Browned Butter Snickerdoodle Cookies
Dive into cookie nirvana with these not-your-average cinnamon sugar snickerdoodles. We start with brown butter because we’re fancy like that, then skip straight to the part where magic happens in the oven. They emerge puffy, soft, and begging for a spot next to your coffee mug. Warning: They might just overshadow your main course. Bake them, love them, thank us later.
Servings: 24 cookies
Ingredients
- 1 cup butter
- 2-⅔ cups all-purpose flour (320 grams)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1-⅓ cup granulated sugar (267 grams)
- 2 eggs
- 4 teaspoons pure vanilla extract
Cinnamon Sugar Topping
- ½ cup granulated sugar
- 4 teaspoons ground cinnamon
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Cut the butter into small chunks and place in a medium-size skillet or saucepan set over medium heat until melted. Stir the butter frequently, until the butter foams and turns golden brown, about 5 minutes. Remove from the heat and pour into a large mixing bowl to cool.
- In another medium-size bowl, whisk together the flours, baking powder and the salt. Set aside.
- Add the sugar to the cooled brown butter and beat together on high speed until creamy and smooth, about 3 minutes. Add the eggs and vanilla extract and beat on medium speed until combined. Scrape down the sides and bottom of the bowl with a spatula.
- With the mixer on low speed, gradually add the flour mixture to the bowl, stopping at least once to scrape the sides and bottom of the bowl. This will be a soft dough.The amount of flour required can vary depending on how brown you make the butter. Browning butter evaporates some of its liquid content, which can affect the dough's consistency. Add additional flour, 1 to 2 tablespoons at a time, until the dough is no longer sticky and can be easily rolled into balls
- In a small dish, combine the sugar and the cinnamon.
- Using a cookie scoop or a tablespoon, shape the dough into balls, roll in the topping mixture and place on the cookie sheet at 3 inches apart.
- Transfer the baking sheet to the middle position of the oven and bake for 8 to 9 minutes. If you want to make larger cookies (2 tablespoon size) bake for 10 to 11 minutes. They will be puffy and appear to be underdone. Cool the cookies on the baking sheet for 10 minutes then transfer them to a wire rack to finish cooling.
Notes
- Cutting the butter into pieces will allow it to melt evenly.
- Be sure to cool the butter before adding the sugar.
- These cookies will be soft and fragile when the are first removed from the oven and should cool at least 5 minutes on the cookie sheet before transferring to a wire rack.
- The cookie dough can be shaped and rolled in cinnamon then placed on a plate and chilled or frozen. No thawing required but for an extra burst of cinnamon, roll in a second coating of cinnamon sugar before baking.
- If baking from frozen cookies, add an additional 1--2 minutes to the baking time.
Nutrition
Serving: 1cookie | Calories: 191kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 161mg | Potassium: 68mg | Fiber: 1g | Sugar: 15g | Vitamin A: 257IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 1mg
