Description
Elevate a classic cookie by adding brown butter to the mix! These brown butter snickerdoodle cookies have the traditional snickerdoodle texture with perfectly crisp edges and soft and fluffy centers, but with an elevated flavor. The cinnamon and brown butter bring an added layer of warm and toasty flavor, and the best part is: no chilling needed!
Ingredients
Scale
- 10 tbsp (145g) unsalted butter, sliced
- ½ cup (100g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg, room temp
- 1 tsp pure vanilla extract
- 1 ⅓ cups (172g) all-purpose flour, spooned and leveled
- ½ tsp baking soda
- 1 tsp cream of tartar
- ¼ tsp salt
- ½ tsp ground cinnamon
- For Cinnamon Sugar Coating:
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Add the butter slices to a medium skillet and place on your stove over medium heat. Cook the butter, while whisking, until it melts, then starts to sizzle and bubble, and eventually calms down and turns a golden brown color. This will take about 5 minutes. Keep an eye on it because it will brown quite suddenly.
- Immediately pour it into a large bowl. The residual heat from the pan can burn the butter. Make sure to scrape the brown bits from the bottom of the pan.
- Set aside for about 15 minutes or until it cools completely to room temperature but is still liquid.
- Preheat your oven to 350F. Line a large baking sheet with parchment paper.
- Once the butter is cool, add in the brown sugar and granulated sugar. Whisk to moisten the sugars.
- Whisk in the egg and vanilla until combined.
- Add in the remaining dry ingredients and mix together until streak-free. The cookie dough will be soft but it shouldn’t stick to your hands. If it’s sticky, pop it into the fridge for 20-30 minutes or until firm enough to scoop.
- In a wide bowl, mix together granulated sugar and cinnamon for the cinnamon sugar coating.
- Use a large cookie scoop to portion out a ball of cookie dough and drop it into the bowl of cinnamon sugar. Turn the dough around to coat all sides in sugar.
- Place 5-6 of the sugar-coated cookies on your parchment-lined baking sheet, leaving at least 3 inches of space between each one.
- Bake the cookies in the center of your preheated oven for 9-12 minutes or until spread out and lightly browned around the edges.
- Cool the cookies for 5 minutes on the baking sheet then transfer to a wire rack to finish cooling.
- Finish baking the cookies in batches until all the dough is used up.
Notes
- Stir the butter regularly while browning and do not walk away, as it can quickly go from perfectly browned to burnt.
- Cool the brown butter to room temperature but ensure it remains liquid before mixing with other ingredients to prevent cookies from overspreading.
- Measure flour by weight or by spooning and leveling it into a measuring cup to prevent dry cookies.
- Cream of tartar is essential for the classic snickerdoodle texture. If unavailable, substitute with 1 teaspoon of vinegar or lemon juice.
- Store baked cookies in an airtight container at room temperature for up to 1 week.
- The cookie dough can be made up to 3 days in advance and stored in the fridge.
- For longer storage, freeze scooped cookie dough balls for up to 2 months. Bake frozen dough as is, adding 2-4 minutes to the bake time, or thaw in the fridge overnight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg