Brown Butter Snickerdoodles
Soft-baked snickerdoodle cookies made with nutty brown butter are exactly what you should be baking this fall. I promise you'll love these brown butter snickerdoodles!
Ingredients
- 1 cup (226 grams) butter
- ½ cup (100 grams) granulated sugar
- ½ cup (105 grams) packed light or dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 ¾ cups (330 grams) all-purpose flour
- 2 teaspoons cream of tartar
- ½ teaspoons baking soda
- ½ teaspoon salt
Cinnamon-Sugar Mixture
- ½ cup (100 grams) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- 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 burn. 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.1 cup (226 grams) butter
- Preheat 350° F. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter, 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.½ cup (100 grams) granulated sugar, ½ cup (105 grams) packed light or dark brown sugar, 2 large eggs, 1 teaspoon vanilla
- In another bowl, combine the flour, cream of tartar, baking soda, and salt. Add to the mixer and mix until combined. 2 ¾ cups (330 grams) all-purpose flour, 2 teaspoons cream of tartar, ½ teaspoons baking soda, ½ teaspoon salt
- Combine sugar with the ground cinnamon to make cinnamon-sugar mixture. Portion the dough into rounded tablespoons for small cookies, or use a large 3 Tbsp cookie scoop for larger cookies. Roll dough balls in the cinnamon sugar. ½ cup (100 grams) granulated sugar, 2 teaspoons ground cinnamon
- Place on the prepared sheet pan. Bake for 7-9 minutes for small cookies, 10-11 minutes for larger 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.
Video
Calories: 160kcal, Carbohydrates: 20g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 79mg, Potassium: 70mg, Fiber: 1g, Sugar: 9g, Vitamin A: 256IU, Calcium: 10mg, Iron: 1mg
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