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Brown Butter Snickerdoodle Cookies
Yield: 18 cookies
These brown butter snickerdoodle cookies are soft, chewy, and full of warm cinnamon flavor. The brown butter adds a rich, nutty depth that makes them extra special, while the classic cinnamon-sugar coating keeps every bite perfectly sweet. A simple, nostalgic cookie with an irresistible upgrade.
Ingredients
Snickerdoodle Cookie Dough
- 18 tbsp (252 g) unsalted butter (1 cup + 2 tbsp)
- 1 ½ cups (300 g) granulated sugar
- 2 (2) large eggs (room temperature)
- 2 tsp (2 tsp) vanilla extract
- 2 ¾ cup (350 g) all-purpose flour
- 2 tsp (2 tsp) cream of tartar
- ½ tsp (0.5 tsp) baking soda
- ½ tsp (0.5 tsp) salt
Additional Ingredients
- ¼ cup (50 g) granulated sugar
- 1 tsp (1 tsp) ground cinnamon
Instructions
- First, make the brown butter. Add the unsalted butter to a medium saucepan and place over medium-low heat. Cook, stirring frequently, until the butter is melted. Continue to cook the butter, stirring regularly, until the butter starts to foam. At this point, the milk solids in the butter will start to turn a golden brown color. Stir the butter constantly so the milk solids do not burn. Once your achieve a golden brown color (which will happen quickly), remove the saucepan from the heat and pour the brown butter into a heat-safe bowl immediately. All the brown butter to cool to room temperature and then chill in the refrigerator, stirring occasionally, until the brown butter becomes the thickness of peanut butter.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream together the room temperature brown butter and granulated sugar until well combined and smooth. Add in the eggs and vanilla extract and mix until well combined. Add the all-purpose flour, cream of tartar, baking soda, and salt. Mix on low speed until the cookie dough forms.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place the cookie dough balls on a parchment-lined baking sheet pan. Chill the cookie dough in the refrigerator for 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In a small mixing bowl, combine the additional granulated sugar and cinnamon. Roll the chilled cookie dough balls in the cinnamon sugar and place on the prepared baking sheet pans, allowing room for spreading.
- Bake the cookies for about 12 to 14 minutes until the cookies are golden-brown on the edges and slightly underbaked in the center. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
Storing & Serving
Baking Tools & Supplies (affiliate links): Baking sheet pan | Silicone baking mats or parchment paper | Large cookie scoop | Cooling rack | Stand mixer or electric hand mixer
Recipe Tips: Scroll up the blog post to see expert cookie baking tips and frequently asked questions to make the most out of this recipe.
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.
Nutrition
Serving: 1cookie | Calories: 254kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 104mg | Potassium: 87mg | Fiber: 1g | Sugar: 20g | Vitamin A: 377IU | Vitamin C: 0.004mg | Calcium: 10mg | Iron: 1mg
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