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Brown Butter Snickerdoodle Cookies

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Delightful twist on classic snickerdoodle cookies featuring rich brown butter and warm cinnamon sugar.

Ingredients

Scale
  • 1 cup unsalted butter
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup sugar (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a saucepan, melt the butter over medium heat until it turns light brown and develops a nutty aroma. Remove from heat and let it cool slightly.
  3. In a mixing bowl, combine the brown butter, granulated sugar, and brown sugar, mixing until well incorporated.
  4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. In another bowl, whisk together the flour, baking soda, cream of tartar, salt, and ground cinnamon. Gradually mix the dry ingredients into the wet mixture until combined.
  6. Roll the dough into small balls and coat them in a mixture of granulated sugar and cinnamon.
  7. Place cookie dough balls on a baking sheet lined with parchment paper, spacing them 2 inches apart.
  8. Bake for 10-12 minutes until edges are lightly golden and centers are slightly underbaked.
  9. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For a softer texture, do not over-bake. You can add chocolate chips or experiment with different extracts for added flavor.

Nutrition

Find it online: https://maymentora.com/brown-butter-snickerdoodle-cookies/