Soft-baked snickerdoodles made with nutty brown butter are exactly what you should be baking this fall.
Brown butter makes my world go round, and I’m only slightly exaggerating. You may have noticed I have a bit of a problem with adding it to all of my cookies— first my favorite chocolate chip cookies, then this simply amazing shortbread, and a kick-a skillet cookie with butterscotch sauce.And now, snickerdoodles!
And I’m not even the least bit sorry. Brown butter adds a depth of the flavor and turns a simple cookie into something more.
I had a hunch my go-to snickerdoodle recipe would be even better with brown butter, and I was right. These cookies are soft and tender, with a slightly crunchy cinnamon exterior.
They have fall written all over them. Even if you’re in the middle of a late-summer heat wave— like we are here in Utah— you should probably light a pumpkin spice scented candle, turn on your oven, and bake these snickerdoodles anyway.
baking tip:How to brown butter
1. Place a heavy-bottomed saucepan over medium low heat.
2. Add cubed butter to the pan and let it melt (cubing the butter first allows it to melt more evenly).
3. Once the butter is melted, it will start to foam. Stir frequently with a rubber spatula, scraping the bottom of the pan.
4. Continue to cook butter until you see brown specs in the butter and it has a nutty aroma.
5. Remove from heat immediately. Do not let it burn.
6. Use the browned butter right away or put in the fridge for later use.
Brown Butter Snickerdoodles
- 1 cup unsalted butter (226 grams)
- 1 cup granulated sugar , divided (200 grams)
- ½ cup packed light or dark brown sugar (105 grams)
- 2 large eggs
- 1 teaspoon vanilla
- 2 ¾ cups all-purpose flour (330 grams)
- 2 teaspoons cream of tartar
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- Preheat 350° F. Line a sheet pan with parchment paper.
- Melt butter in a small saucepan over medium low heat. Continue to cook, stirring occasionally, until butter turns deep brown. Watch it close to make sure it doesn't brown. Remove from heat, transfer to a bowl, and chill in the fridge until solid. When ready to make the cookies, remove butter from fridge and let it come to room temperature for 20-30 minutes.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter, ½ cup granulated sugar, and brown sugar on medium high speed until light and creamy. Add the eggs, one at a time, mixing after each. Then add the vanilla.
- In another bowl, combine the flour, cream of tartar, baking soda, and salt. Add to the mixer and mix until combined.
- Combine the remaining ½ cup sugar with the ground cinnamon. Portion the dough into rounded tablespoons and roll in the cinnamon sugar. Place on the prepared sheet pan. Bake for 8-9 minutes for soft-baked cookies, 10-11 minutes for crispier cookies. Let cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- Store tightly in an airtight container at room temperature for up to 3 days.