Description
Brown Butter Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, featuring the rich, nutty flavor of browned butter that elevates every bite. These cookies are soft and chewy, with a crispy, cinnamon-sugar coating that perfectly balances sweetness and spice. The browning process adds a depth of flavor that makes these cookies irresistible, turning a beloved treat into an extraordinary indulgence. Ideal for gatherings, cozy nights, or just a special treat for yourself, these cookies promise to bring warmth and joy to any occasion.
Ingredients
For the Cookies:
- 1 cup unsalted butter: The star of the show, providing richness and flavor.
- 1 ½ cups granulated sugar: Adds sweetness and helps with texture.
- 2 large eggs: Binds the ingredients together for a perfect cookie structure.
- 1 teaspoon vanilla extract: Enhances the overall flavor of the cookies.
- 2 ¾ cups all-purpose flour: The base for the cookie dough.
- 1 teaspoon baking soda: Helps the cookies rise and achieve a light texture.
- 1 teaspoon cream of tartar: Gives snickerdoodles their characteristic tang and chewy texture.
- ½ teaspoon salt: Balances the sweetness and enhances flavor.
For the Cinnamon Sugar Coating:
- 3 tablespoons granulated sugar: For sweetness in the coating.
- 1 tablespoon ground cinnamon: Adds the classic snickerdoodle flavor.
Instructions
STEP 1: BROWN THE BUTTER
Start by browning the butter. In a medium saucepan over medium heat, melt the butter, stirring constantly. As it melts, it will foam up; continue stirring until it turns a golden brown color and develops a nutty aroma. This process takes about 5-7 minutes. Be careful not to let it burn! Once browned, remove the butter from the heat and let it cool slightly.
STEP 2: MIX THE COOKIE DOUGH
In a large mixing bowl, combine the browned butter and granulated sugar, whisking until well combined. The mixture will be slightly grainy; that’s okay! Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few flour streaks are fine.
STEP 3: CHILL THE DOUGH
For best results, cover the dough with plastic wrap and refrigerate for at least 30 minutes. This chilling step helps the cookies maintain their shape while baking and enhances the flavors.
STEP 4: PREPARE THE CINNAMON SUGAR
While the dough is chilling, prepare the cinnamon sugar coating. In a small bowl, mix together the granulated sugar and ground cinnamon until well combined.
STEP 5: PREHEAT THE OVEN
Preheat your oven to 350°F (175°C) while the dough is chilling. Line two baking sheets with parchment paper to prevent sticking.
STEP 6: SHAPE THE COOKIES
Once the dough has chilled, use a cookie scoop or tablespoon to portion out the dough. Roll each portion into a ball, then roll it in the cinnamon sugar mixture until fully coated. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
STEP 7: BAKE THE COOKIES
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. The cookies will continue to cook on the baking sheet after being removed from the oven, so it’s okay if they look a bit underbaked.
STEP 8: COOL AND ENJOY
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them in an airtight container for later.
- Prep Time: 15 minutes
- Baking Time: 30 minutes
Nutrition
- Calories: 160 kcal
- Fat: 8g
- Carbohydrates: 22g
- Protein: 2g