Brown Butter Snickerdoodle Cookies
Elevate the already delightful Snickerdoodles by incorporating the rich, nutty flavor of brown butter. These cookies boast a delightful chewiness with irresistibly soft centers, along with the classic tang of Snickerdoodles. As they cool, they transform into beautifully cracked and wrinkly treats, which, in my humble opinion, are the epitome of cookie perfection. When preparing the brown butter, it's crucial to stay vigilant as it can easily burn. Allow the butter to simmer until it turns a dark golden hue, with abundant specks of brown floating within. The simmering process may be quick, eventually slowing down to a halt. Once the butter falls silent, it's the perfect moment to remove it from the heat.
Ingredients
- 1 c. (2 sticks) unsalted butter
- 3 c. (360 g.) all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. kosher salt
- 1/2 tsp. baking soda
- 1/2 c. (105 g.) packed light brown sugar
- 1 1/4 c. (250 g.) granulated sugar, divided
- 2 large eggs
- 1 tsp. pure vanilla extract
- 2 tsp. ground cinnamon
Instructions
- In a medium pot over medium heat, melt butter. Reduce heat to medium-low and continue to cook, watching closely and stirring occasionally, until butter simmers, gets foamy, and starts to turn golden. Once simmering stops and butter is deeply golden with brown flecks at the bottom and smells nutty, 5 to 7 minutes, remove from heat. Pour browned butter into a large heatproof bowl and let cool about 10 minutes.
- In a medium bowl, whisk flour, cream of tartar, salt, and baking soda.
- To bowl with brown butter, whisk in brown sugar and 1 cup granulated sugar until combined. Add eggs and whisk until creamy, then whisk in vanilla. Add dry ingredients and stir with a rubber spatula until just combined. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour or up to 2 days.
- Preheat oven to 350°. Line 2 baking sheets with parchment. In a small bowl, combine cinnamon and remaining 1/4 cup granulated sugar.
- Using a medium cookie scoop (about 3 tablespoons), scoop dough and roll into a ball with your hands. Roll balls in cinnamon-sugar until well coated. Arrange on prepared baking sheets, spacing 2" apart.
- Bake until edges are set and tops start to crinkle, 12 to 14 minutes. Let cool on trays 5 minutes, then transfer to a wire rack and let cool completely.
- Make Ahead: Cookies can made 3 days ahead. Store in an airtight container at room temperature.
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