Brown Butter Snickerdoodles
These are soft, chewy snickerdoodles with a nutty flavor from browned butter. The dough requires a three-hour chill time, which is essential for the texture and to prevent the cookies from spreading too much while baking.
Ingredients
For the Cookie Dough
- 123g unsalted butter 9 Tbsp
- 67g dark brown sugar 1/3 cup, packed
- 67g granulated sugar 1/3 cup
- 2 tsp vanilla extract
- 1 large egg room temperature
- 167g all-purpose flour 1 1/3 cups
- 3/4 tsp baking soda
- 3/4 tsp cream of tartar
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 3g cornstarch 1 1/2 tsp
For the Cinnamon Sugar Coating
- 44g granulated sugar 3 Tbsp + 1 tsp
- 2 tsp ground cinnamon
Instructions
- Brown butter in saucepan over medium heat until golden specks form and nutty aroma develops. Transfer to bowl, refrigerate 10 minutes.
- Whisk together flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch in separate bowl.
- Mix cooled brown butter with sugars and vanilla. Whisk in egg until well combined.
- Fold dry ingredients into wet ingredients until just combined.
- Cover and refrigerate dough for 3 hours.
- Preheat oven to 350F. Line baking sheet with parchment.
- Mix granulated sugar and cinnamon for coating.
- Roll chilled dough into 2 tablespoon balls, coat in cinnamon sugar mixture.
- Place cookies 2-3 inches apart on baking sheet.
- Bake 8-10 minutes until edges set but centers still puffy.
- Cool on baking sheet 10 minutes before transferring to wire rack.
Notes
Chilling dough is essential for proper texture. Centers should look slightly underbaked when removed from oven.
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