Brown Butter Snickerdoodles
Soft-baked snickerdoodles with a boost of brown butter flavor. Perfect for fall!
- 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.
Calories: 176kcal, Carbohydrates: 24g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 34mg, Sodium: 125mg, Potassium: 70mg, Fiber: 1g, Sugar: 13g, Vitamin A: 256IU, Calcium: 12mg, Iron: 1mg