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Brown Butter Snickerdoodles Recipe

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3.8 from 3 reviews

These Brown Butter Snickerdoodles offer a rich, nutty twist on the classic cinnamon sugar cookie by incorporating deeply flavored browned butter. Soft and chewy with a crisp edge, they’re coated in a generous cinnamon-sugar mixture and baked to golden perfection. Perfect for cookie lovers looking to elevate their baking with a warm, buttery aroma and enhanced flavor depth.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 38 minutes
  • Yield: 40 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Browned Butter

  • 1 cup + 2 tablespoons salted butter

Dry Ingredients

  • 2 ¾ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups granulated white sugar

Wet Ingredients

  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract

Cinnamon Sugar Coating

  • ¼ cup granulated white sugar
  • 1 ½ tablespoons cinnamon

Instructions

  1. Brown the Butter: Slice the butter into approximately 1 tablespoon cubes and place them in a saucepan with a light-colored bottom. Cook over medium heat, stirring consistently for 10-15 minutes until the butter bubbles, foams, and develops a golden brown color with a nutty aroma. Small brown milk solids will form at the bottom—continue stirring to prevent burning.
  2. Chill the Browned Butter: Immediately transfer the browned butter into a heat-safe bowl, cover it, and chill in the refrigerator for 20 minutes until cooled but still liquid.
  3. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a cookie sheet by lining it with parchment paper.
  4. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, cream of tartar, baking soda, salt, and 1 ½ cups granulated sugar until evenly mixed.
  5. Mix Wet Ingredients: In a separate large mixing bowl, blend the cooled browned butter with the sugar. Then add the eggs and vanilla extract, stirring until well incorporated.
  6. Form the Dough: Gradually fold the dry ingredients into the wet mixture until a thick, uniform dough forms, being careful not to overmix.
  7. Prepare Cinnamon Sugar Coating: In a small bowl, mix the ¼ cup granulated sugar with 1 ½ tablespoons cinnamon evenly.
  8. Shape Cookies: Using a cookie scoop, form dough balls and roll each ball generously in the cinnamon sugar until fully coated. Place the coated dough balls spaced apart on the prepared cookie sheet.
  9. Bake: Bake the cookies in the preheated oven for 12 minutes, or until the edges turn slightly golden brown.
  10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

  • Using a light-colored saucepan helps you monitor the butter’s browning process to avoid burning.
  • Cooling the browned butter before mixing prevents cooking the eggs when combined.
  • Room temperature eggs ensure even mixing for a smooth dough.
  • Make sure to space cookies well on the tray as they will spread slightly during baking.
  • Store cookies in an airtight container at room temperature for up to 5 days for maximum freshness.

Find it online: https://allcookedup.com/brown-butter-snickerdoodles-recipe/