Description
These Brown Butter Snickerdoodle Cookies feature a rich, nutty flavor from browned butter combined with the classic cinnamon-sugar coating. Soft and chewy with slightly crisp edges, they’re perfect for cookie lovers craving a twist on the traditional snickerdoodle.
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 Pans: Preheat your 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 butter. Stir continuously with a rubber spatula until the butter turns amber and the milk solids separate and brown on the bottom. Remove from heat immediately and let cool for 15 minutes until it reaches room temperature. If still warm, place in the freezer for 10 minutes to cool rapidly.
- Sift Dry Ingredients: In a medium bowl, sift together the flour, cream of tartar, cornstarch, baking soda, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, combine the browned butter and sugar, stirring well. Add in the eggs and vanilla extract, then mix until fully combined.
- Combine Ingredients: Gently fold the dry ingredients into the wet ingredients to form a cookie dough.
- Prepare Cinnamon Sugar: In a small bowl, mix the sugar and cinnamon for coating the cookies.
- Form and Coat Dough Balls: Using a large cookie scoop (about 2 oz), scoop cookie dough balls. Roll each ball in the cinnamon sugar mixture and place 6 balls per cookie sheet.
- Bake Cookies: Bake one tray at a time for 14 minutes until the edges are slightly golden brown.
- Cool Cookies: Let cookies cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Spoon and level flour or use a kitchen scale to avoid compacted flour which can dry out cookies and prevent spreading.
- For high altitude baking, add an extra 2 TBSP of flour.
- Remove dairy ingredients and eggs from the fridge 2 hours before baking to ensure room temperature.
- If you prefer not to brown the butter, substitute with 1 cup melted butter and follow the rest of the instructions.
Nutrition
- Serving Size: 1 large cookie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
