Brown Butter Snickerdoodles Recipe

Name: Brown Butter Snickerdoodles Recipe
Prep time: 20 min
Cook time: 10 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter; 1 cup granulated sugar; ½ cup light brown sugar; 2 large eggs; 2 ¾ cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; ¼ teaspoon kosher salt; ½ cup granulated sugar; 2 teaspoons cinnamon

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
24 cookies
Course
Baked Goods
Cuisine
American

Brown Butter Snickerdoodles Recipe

Nicole Henderson

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They might have a funny name, but these Brown Butter Snickerdoodles pack in serious cozy flavor! Nutty brown butter is the perfect complement to all that warm cinnamon spice in this easy cookie recipe.

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Ingredients

Servings

1 cup unsalted butter
1 cup granulated sugar
½ cup light brown sugar, packed
2 large eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon kosher salt

For the Topping

½ cup granulated sugar
2 teaspoons cinnamon

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Instructions

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
In a skillet (I prefer to use a stainless steel skillet), add butter and melt over low heat. Continue heating for about 5-7 minutes, swirling the pan gently to see it browning. Do not stir it.
The butter will begin to foam and there will be flecks of golden brown on the bottom of the pan. WHen it it done it will stop sizzling and the foam will cover the brown butter. Keep your eye on it carefully as it can go from brown to burnt quickly. Immediately remove from heat.
In a large mixing bowl, add browned butter, and both sugar. Beat until well blended.
Add in eggs and mix until combined.
Add flour, cream of tartar, baking soda, and salt. Mix until a dough forms.
In a small bowl, combine the sugar and cinnamon for the topping. Using a 2 Tablespoon cookie scoop, form balls of dough in your hand, then roll into cinnamon sugar mixture. Place on prepared cookie sheet, 2 inches apart.
Bake cookies for 11-13 minutes, until the bottoms are lightly browned, do not overcook.
Remove from oven and tap the tops gently with spatula. Remove from cookie sheet and cool completely on a wire rack.

Notes

Use all the brown bits from the pan when making the brown butter. Every bit is delicious!
Chilling the dough is not necessary, however you can if you prefer. Cover cookie dough with plastic wrap and chill for 30 minutes to 1 hour.
Tapping the tops of the cookies when they come out fromt he oven gives them a crackly appearance. Totally optional.
For smaller cookies, use a 1 Tablespoon cookie scoop and bake for 8-10 minutes. Yield will be closer to 4 dozen cookies.
Store cookies in airtight container for up to 5 days at room temperature.
Freeze- You can also freeze baked cookies in an airtight freezer safe container for up to 3 months or freeze cookie dough. To do this, roll your cookies as directed in cinnamon sugar, then place in a parchment paper lined metal baking dish. Freeze for 30 minutes, then remove and slide cookies in an airtight freezer bag. To bake from frozen, just add a couple extra minutes to baking time.