Description
These Chewy Brown Butter Snickerdoodle Cookies offer a delightful twist on the classic snickerdoodle by incorporating rich, nutty brown butter for extra depth of flavor. Coated in a fragrant cinnamon-sugar mixture and baked to soft, chewy perfection, these cookies are perfect for a cozy dessert or snack.
Ingredients
Scale
Brown Butter Cookie Dough
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Cinnamon-Sugar Coating
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Brown the Butter: Place the butter in a medium saucepan over medium heat. Stir occasionally as it melts. Continue cooking until the butter turns golden brown and emits a nutty aroma, being careful not to burn it. Remove from heat and allow to cool.
- Mix Sugars and Browned Butter: In a large mixing bowl, combine granulated sugar, light brown sugar, and the cooled brown butter. Stir until the mixture is smooth and well blended.
- Add Eggs and Vanilla: Add eggs one at a time to the sugar and butter mixture, beating well after each addition. Mix in the vanilla extract thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, and ground cinnamon.
- Make the Dough: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour or until firm.
- Preheat Oven and Prepare Baking Sheet: Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix granulated sugar and ground cinnamon for the coating.
- Form Dough Balls and Coat: Scoop tablespoon-sized portions of dough and roll into balls. Then roll each ball thoroughly in the cinnamon-sugar coating.
- Arrange on Baking Sheet: Place coated dough balls spaced about 2 inches apart on the prepared baking sheet.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden while the centers remain soft.
- Cool: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overbake; cookies should be soft and slightly undercooked in the center for the best chewy texture.
- Chilling the dough helps the cookies maintain shape and enhances flavor development.
- If butter browning is new to you, watch it carefully as it can go from brown to burnt quickly.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
