Irresistible Brown Butter Snickerdoodles
Soft, buttery cookies with a rich, nutty brown butter flavor and a cinnamon sugar coating that delivers a perfect chewy center and slightly crisp edge.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (227g) unsalted butter, browned
- 1 ½ cups (300g) granulated sugar
- ¼ cup (50g) brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¾ cups (345g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons ground cinnamon
- ½ cup (100g) granulated sugar (for rolling)
Instructions
- Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) of unsalted butter. Stir frequently as it foams and then starts to turn golden brown with a nutty aroma. Once browned bits form and the aroma is toasty, remove from heat and transfer to a heatproof bowl to cool for 10 minutes.
- Mix sugars and eggs: In a large bowl, combine 1 ½ cups granulated sugar and ¼ cup brown sugar. Add the slightly cooled brown butter and stir well. Beat in 2 large eggs and 2 teaspoons vanilla extract until smooth and glossy.
- Combine dry ingredients: In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt until well mixed.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring with a spatula or mixing on low speed until just combined. Do not overmix.
- Prepare cinnamon sugar coating: In a small bowl, combine 3 tablespoons cinnamon with ½ cup granulated sugar.
- Shape and roll: Scoop dough into 1 ½ tablespoon (about 25g) portions and roll into balls. Roll each ball generously in the cinnamon sugar mixture to coat.
- Bake the cookies: Place dough balls on parchment-lined baking sheets, spaced about 2 inches apart. Bake in a preheated 350°F (175°C) oven for 10-12 minutes until edges are set but centers remain soft.
- Cool properly: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Watch the butter closely when browning to avoid burning. If dough is too sticky to roll, chill for 15 minutes. Use room temperature eggs for better mixing. Do not overmix after adding flour to keep cookies soft. Optionally sprinkle flaky sea salt on top before baking for flavor contrast. Dough can be refrigerated up to 48 hours before baking. For gluten-free, substitute flour with a 1:1 gluten-free blend and chill dough longer. Vegan option: use plant-based butter and flaxseed meal as egg substitute.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Fat: 7
- Carbohydrates: 20
- Protein: 1.5
Keywords: brown butter snickerdoodles, soft cookies, cinnamon sugar cookies, homemade cookies, easy cookie recipe, chewy snickerdoodles