ingredients to room temperature 2 hours before baking to ensure proper mixing and texture.
- If you prefer not to brown the butter, substitute 1 cup melted butter but follow the rest of the recipe as instructed.
Nutrition
- Serving Size: 1 large cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 130 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
