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Brown Butter Snickerdoodles
75% authentic · American
A gourmet twist on the classic Snickerdoodle, using browned butter to add a rich, nutty depth of flavor. These cookies retain the signature cinnamon-sugar coating and chewy texture.
Ingredients
- All-purpose flour2 3/4 cups
- Cream of tartar2 teaspoons
- Baking soda1 teaspoon
- Salt1/2 teaspoon
- Unsalted butter1 cup
- Granulated sugar1 1/2 cups
- Eggs2 large
- Vanilla extract1 teaspoon
- Granulated sugar (for coating)2 tablespoons
- Ground cinnamon (for coating)2 tablespoons
Steps
- 1
Melt 1 cup of butter in a light-colored saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns a golden brown and smells nutty. Remove from heat and let cool slightly.
- 2
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 3
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- 4
In a large bowl, combine the cooled browned butter with 1 1/2 cups granulated sugar. Mix well.
- 5
Beat in eggs one at a time, then stir in vanilla extract.
- 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 7
In a small bowl, combine 2 tablespoons granulated sugar and 2 tablespoons ground cinnamon for the coating.
- 8
Roll rounded tablespoons of dough into balls. Then, roll each ball in the cinnamon-sugar mixture.
- 9
Place dough balls about 2 inches apart on the prepared baking sheets.
- 10
Bake for 9-11 minutes, or until edges are lightly golden and centers are still slightly soft.
- 11
Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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