Description
Delicious Brown Butter Snickerdoodle Cookies with a rich, nutty flavor and classic cinnamon sugar coating. These soft, chewy cookies are perfect for any occasion and feature browned butter for an enhanced depth of flavor.
Ingredients
Scale
Dry Ingredients
- 2 2/3 cups All-purpose flour
- 1 1/2 tsp Cream of tartar
- 1 TBSP Cornstarch
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
Wet Ingredients
- 1 cup Plus 2 TBSP Unsalted butter, browned
- 1 1/2 cups White granulated sugar
- 2 Large eggs, room temperature
- 2 tsp Pure vanilla extract
Cinnamon Sugar Coating
- 1/4 cup White granulated sugar
- 1 TBSP Ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350F and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Brown the Butter: In a large frying pan over medium heat, melt the butter while stirring continuously with a rubber spatula until it turns amber and the milk solids separate and brown. Immediately remove from heat and cool for 15 minutes until room temperature. If still warm, chill in the freezer for 10 minutes to avoid cookie spreading.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, cream of tartar, cornstarch, baking soda, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, mix the cooled browned butter with sugar until combined. Add the eggs and vanilla extract and stir until smooth and incorporated.
- Incorporate Dry Ingredients: Gradually fold the sifted dry ingredients into the wet mixture until fully combined, forming the cookie dough.
- Prepare Cinnamon Sugar: In a small bowl, mix the white granulated sugar and ground cinnamon together thoroughly.
- Scoop and Roll Dough Balls: Using a large 2-ounce cookie scoop, form dough balls. Roll each dough ball in the cinnamon sugar mixture and place six balls on each prepared cookie sheet.
- Bake Cookies: Bake one tray at a time in the preheated oven for 14 minutes, or until the edges are lightly golden brown.
- Cool Cookies: Let the cookies cool on the cookie sheet for 5 minutes before transferring them to wire racks to cool completely.
Notes
- Make sure to spoon and level flour or use a kitchen scale to avoid compacted flour which can dry out cookies and affect spreading.
- For high altitude baking, add an extra 2 TBSP of flour to help maintain texture.
- Remove dairy ingredients from the refrigerator 2 hours before baking to ensure proper mixing and texture.
- If you don’t want to brown the butter, substitute with 1 cup melted butter and follow the remaining instructions.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
