Description
Delight in the rich, nutty flavor of these Brown Butter Snickerdoodle Cookies. Made with browned butter for a deeper, caramel-like taste, and rolled in a cinnamon-sugar mixture, these soft and chewy cookies are perfect for any occasion. With a perfect balance of warm spices and buttery sweetness, they offer a classic twist on the beloved snickerdoodle.
Ingredients
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: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Browning the Butter: In a large frying pan over medium heat, melt the butter. Continuously stir with a rubber spatula until the butter turns amber in color and milk solids separate and brown on the bottom. Remove from heat immediately and let cool for 15 minutes at room temperature to avoid overly soft dough and excess spreading. If not cooled enough, chill in the freezer for 10 minutes.
- Prepare Dry Ingredients: In a medium-sized bowl, sift together the flour, baking soda, baking powder, salt, cream of tartar, and cornstarch. Set aside for later use.
- Mix Wet Ingredients: In a large bowl, combine the cooled browned butter with the white sugar until smooth. Add vanilla extract and eggs, stirring until fully incorporated.
- Combine Dough: Gradually fold the dry ingredient mixture into the wet ingredients until just combined, forming the cookie dough.
- Prepare Cinnamon Sugar: In a small bowl, mix together the 1/4 cup sugar and 1 tbsp ground cinnamon for coating.
- Scoop and Coat Dough: Using a large cookie scoop (approximately 2 oz), portion out dough balls. Roll each ball thoroughly in the cinnamon sugar mixture. Place six dough balls on each lined cookie sheet, spaced apart.
- Bake: Bake the cookies one tray at a time for 12-14 minutes, or until the edges are slightly golden brown but the centers are still soft.
- Cool: Allow the cookies to cool on the cookie sheet for 5 minutes after baking, then transfer to a wire rack to cool completely. Enjoy!
Notes
- Ensure the browned butter is cooled to room temperature before mixing into the dough to prevent spreading.
- If your butter is still warm after 15 minutes, placing it in the freezer for 10 minutes is an effective way to cool it quickly.
- For softer cookies, do not overbake; remove when edges are just golden.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- Use room temperature eggs for better incorporation and texture.
