Description
Brown Butter Snickerdoodle Cookies are a delightful twist on the classic recipe, featuring rich, nutty browned butter that enhances the traditional cinnamon sugar coating. These large, soft cookies have a perfect balance of warm cinnamon flavor and a tender, chewy texture, 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: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and promote even baking.
- Brown Butter: In a large frying pan over medium heat, melt the unsalted butter. Stir continuously with a rubber spatula until the butter turns amber and the milk solids separate and brown at the bottom. Immediately remove from heat and let cool for 15 minutes to room temperature. If it remains warm, cool in the freezer for 10 minutes to prevent spreading during baking.
- Prepare Dry Mix: In a medium bowl, sift together the all-purpose flour, cream of tartar, cornstarch, baking soda, baking powder, and salt. Set this mixture aside for later.
- Combine Wet Ingredients: In a large bowl, mix the cooled browned butter with the granulated sugar until well combined. Add the eggs and vanilla extract, stirring until fully incorporated.
- Fold in Dry Ingredients: Gradually fold the sifted dry ingredients into the wet mixture, combining gently to form a soft cookie dough.
- Prepare Cinnamon Sugar: In a small bowl, mix together the white granulated sugar and ground cinnamon for the coating.
- Scoop and Coat Dough: Using a large cookie scoop (about 2 oz), form dough balls. Roll each ball generously in the cinnamon sugar mixture. Arrange on the prepared cookie sheets, placing 6 dough balls per sheet to allow space for spreading.
- Bake Cookies: Bake one tray at a time for 14 minutes, or until the edges are slightly golden brown. Avoid overbaking to maintain a soft center.
- Cool: Let the cookies cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Flour measurement is critical: spoon and level the flour or use a kitchen scale to avoid compacted flour which can dry out cookies and prevent spreading.
- For high altitude baking, add an extra 2 TBSP of flour to help maintain texture.
- Allow dairy ingredients to come to room temperature 2 hours before baking for best consistency.
- If you prefer not to brown the butter, substitute with 1 cup melted butter and follow the remaining instructions as is.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 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
