Description
Deliciously soft and chewy Brown Butter Snickerdoodles, perfect for any occasion.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 cup unsalted butter (2 sticks)
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- ¼ cup granulated sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
- In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the browned butter, granulated sugar, and brown sugar. Beat with an electric mixer until well combined.
- Add the eggs and vanilla extract to the butter mixture, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix the ¼ cup granulated sugar and cinnamon together.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture to coat.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will continue to cook as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a chewier texture, chill the dough for 30 minutes before baking.
- Add a pinch of nutmeg to the cinnamon-sugar mixture for an extra flavor twist.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Brown Butter Snickerdoodles, Soft Cookies, Baking