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Brown Butter Snickerdoodle Cookies

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A delightful twist on classic snickerdoodles with a rich brown butter flavor and perfect texture.

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. Melt the butter in a saucepan over medium heat until light brown and fragrant, then remove from heat and cool slightly.
  3. In a mixing bowl, combine the brown butter, granulated sugar, and brown sugar, mixing until smooth.
  4. Add eggs one at a time, stirring well after each addition, and then stir in the vanilla extract.
  5. In another bowl, whisk together the flour, baking soda, cream of tartar, salt, and ground cinnamon.
  6. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  7. Roll the dough into small balls, about 1-2 inches in diameter.
  8. In a small bowl, mix the 1/4 cup sugar with 1 teaspoon of cinnamon; roll each dough ball in the mixture.
  9. Arrange the balls on a lined baking sheet, spacing them 2 inches apart.
  10. Bake for 10-12 minutes until the edges are lightly golden and the centers appear underbaked.
  11. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For thicker cookies, chill the dough for 30 minutes before baking. Experiment with spices for varied flavors.

Nutrition

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