Brown Butter Snickerdoodles
Classic snickerdoodles are made even better with the addition of browned butter. Brown butter snickerdoodles are soft and chewy in texture, with a nuanced flavor that will have you reaching for a second cookie!
Ingredients
Snickerdoodle Cookie Dough
- 1 cup unsalted butter sliced into tablespoon sized pieces (230 grams, or 2 sticks)
- ⅔ cup packed light brown sugar (135 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs at room temperature
- 1 ½ teaspoons pure vanilla extract
- 2 ¾ cups all-purpose flour spooned & leveled (345 grams)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Cinnamon Sugar Coating
- ¼ cup granulated sugar (50 grams)
- 2 teaspoons ground cinnamon
Instructions
- To brown the butter: Add the sliced butter to a light-colored skillet or saucepan. Place the saucepan over medium heat until the butter is completely melted. Once the butter is melted, allow it to cook for an additional 5 to 10 minutes, stirring or swirling the pan often, until the butter is browned. The butter is browned once you see brown bits of milk solids on the bottom of the pan and smell a nutty-aroma. Immediately remove from the heat and pour the butter into a heat-safe dish.
- Allow to cool slightly, then place the butter in the fridge for 2 to 3 hours or until the butter is solid and cold.
- To make the cookie dough: Preheat the oven to 375°F (190°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cold browned butter until smooth, then mix in the brown sugar and granulated sugar until well combined (about 1 to 2 minutes). Mix in the eggs and vanilla extract until well combined, stopping to scrape down the sides of the bowl as needed.
- In a separate mixing bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon, and salt until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Using a 1 tablespoon cookie scoop or measuring tablespoon, scoop the cookie dough onto the prepared baking sheets. You should end up with about 45 to 46 cookies.
- To make the cinnamon sugar coating: In a small mixing bowl, whisk together the ¼ cup of sugar and 2 teaspoons of ground cinnamon. Roll each ball of cookie dough into a smooth ball, then coat in the cinnamon sugar mixture and place back onto the baking sheets, making sure to leave a little room between each one.
- Bake for 8 to 10 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheets for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
Notes
Storage Instructions: Cookies may be covered tightly and stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Baked cookies will freeze well for up to 3 months, thaw to room temperature before serving.
Cookie dough balls may be frozen for up to 3 months. Thaw overnight in the fridge and add the cinnamon sugar coating right before baking.