Description
These Brown Butter Snickerdoodles are perfectly chewy with a deep, nutty flavor from the browned butter and a generous coating of cinnamon sugar. Soft in the center and slightly crisp at the edges, these cookies offer a delightful twist on a classic favorite.
Ingredients
Brown Butter Snickerdoodle Dough
- 1/2 cup unsalted butter, diced
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 teaspoon cinnamon
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Cinnamon Sugar Topping
- 1/3 cup granulated sugar
- 1/2 tablespoon cinnamon
Instructions
- Make the Brown Butter: Add the diced butter to a small light-colored skillet or pot and heat over medium heat. Allow the butter to melt and bubble, stirring continually as the foam dissipates and brown bits form on the bottom. Cook until the butter turns a golden brown color and emits a nutty aroma. Remove from heat and transfer to a heat-safe dish to cool slightly.
- Mix Wet Ingredients: In a mixing bowl, combine granulated sugar, dark brown sugar, cinnamon, egg, egg yolk, and vanilla extract. Whisk thoroughly until well combined, then pour in the cooled brown butter and stir until fully incorporated.
- Sift Dry Ingredients: Sift together the all-purpose flour, cream of tartar, baking soda, and salt into the wet ingredients. Stir gently with a wooden spoon or rubber spatula until a cohesive dough forms.
- Chill the Dough: Transfer the dough to the refrigerator and chill for 30 minutes to firm up and enhance flavors.
- Prepare Cinnamon Sugar Topping: Combine granulated sugar and cinnamon in a small bowl, stirring with a fork until evenly mixed.
- Form and Coat Cookies: Using a small cookie scoop (about 1 tablespoon), scoop dough and roll into balls by hand. Roll each dough ball thoroughly in the cinnamon sugar topping until well coated. Place the coated balls two inches apart on a parchment-lined baking sheet.
- Bake: Bake in a preheated oven at 350°F (175°C) for 10 minutes. Cookies should have set edges but a slightly underdone center.
- Cool and Finish: Allow cookies to cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely. Optionally, sprinkle additional cinnamon sugar on top before they cool for extra flavor.
Notes
- Using a light-colored skillet helps monitor the browning of the butter more accurately.
- Ensure the brown butter is slightly cooled so it doesn’t cook the eggs when combined.
- Chilling the dough helps prevent the cookies from spreading too much during baking.
- Cookies will appear slightly underbaked in the center when removed but will finish setting as they cool.
- For best texture, store cookies in an airtight container at room temperature for up to 3 days.
