Description
Delicious Brown Butter Snickerdoodle Cookies featuring a rich, nutty flavor from browned butter combined with a classic cinnamon sugar coating. These soft, chewy cookies are perfect for any occasion and easy to make with pantry staples.
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 and Prepare: Preheat your oven to 350°F and line two cookie sheets with parchment paper for easy cleanup and even baking.
- Brown the Butter: In a large frying pan over medium heat, melt the unsalted butter. Continuously stir with a rubber spatula until the butter turns amber in color and the milk solids separate and brown on the bottom. Remove from heat immediately and let it cool for 15 minutes, or place in the freezer for 10 minutes to cool faster if still warm.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cream of tartar, cornstarch, baking soda, baking powder, and salt. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, mix the cooled browned butter with the white granulated sugar. Add the vanilla extract and eggs, then stir until fully combined.
- Incorporate Dry Ingredients: Fold the sifted dry ingredients into the wet mixture until just combined to form your cookie dough.
- Prepare Cinnamon Sugar: In a small bowl, combine white granulated sugar and ground cinnamon for the coating.
- Scoop and Roll: Using a large cookie scoop (about 2 ounces), form large dough balls. Roll each ball generously in the cinnamon sugar mixture, then place six balls on each prepared cookie sheet, spaced apart.
- Bake: Bake one tray at a time for 14 minutes, or until the edges turn slightly golden brown. Avoid overbaking to maintain a soft texture.
- Cool: Allow the cookies to rest on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Measure flour by spooning and leveling or use a kitchen scale to avoid compacted flour which can dry out cookies and affect spread.
- For high altitude baking, add an extra 2 tablespoons of flour to help with structure.
- Remove dairy ingredients from the fridge 2 hours before baking for optimal mixing.
- If you prefer not to brown the butter, you can substitute with 1 cup melted butter but expect slightly different flavor and texture.
Nutrition
- Serving Size: 1 large cookie
- Calories: 180 kcal
- Sugar: 13 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
