Brown Butter Snickerdoodle Cookies Recipe
Brown Butter Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, featuring rich, nutty browned butter that enhances the traditional cinnamon sugar coating. These soft, chewy cookies have a hint of tang from cream of tartar, perfectly balanced with a light crisp on the edges, making them an irresistible treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Browning the Butter: In a large frying pan over medium heat, melt the unsalted butter. Stir continuously with a rubber spatula as the butter melts and starts to brown, becoming amber in color and releasing nutty aromas. Watch closely as the milk solids separate and brown on the bottom. Remove immediately from heat to prevent burning and allow to cool for 15 minutes until room temperature. If still warm, chill in the freezer for 10 minutes to prevent spreading during baking.
- Combine 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 mixing bowl, combine the cooled browned butter with white sugar until well incorporated. Add in the eggs and pure vanilla extract, mixing thoroughly to create a smooth batter.
- Combine Dry and Wet Mixtures: Gradually fold the dry ingredient mixture into the wet ingredients until just combined, forming a soft dough.
- Prepare Cinnamon Sugar Coating and Dough Balls: In a small bowl, mix the white sugar and ground cinnamon together. Using a large cookie scoop (about 2 ounces), scoop large balls of cookie dough and roll them evenly in the cinnamon sugar coating. Place six dough balls on each prepared cookie sheet, spacing them properly to allow for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven at 350°F (175°C) for 10-12 minutes or until the edges are lightly golden but the centers remain soft. Remove from the oven and allow the cookies to cool on the cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
Notes
- Ensure the browned butter is cooled completely to room temperature before mixing into the dough to prevent cookies from spreading too much.
- If in a hurry, chill the butter in the freezer for 10 minutes after browning to speed up cooling.
- The cream of tartar adds slight tanginess and helps achieve the signature chewy texture.
- Use a large cookie scoop for uniform-sized cookies that bake evenly.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: Brown Butter Snickerdoodle Cookies, Snickerdoodle, Browned Butter Cookies, Cinnamon Sugar Cookies, Soft Chewy Cookies, Classic American Cookies
