Description

These chewy brown butter snickerdoodle cookies feature a crisp edge, a soft gooey center, and a complex nutty flavor from browned butter, rolled in a tangy cinnamon-sugar coating.

Ingredients

Scale

1 cup (226g) unsalted butter
2 ¼ cups (280g) all-purpose flour
1 cup (200g) granulated sugar
½ cup (100g) packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
½ cup (100g) extra granulated sugar

Instructions

Melt butter in a medium saucepan over medium heat, stirring constantly until it foams, turns golden amber with brown specks, and smells nutty (5-7 minutes). Pour into a heat-safe bowl and cool until just warm.
In a stand mixer or bowl, combine cooled brown butter, granulated sugar, and brown sugar. Beat on medium-high speed for 3-4 minutes until light and fluffy. Scrape down sides.
Add eggs one at a time, beating well after each. Mix in vanilla extract.
In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
Gradually add dry ingredients to wet mixture on low speed, mixing just until combined. Do not overmix.
Cover dough and refrigerate for at least 30 minutes (or up to 48 hours) to chill.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix cinnamon and extra granulated sugar in a shallow bowl. Scoop tablespoon-sized dough portions, roll into balls, and coat in cinnamon-sugar mixture.
Place dough balls on baking sheets, spacing at least 2 inches apart.
Bake for 10-12 minutes until edges are set but centers remain soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure brown butter is cooled to room temperature before mixing to prevent greasy cookies. Chilling the dough is crucial for texture and preventing excessive spreading. Measure flour by spooning it into the cup and leveling off, rather than scooping directly from the bag.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15
Sodium: 200
Fat: 9
Saturated Fat: 5
Carbohydrates: 24
Fiber: 0.5
Protein: 2

Keywords: brown butter, snickerdoodle, chewy cookies, cinnamon sugar, baking, dessert, cookies