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Soft Brown Butter Snickerdoodles

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Soft Brown Butter Snickerdoodles are a heavenly twist on the traditional snickerdoodle cookie. These chewy, cinnamon-sugar-coated delights feature the nutty, caramel-like flavor of browned butter, elevating them to a new level of deliciousness. Perfectly soft and slightly tangy, they strike the ideal balance between sweetness and spice, making them an irresistible treat for any cookie lover. Whether for a holiday gathering, afternoon snack, or late-night indulgence, these cookies are guaranteed to impress.

Ingredients

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Cookie Dough

  • 1 cup (2 sticks) unsalted butter, browned and cooled
  • 1 ½ cups granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Cinnamon Sugar Coating

  • ¼ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon

Instructions

Prepare the Browned Butter:

  1. Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring constantly, until the butter turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly.
  2. Chill the Butter: Transfer the browned butter to a heatproof bowl and chill it in the fridge for about 15 minutes, or until it thickens but remains soft.

Make the Dough:

  1. Mix the Sugars and Butter: In a large mixing bowl, combine the browned butter, granulated sugar, and brown sugar. Beat with an electric mixer until light and fluffy.
  2. Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  4. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.

Prepare the Cinnamon Sugar Coating:

  1. Mix the Coating: In a small bowl, combine the granulated sugar and ground cinnamon.

Shape and Bake the Cookies:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Form the Dough Balls: Roll tablespoon-sized portions of dough into balls. Coat each ball in the cinnamon sugar mixture.
  3. Bake the Cookies: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set but the centers look slightly underbaked.
  4. Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

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