Brown Butter Snickerdoodles
Brown Butter Snickerdoodles are a gorgeous, tasty spin on the classic cookie! Made with browned butter and rolled in cinnamon sugar, these are chewy, soft, and perfectly sweet.
Servings: 40 1.5 tablespoon cookies
Calories: 115kcal
Equipment
- Saucepot for browning butter
- 3 Small Bowls
- Large Mixing Bowl
- Wooden Spoon
- Cookie Scoop
- Parchment Paper
- Cookie Sheet
Ingredients
Browned Butter
- 1 cup + 2 tablespoons salted butter
Snickerdoodle Cookie Dough
- 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
- 2 count eggs room temperature
- 2 teaspoons vanilla extract
Cinnamon Sugar
- ¼ cup granulated white sugar
- 1 ½ tablespoons cinnamon
Instructions
Browned Butter
- Start by slicing the butter into even pats, about 1 tablespoon cubes.
- Add to a saucepan with a light colored bottom and cook over medium heat, consistently stirring, for about 10-15 minutes.
- The butter will bubble and foam at the top, and will turn a golden brown color with a nutty aroma. Small brown specks of milk solids will form at the bottom; continue to stir so they don't stick to the pan.
- Once that's done, immediately transfer the browned butter to a heat-safe bowl, cover, and chill in the refrigerator for 20 minutes.
Cookie Dough Assembly
- Preheat your oven to 350℉.
- In a medium-sized bowl, stir together the dry ingredients.
- In another mixing bowl, mix together the cooled browed butter and sugar. Add in the eggs and vanilla extract; stir well.
- Fold in the dry ingredients until a thick dough forms.
- In one more small bowl, mix together the sugar and cinnamon.
- Use a cookie scoop to create cookie dough balls and roll them into the cinnamon sugar. Add the coated dough balls to a parchment-lined cookie sheet.
- Bake the cookies for 12 minutes, until the cookies are slightly golden brown around the edges.
- Let them cool slightly on the sheet pan for 5 minutes, then transfer them to a cooling rack to cool completely. Enjoy!
Notes
I have a post on How to Brown Butter with extra tips & tricks for fool-proof browned butter each time. You can follow those exact steps in this recipe, then let the butter chill until softened in the refrigerator.
Baking Tips:
For more spread out cookies: Cool the browned butter to room temperature. Stir in the sugar while the butter is still liquid.
For more rounded, puffy cookies: Chill the browned butter into soft, but solid. Cream in the sugar at this stage.
Freezing Instructions:
You can freeze the individual balls of dough by portioning them out onto a baking sheet lined with parchment paper, then freezing until they are solid. Add the frozen dough balls to a large freezer-safe bag and store for up to 3 months. You can bake from frozen (adding a few extra minutes to your total cook time) or let the dough come to room temperature on the counter before baking.
These cookies also freeze well after baking! Simply store in a freezer-safe bag with sheets of parchment in between each layer. To eat, let the cookies come to room temperature on the counter.
Nutrition
Calories: 115kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 86mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 168IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.4mg