Description
These Brown Butter Snickerdoodle Cookies offer a delightful twist on the classic snickerdoodle by incorporating rich, nutty browned butter for enhanced flavor. Soft and chewy with a perfectly crisp cinnamon sugar coating, these cookies are an irresistible treat perfect for any occasion.
Ingredients
Browned Butter Mixture
- ½ cup plus 1 tbsp (125g) salted butter (or unsalted butter as noted)
- ½ cup (110g) packed light brown sugar
- ⅓ cup (65g) granulated sugar
- 1 tsp (5ml) vanilla paste
- ½ tsp lemon juice (level measurement)
- 1 large egg (at room temperature)
Dry Ingredients
- 1 ¼ cups (180g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Cinnamon Sugar Coating
- 3 tbsp (42g) granulated sugar
- 1 ¼ tsp ground cinnamon
Instructions
- Brown the Butter: Begin by browning the butter. Melt the butter in a pan over medium heat, stirring frequently. Continue cooking until it turns a golden brown color and gives off a nutty aroma. Remove from heat and allow to cool to room temperature.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined to ensure consistent leavening and flavor distribution.
- Mix Sugars and Flavorings with Butter: In a separate bowl, combine the cooled browned butter with light brown sugar, granulated sugar, vanilla paste, and lemon juice. Mix gently with a spatula or whisk until fully blended and the mixture thickens slightly as the butter cools.
- Add Egg: Incorporate the room temperature egg into the butter-sugar mixture, mixing well until the batter is creamy and smooth, with a lighter and thicker consistency.
- Combine Dry and Wet Mixtures: Gradually fold the dry flour mixture into the wet browned butter mixture until just combined and evenly incorporated. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Cover the dough and refrigerate for 20 minutes while you preheat the oven. This step firms up the dough for better handling and improves texture.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and promote even baking.
- Portion and Coat the Dough Balls: For large cookies, use a 1.5 oz cookie scoop and scoop slightly less than full capacity (~1.2 oz), rolling into smooth balls. For smaller cookies, use a 1 oz scoop. Roll each ball generously in the cinnamon sugar mixture, pressing lightly to ensure it adheres well, then roll again for a thick coating.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets spaced about 3 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 9-11 minutes or until the cookies are lightly golden around the edges but still soft in the center.
- Cool: Let the cookies cool on the baking sheet for 1 minute before transferring them onto a wire rack to cool completely, ensuring they set properly.
Notes
- Please note this recipe yields 12 large cookies or 16 smaller cookies depending on the scoop size you use.
- If using unsalted butter instead of salted, add a pinch more salt to maintain flavor balance.
- Make sure lemon juice measurement is precise at ½ tsp level to avoid overpowering the flavor.
- Browned butter adds a rich, nutty depth; do not skip this step for the best flavor.
