Description
Delight in these Brown Butter Snickerdoodle Cookies, featuring a rich and nutty browned butter flavor combined with the classic cinnamon sugar coating. These soft and chewy cookies offer a perfect balance of sweetness and spice, making them an irresistible treat for any occasion.
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 oven and prepare trays: Preheat your oven to 350°F and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Brown the butter: In a large frying pan over medium heat, melt the butter. Stir continuously with a rubber spatula until the butter turns amber and milk solids brown on the bottom. Immediately remove from heat and let cool for 15 minutes, or place in the freezer for 10 minutes if still warm to ensure proper dough consistency.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, cream of tartar, cornstarch, baking soda, baking powder, and salt. Set aside for later use.
- Mix wet ingredients: In a large bowl, combine the cooled browned butter and sugar until well mixed. Add the vanilla extract and eggs, stirring until fully incorporated.
- Combine dry and wet ingredients: Gradually fold the sifted dry ingredients into the wet mixture until just combined, forming the cookie dough.
- Prepare cinnamon sugar and shape dough: In a small bowl, mix white granulated sugar and ground cinnamon. Use a large cookie scoop (2 oz) to form large dough balls, then roll each ball in the cinnamon sugar mixture. Place six dough balls on each cookie sheet, spaced appropriately.
- Bake the cookies: Bake one tray at a time for 14 minutes or until the edges turn slightly golden brown. Remove from oven and let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Flour measurement is critical—spoon and level the flour or use a kitchen scale to avoid compacting, which can dry out cookies and affect spreading.
- For high altitude baking, add an extra 2 TBSP of flour to improve texture.
- Remove dairy ingredients from the fridge at least 2 hours before baking to reach room temperature for better incorporation.
- If you prefer not to brown the butter, substitute with 1 cup melted butter and follow the same process.
Nutrition
- Serving Size: 1 large cookie
- Calories: 220 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
