Brown Butter Snickerdoodles

A stack of 5 snickerdoodle cookies tied with a red and white twine.

These Brown Butter Snickerdoodles take classic Snickerdoodles to the next level! They have such a nice nutty, caramelized flavor from the brown butter, giving the cookies a richer flavor that elevates them even more! They're still soft and chewy, with their crisp edges and are sure to become a favorite for your whole family!

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Course: Dessert

Cuisine: American

Keyword: Brown Butter, Cinnamon Sugar, Snickerdoodle Cookies, Snickerdoodles

Prep Time: 18

Cook Time: 12

Cooling Time: 30

Total Time: 1

Servings: cookies

Calories: 170kcal

Ingredients

For the Cookies:

1 cup unsalted butter
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 TBS vanilla extract
3 cups all purpose flour (spooned and leveled, or weighed)
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

For the Cinnamon Sugar Coating:

1/2 cup granulated sugar
1 TBS ground cinnamon

US Customary - Metric

Instructions

For the Cookies:

Put butter in a large pot. Heat over medium heat. 1 cup unsalted butter
Allow the butter to continue cooking, stirring often as it melts, then bubbles and foams. Scrape the sides and watch for it to get a nutty smell, and start to turn to an amber color. Remove from heat.
Pour butter into a separate bowl and allow to sit for about 30 minutes.
Cream together the butter (still melted) sugar, and brown sugar for 2-3 minutes until it starts to get smooth. 1 cup granulated sugar, 1/2 cup brown sugar
Add in the eggs and vanilla extract and stir until just combined. 2 large eggs, 1/2 TBS vanilla extract
Add in the flour, cream of tartar, baking soda, and salt. Stir until combined. 3 cups all purpose flour, 2 tsp cream of tartar , 1 tsp baking soda , 1 tsp baking soda
Cover the dough and place it in the fridge while the oven preheats
Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper, or silicone liners, and set it aside.
Scoop the dough by 1.5 to 2 TBS portions and roll them into balls.

For the Cinnamon Sugar Coating:

Add the sugar and cinnamon to a small bowl, and whisk them together. 1/2 cup granulated sugar , 1 TBS ground cinnamon
Roll the cookie dough balls into the cinnamon sugar mixture and place them on the prepared baking sheet, at least 2 inches apart.
Bake for 10 to 12 minutes, or until the tops are crinkled and the edges are lightly golden.
Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.

Notes

Browning the Butter - Don't rush browning the butter over high heat, and make sure you are watching it closely to avoid burning it. You want specks of brown in the butter and a nice golden amber color throughout. Stir it almost constantly as it cooks until you get that lovely color and perfect nutty scent.

Cut the Recipe in Half - This recipe is an easy one to cut in half if you don't want so many cookies. The recipe makes about 25-30 cookies depending on the size you make them, so cut it in half to make about 13 to 15 cookies instead if you don't want to have extras around.

Cinnamon - Add 1 teaspoon of cinnamon to the cookie dough for a strong cinnamon flavor, if desired.

Nutrition