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Chewy Brown Butter Snickerdoodles

A stack of freshly baked brown butter snickerdoodles coated in cinnamon sugar, resting on a white plate.
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Make classic snickerdoodles better by browning the butter first. This simple step adds a deep, nutty flavor, resulting in soft, chewy cookies with crisp edges, coated in cinnamon sugar.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons ground cinnamon

Instructions

  1. Brown the butter: Place the butter in a light-colored saucepan over medium heat. Melt the butter completely, then continue cooking. The butter will foam, then subside. Watch closely as brown bits form at the bottom and the butter smells nutty. Remove from heat immediately when the milk solids turn deep golden brown. Pour the browned butter (including the browned bits) into a heatproof bowl. Let it cool at room temperature for about 30 minutes until it is mostly solid but still soft, like peanut butter.
  2. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set this dry mixture aside.
  4. In a large bowl, combine the cooled, softened brown butter with 1 cup of the granulated sugar. Beat with an electric mixer until light and fluffy, about 2 minutes.
  5. Beat in the egg and vanilla extract until just combined.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix the dough.
  7. In a small, shallow bowl, mix the remaining 1/2 cup of granulated sugar with the ground cinnamon. This is your cinnamon sugar coating.
  8. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the cinnamon sugar mixture until completely coated.
  9. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  10. Bake for 9 to 11 minutes. The edges should look set, but the centers should still look slightly soft. Do not overbake these gourmet snickerdoodles.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them achieve the perfect soft and chewy texture.

Notes

  • To achieve the best brown butter flavor, use a light-colored saucepan so you can clearly see the color change of the milk solids.
  • If your dough feels too soft after mixing, chill it for 15 minutes before rolling. This helps prevent excessive spreading.
  • For bakery style snickerdoodles, gently press down on the tops of the dough balls with the bottom of a glass just before baking.

Nutrition

Find it online: https://tastethisplate.com/brown-butter-snickerdoodles-recipe/