Brown Butter Snickerdoodles: The Best Cozy Cookie Treat
Indulge in the warm, cozy flavors of Brown Butter Snickerdoodles, a delightful twist on a classic cookie.
Equipment
- medium saucepan
- large mixing bowl
- Whisk
- measuring cups
- measuring spoons
- parchment paper
- baking sheet
- wire rack
Ingredients
For the Cookie Dough
- 1 cup Unsalted Butter Can substitute coconut oil for dairy-free version.
- 1.5 cups Granulated Sugar Sweetens cookies.
- 0.5 cup Brown Sugar Enhances moisture and flavor.
- 2 large Eggs Binds ingredients together.
- 3.25 cups All-Purpose Flour Can use gluten-free flour for variation.
- 2 teaspoons Cream of Tartar Stabilizes cookie dough.
- 1 teaspoon Baking Soda Provides rise for cookies.
- 0.5 teaspoon Salt Elevates flavor.
For the Cinnamon Sugar Coating
- 3 tablespoons Granulated Sugar For rolling cookies.
- 1 tablespoon Ground Cinnamon Infuses cookies with classic flavor.
Instructions
How to Make Brown Butter Snickerdoodles
- Preheat your oven to 350°F (175°C).
- Melt the unsalted butter in a medium saucepan over medium heat until golden brown and nutty, about 5-7 minutes.
- In a large bowl, beat together the browned butter, granulated sugar, and brown sugar until creamy.
- Incorporate the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a small bowl, mix granulated sugar with cinnamon for the coating.
- Form dough into 1-inch balls and roll in cinnamon sugar. Place on parchment-lined baking sheet.
- Bake for 10-12 minutes until edges are golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill the dough for 30 minutes for best results. Consider adding chocolate chips or nuts for variation.