Brown Butter Snickerdoodle Cookie Recipe
If you love a cookie that’s crispy at the edges, soft and chewy in the middle, and full of warm cinnamon flavor, these Brown Butter Snickerdoodle Cookies will be your new favorite. This recipe uses simple pantry ingredients of butter, sugar, eggs, cinnamon, and flour and a special technique of browning the butter.
Servings: 24 (makes about 24 cookies)
Calories: 189kcal
Equipment
- Cooking Pan medium
Ingredients
- 1 cup unsalted butter 2 sticks
- 1 1/4 cup white granulated sugar
- 1/4 cup light or dark brown sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1 tsp ground cinnamon
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp coarse salt
For rolling:
- 1/4 cup white granulated sugar
- 3 tsp ground cinnamon
Instructions
To Brown Butter:
- Chop butter and add it to the cooking pan. Heat butter in a cooking pan, over medium heat, until melted. Butter will be roaring bubbling for the first minute or so and then calm down and become foamy.
- Continue cooking, slowly stirring every few seconds to discourage burning. You will start to notice that the butter is darkening and turning to golden brown. You will also smell a distinct nutty aroma. You want to take the pan off heat when the butter is golden-browned but not too dark or it will burn. It usually takes about 3-5 minutes altogether.
Making Cookie Dough:
- Transfer browned butter into a large, heatproof mixing bowl. (If using metal, be careful at first as metal is an excellent heat conductor and it will be hot.)
- Whisk in both sugars and vanilla extract until fully incorporated. (Smell it...I love this part of brown butter cookies!)
- Whisk in eggs vigorously until mixture is smooth with no lumps remaining, about 30 seconds. Let mixture stand a couple of minutes, then whisk for 30 seconds. (We're contributing to the texture here!)
- Using rubber spatula, stir in flour, cinnamon, cream of tartar, salt and baking soda until just combined but evenly incorporated.
- Place the cookie dough into the refrigerator for about 30 minutes. (No need to chill longer.)
Baking Snickerdoodles:
- Preheat the oven to 375℉ and line a baking sheet with parchment paper.
- Whisk together granulated sugar and cinnamon for the sugar coating.
- Use a cookie scoop to get even amount of cookie dough each time, I usually use a #40 (1½ Tbsp.) cookie scoop.
- Quickly roll the cookie to shape it and roll it in cinnamon sugar mixture to coat. Place the rolled cookies on the baking sheet about 2 inches apart.
- Bake for 10-11 minutes, take them out of the oven and let them cool on the baking sheet for about 10 minutes. Take them off the baking sheet onto a cooling wire rack.
Video
Notes
- Storage: Store cooled cookies in an airtight container at room temperature for several days.
- Freezing before baking: You can freeze rolled and cinnamon sugar coated dough balls for a hour and then transfer into air-tight container or bag. Bake from frozen, just add 1–2 minutes of bake time.
- Freezing after baking: cool and stack the cookies with parchment paper in between each one. Freeze in a storage container or bag for up to 2 months. Thaw on the counter.
Nutrition
Calories: 189kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 102mg | Potassium: 71mg | Fiber: 1g | Sugar: 15g | Vitamin A: 257IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg