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Brown Butter Snickerdoodles

Brown Butter Snickerdoodles

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Indulge in the delightful world of Brown Butter Snickerdoodles, where crispy edges meet a chewy center, all enveloped in a generous coating of cinnamon sugar. The rich nuttiness from browned butter combined with dark brown sugar creates a luxurious flavor profile that takes these cookies to the next level. Perfect for any occasion, whether it’s a cozy family gathering or a casual afternoon treat, these cookies promise to impress both friends and family alike!

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 all-purpose flour, baking soda, cream of tartar, ground cinnamon, fine sea salt, and cornstarch. Set aside.
  2. Brown the unsalted butter in a pot over medium heat until golden and fragrant. Allow it to cool slightly.
  3. In a large bowl, combine the cooled browned butter with dark brown sugar, granulated sugar, and vanilla extract. Whisk until smooth. Add the egg and egg yolk; mix well.
  4. Gradually fold in the dry ingredients until just combined. Cover tightly and chill in the refrigerator for at least 3 hours.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. In a small bowl, mix granulated sugar and ground cinnamon for coating.
  7. Scoop dough portions, roll in cinnamon-sugar mixture, and place on prepared sheets spaced apart.
  8. Bake for 8–10 minutes until edges are set and centers remain puffy. Cool on sheets for 10 minutes before transferring to a rack.

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