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Brown Butter Snickerdoodles

Brown Butter Snickerdoodles

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Indulge in the delightful world of Brown Butter Snickerdoodles, where every bite combines a rich, nutty flavor with the warmth of cinnamon sugar. These cookies are perfect for any occasion, boasting a crispy edge and a chewy center that makes them simply irresistible. By browning the butter, you elevate these classic treats to a new level of deliciousness, ensuring they will be a hit among family and friends. Whether enjoyed straight from the oven or paired with your favorite beverage, this easy recipe is sure to become a staple in your baking repertoire.

Ingredients

Scale
  • 184 grams unsalted butter (browned to 150 grams)
  • 100 grams dark brown sugar
  • 100 grams granulated sugar
  • 1 tablespoon vanilla extract
  • 1 egg (room temperature)
  • 1 egg yolk (room temperature)
  • 250 grams all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 5 grams cornstarch
  • 66 grams granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. In a bowl, whisk together flour, baking soda, cream of tartar, ground cinnamon, salt, and cornstarch. Set aside.
  2. Melt butter in a pot over medium heat until golden brown; chill for 10 minutes.
  3. Mix cooled butter with dark brown sugar, granulated sugar, and vanilla until combined.
  4. Whisk in one egg and an egg yolk until fully incorporated.
  5. Fold in dry ingredients until just combined; cover and chill dough for at least 3 hours.
  6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Prepare cinnamon-sugar coating by mixing granulated sugar and ground cinnamon in a small bowl.
  8. Scoop dough into balls, roll in cinnamon-sugar mixture, and place on baking sheet.
  9. Bake for 8–10 minutes until edges are set; cool on the baking sheet for 10 minutes before transferring to a rack.

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