Brown Butter Snickerdoodles
This Brown Butter Snickerdoodle Recipe is crazy good! Chewy snickerdoodles flavored with the nuttiness of brown butter and with the best sugar sanding outside!
Servings: 36 cookies
Calories: 128kcal
Ingredients
For the cookies:
- 2 sticks unsalted butter
- 1 ⅓ cups granulated sugar
- 2 large eggs room temperature
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons pure vanilla extract
For the rolling mixture:
- ⅔ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
For the Browned Butter:
- Melt butter over medium-low heat in a small saucepan. Continue to cook butter and allow it to slowly brown until it turns a dark golden color with specs throughout.
- Turn off heat and allow it to cool completely.
For the Cookie Dough:
- Preheat oven to 350 degrees. Next add cooled butter, sugar, eggs and vanilla to a medium sized bowl and whisk ingredients together.
- Next whisk flour, cream of tartar, baking soda, salt and cinnamon into the wet mixture until smooth. Place the final dough in the refrigerator to cool for about 30 minutes until firm but still easily workable.
- Whisk together cinnamon and sugar in a small bowl. Scoop balls of dough using #40 scoop (or 1 1/2 tablespoons) of dough then dip them in the sugar mixture and place on a baking sheet, each an inch apart.
- Bake for 10-12 minutes until baked through but still chewy and serve. I love them warm!
Notes
- The Right Ingredients: Start with room temperature ingredients, particularly when it comes to your butter and eggs. This ensures your mixture will combine correctly for a uniform texture, setting the stage for chewiness.
- Cream of Tartar is Key: Don’t skip this ingredient! It’s what gives snickerdoodles their distinctive tang and reacts with the baking soda to leaven the cookies, contributing to their dense, chewy texture.
- Chill the Dough: Patience is a virtue when it comes to cookies. Chilling the dough for at least 30 minutes before baking allows the ingredients to meld, prevents spreading, and ensures a thicker, chewier cookie.
- Under-bake Just a Smidge: To keep your snickerdoodles chewy, take them out of the oven when they are just barely set in the middle but still soft. They will continue to cook slightly as they cool on the baking sheet.
- Browning the Butter: It is crucial that you carefully watch your butter as you brown it so it does not burn. Do not leave it unattended.
Nutrition
Calories: 128kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 67mg | Potassium: 43mg | Sugar: 11g | Vitamin A: 170IU | Calcium: 6mg | Iron: 0.5mg