Dessertscakemehometonight
Brown Butter Snickerdoodle 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.
👥 18 Servings⏱️ Prep & Cook: 29 min⏳ Prep: 15 min🔥 Cook: 14 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- pan
- baking sheet
- oven
- mixing bowl
📝 Preparation Steps
1
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.
unsalted butter (1 cup + 2 tbsp)18 tbsp
2
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.
large eggs (room temperature)2vanilla extract2 tspcream of tartar2 tsp
3
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.
4
Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
5
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.
ground cinnamon1 tsp
6
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.
Nutrition Facts
calories
254 kcal
fat Content
12 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
20 g
sodium Content
104 mg
protein Content
3 g
trans Fat Content
0.5 g
cholesterol Content
48 mg
carbohydrate Content
34 g
saturated Fat Content
7 g
unsaturated Fat Content
4 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...