Description
Delight in these classic Brown Butter Snickerdoodle Cookies featuring a rich, nutty flavor from browned butter and a crispy cinnamon sugar coating. Perfectly soft on the inside with slightly golden edges, these cookies are a comforting treat that blend traditional snickerdoodle spices with a decadent twist.
Ingredients
Scale
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 the Oven: Preheat your oven to 350°F and line two cookie sheets with parchment paper to prevent sticking.
- Brown the Butter: In a large frying pan over medium heat, melt the butter while stirring continuously with a rubber spatula until it turns an amber color and milk solids separate and brown at the bottom. Remove immediately from heat and let cool for 15 minutes until it reaches room temperature. If still warm, chill in the freezer for 10 minutes to prevent cookie spreading.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cream of tartar, cornstarch, baking soda, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, mix the cooled browned butter with the white granulated sugar until combined. Add vanilla extract and eggs, stirring until fully incorporated. Gently fold the dry ingredient mixture into the wet mixture just until blended.
- Prepare Cinnamon Sugar: In a small bowl, combine white granulated sugar and ground cinnamon for rolling.
- Form Cookie Dough Balls: Use a large 2-ounce cookie scoop to portion dough balls. Roll each ball thoroughly in the cinnamon sugar mixture and place 6 dough balls evenly spaced on each prepared cookie sheet.
- Bake the Cookies: Bake one tray at a time in the preheated oven for 14 minutes or until the cookie edges are lightly golden brown. Remove from oven and let cookies rest on the cookie sheet for 5 minutes before transferring to cooling racks to finish cooling.
Notes
- Measure flour accurately by spooning it into your measuring cup and leveling off or use a kitchen scale to prevent dry cookies and poor spreading.
- For high altitude baking, increase flour by 2 tablespoons to maintain cookie structure.
- Remove all dairy ingredients from the refrigerator 2 hours before baking to bring them to room temperature for better mixing.
- If you prefer not to brown the butter, substitute with 1 cup of melted butter and proceed with the recipe as directed.
Nutrition
- Serving Size: 1 large cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
