Description
These Brown Butter Snickerdoodle Cookies are a delightful twist on the classic recipe, featuring rich, nutty browned butter for extra depth of flavor and a perfect cinnamon sugar coating. Soft, chewy, and slightly crispy on the edges, these large cookies are a perfect treat for any occasion.
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 350°F and line two cookie sheets with parchment paper to prevent sticking.
- Brown Butter: In a large frying pan over medium heat, melt the butter. Stir continuously with a rubber spatula until the butter turns amber in color and milk solids separate and brown on the bottom. Immediately remove from heat and let cool for 15 minutes until room temperature. If still warm, place in freezer for 10 minutes to cool rapidly.
- Mix Dry Ingredients: In a medium-sized 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 browned butter and sugar until combined. Add vanilla extract and eggs, stirring until fully incorporated.
- Fold Dry Ingredients: Gradually fold the sifted dry ingredients into the wet mixture until just combined, forming the cookie dough.
- Prepare Cinnamon Sugar: In a small bowl, mix together white sugar and ground cinnamon for coating the cookie dough balls.
- Form Cookies: Using a 2 oz cookie scoop, scoop large dough balls. Roll each ball in the cinnamon sugar mixture. Place 6 balls per cookie sheet to ensure enough spacing for spreading.
- Bake Cookies: Bake one tray at a time for 14 minutes or until the edges are slightly golden brown. Remove from oven and leave cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use spooned and leveled flour or a kitchen scale to avoid compacted flour that can dry out cookies and prevent proper spreading.
- For high-altitude baking, add an extra 2 TBSP of flour for best results.
- Allow dairy ingredients to come to room temperature about 2 hours before baking for optimal texture.
- If you prefer not to brown the butter, simply use 1 cup of melted butter and follow remaining instructions as is.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
