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Brown Butter Snickerdoodle Cookies Recipe

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4 from 3 reviews

These Brown Butter Snickerdoodle Cookies feature a rich, nutty flavor from browned butter combined with the classic cinnamon-sugar coating, creating soft, chewy, and buttery treats perfect for any cookie lover.

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 (for dough)
  • 2 Large eggs (room temperature)
  • 2 tsp Pure vanilla extract

Cinnamon Sugar Coating

  • 1/4 cup White granulated sugar
  • 1 TBSP Ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two cookie sheets by lining them with parchment paper.
  2. Brown 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 the milk solids separate and brown at the bottom. Remove from heat immediately to prevent burning and let it cool for 15 minutes. The butter should be at room temperature and cooled fully to avoid spreading cookies.
  3. Sift Dry Ingredients: In a medium bowl, sift together the flour, cream of tartar, cornstarch, baking soda, baking powder, and salt. Set aside.
  4. Mix Wet Ingredients: In a large bowl, combine the browned butter and 1 1/2 cups sugar. Add vanilla extract and eggs, stirring until fully combined.
  5. Combine Dry and Wet: Fold the sifted dry ingredients into the wet mixture carefully until just combined into a dough.
  6. Prepare Cinnamon Sugar: In a small bowl, mix the 1/4 cup sugar with 1 tablespoon ground cinnamon for coating.
  7. Scoop and Coat Dough Balls: Using a large cookie scoop (about 2 oz), scoop out cookie dough balls. Roll each ball generously in the cinnamon sugar mixture. Place six coated dough balls evenly spaced on each prepared cookie sheet.
  8. Bake Cookies: Bake the cookies one tray at a time for 12-14 minutes. They are done when the edges turn slightly golden brown.
  9. Cool Cookies: Allow the cookies to rest on the cookie sheet for 5 minutes after baking before transferring them to a wire rack or another cookie sheet to cool completely.

Notes

  • Ensure the browned butter is cooled to room temperature to maintain cookie dough consistency and cookie shape during baking.
  • If the butter is still warm after 15 minutes, place it in the freezer for 10 minutes to cool rapidly.
  • Use a large cookie scoop (2 oz) for even-sized cookies that bake consistently.
  • Baking one tray at a time ensures even cooking and avoids temperature drops in the oven.

Find it online: https://dishcooks.com/brown-butter-snickerdoodle-cookies-recipe/