Brown Butter Snickerdoodle Cookies
Brown Butter Snickerdoodle Cookies offer a richer, nuttier twist on the classic recipe. These homemade cookies, made with brown sugar, are loaded with cinnamon and are incredibly buttery and chewy. This simple, no-chill recipe comes together quickly, making it a perfect addition to any cookie spread or Christmas cookie exchange!
Servings: 12 cookies
Calories: 207kcal
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- Cookie sheets
- 1.5-inch cookie scoop
Ingredients
- ½ cup +1 tablespoon unsalted butter
- 1 ⅔ cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ¼ teaspoon kosher salt
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla paste or extract
Cinnamon Sugar for Rolling
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- In a medium frying pan or saucepan over medium heat, brown the butter, stirring every 15 seconds so the milk solids don’t stick to the bottom of the pan.½ cup +1 tablespoon unsalted butter
- Pour the butter into a bowl and allow it to cool and solidify. The butter will turn opaque and the brown bits will settle to the bottom. If you want to speed up this process, place it in the fridge or freezer and stir it every 5 minutes until it solidifies, but is still soft. You want a spoon to effortlessly scoop through the butter.
- Once the butter is ready to go, whisk together the flour, baking soda, cream of tartar, and salt in a bowl and set aside.1 ⅔ cup all-purpose flour, ½ teaspoon baking soda, 1 teaspoon cream of tartar, ¼ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer) cream together the brown butter and sugars on medium speed for about two minutes until fluffy, then scrape down the sides.½ cup granulated sugar, ¼ cup light brown sugar
- Add the egg and vanilla and mix until combined, then scrape down the sides again.1 large egg, 1 teaspoon vanilla paste or extract
- Add the dry ingredients and mix on low speed until just combined. Use a rubber spatula to finish mixing the dough and incorporate any remaining bits of flour.
- Preheat the oven to 350℉/177℃, and line two large cookie sheets with parchment paper.
- Mix together the sugar and cinnamon in a bowl.¼ cup granulated sugar, 2 teaspoons cinnamon
- Using a 1.5-inch cookie scoop, roll the dough into balls in between your hands, then coat completely in the cinnamon sugar mixture.
- Add 6 dough balls to each prepared sheet pan.
- Bake for 9-11 minutes until set on the edges but still look underdone in the center. Use a round item slightly larger than the cookie to gently move it around the cookie to make it nice and round.
- Allow the snickerdoodles to cool for 1-2 minutes on the pan, then carefully transfer to a wire rack to cool.
Video
Notes
These cookies are best enjoyed the day they are baked, but will last up to two days covered at room temperature.
Measure the flour using a digital scale or with the fluff, scoop, and level method. Adding too much flour to the cookies can prevent the cookies from spreading.
Nutrition
Calories: 207kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 102mg | Potassium: 76mg | Fiber: 1g | Sugar: 17g | Vitamin A: 261IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 1mg
