Brown Butter Snickerdoodles
A rich and irresistible twist on classic snickerdoodles featuring nutty brown butter, soft chewy centers, and a signature cinnamon-sugar coating. Perfect for cozy nights, holidays, or any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter
- 1 ½ cups (300g) granulated sugar
- ½ cup (100g) brown sugar
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 2 ¾ cups (350g) all-purpose flour
- 2 tsp cream of tartar
- ½ tsp baking soda
- ½ tsp salt
- 3 tbsp granulated sugar (for coating)
- 2 tsp ground cinnamon (for coating)
Instructions
- Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts, foams, then starts to brown and smell nutty (about 5-7 minutes). Once browned, immediately remove from heat and transfer to a heat-safe bowl to cool slightly.
- Mix sugars and butter: Add 1 ½ cups (300g) granulated sugar and ½ cup (100g) brown sugar to the warm butter. Stir until combined and sugars start to dissolve (about 2 minutes).
- Add egg and vanilla: Stir in 1 large egg (room temperature) and 1 tsp vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together 2 ¾ cups (350g) all-purpose flour, 2 tsp cream of tartar, ½ tsp baking soda, and ½ tsp salt.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Prepare cinnamon-sugar coating: Mix 3 tbsp granulated sugar with 2 tsp ground cinnamon in a small bowl.
- Shape and coat cookies: Scoop dough by rounded tablespoons (about 1.5 tbsp / 25g each). Roll each ball in the cinnamon-sugar mixture until fully coated. Place on parchment-lined baking sheets, spaced 2 inches apart.
- Bake: Preheat oven to 375°F (190°C). Bake cookies for 9-11 minutes or until edges are set and tops crackle but centers remain soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use a light-colored pan to brown butter to easily monitor color changes. Avoid burning the butter for best flavor. If dough is too sticky, chill for 15 minutes before rolling. Do not overmix dough to keep cookies tender. Baking time varies by oven; check at 9 minutes to avoid overbaking. Cooling on baking sheet before transferring helps maintain texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Fat: 7
- Carbohydrates: 20
- Protein: 2
Keywords: brown butter snickerdoodles, snickerdoodles recipe, cinnamon sugar cookies, easy cookies, homemade cookies, chewy cookies, fall baking