Brown Butter Snickerdoodles
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
28 cookies
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Calories
158 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Brown Butter Snickerdoodles
Description
This recipe begins by carefully browning unsalted butter until it develops nutty brown specks and aroma, then cooling it before combining with granulated and light brown sugars. Eggs and vanilla extract are added to the mix, followed by a dry blend of all-purpose flour, cream of tartar, baking soda, salt, and cinnamon, incorporated gradually to form a stiff dough.
The dough balls are then coated in a cinnamon and sugar mixture before baking at 350°F on parchment-lined sheets, which helps create the classic snickerdoodle texture with a soft crumb and cinnamon-scented crust. The cream of tartar adds a subtle tang and chewiness typical of this cookie variety.
Cookies may be baked immediately or chilled briefly for a thicker result, though extended chilling makes them harder to scoop. Stored in an airtight container at room temperature, they maintain freshness up to five days.
Ingredients
- 1 cup butter unsalted
- ¾ cup granulated sugar
- ½ cup light brown sugar firmly packed
- 2 egg room temperature preferred
- ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon cinnamon
Topping
- ½ cup granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
- Brown the butter: In a large skillet on the stovetop, melt butter over medium/low heat. Once melted, increase heat to medium and cook, stirring frequently as the butter begins to pop/bubble and fiz. Stir/swirl frequently, scraping the bottom of the pan until the sizzling slows and you notice lots of brown specks forming.
- Remove from heat and pour into a large heat-proof bowl. Allow to cool completely before proceeding with recipe.
- Make the cookie dough: Preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
- In a large mixing bowl, stir together browned (cooled) butter and sugars until combined.
- Add eggs and vanilla extract and stir well.
- In a separate, medium-sized mixing bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
- Gradually (in 4 or 5 parts) stir flour mixture into butter mixture until completely combined. The dough will seem stiff, this is normal.
- In a separate small bowl, whisk together sugar and cinnamon for rolling.
- Roll cookie dough into 1 ½ Tablespoon-sized balls and roll each ball through cinnamon/sugar mixture, coating evenly. Place cookies on prepared baking sheet, spacing at least 2” (5cm) apart.
- Bake in 350F (175C) oven for 9-11 minutes. The centers of the cookies may appear slightly under-done when removing from oven, this is fine, allow the cookies to cool completely on the baking sheet where they’ll finish cooking through before enjoying.
Notes
- For thicker cookies, chill the dough covered for about one hour before baking.
- Chilling longer than an hour can make the dough difficult to scoop.
- Store baked cookies in an airtight container at room temperature for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 158kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 29mg | 10% |
| Sodium | 129mg | 5% |
| Potassium | 62mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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