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Creamy Brown Butter Snickerdoodles

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These creamy brown butter snickerdoodles combine the warm, nutty aroma of browned butter with a cozy cinnamon sugar coating, resulting in cookies with crisp edges and soft, creamy centers.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Cinnamon sugar coating:
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) of unsalted butter. Stir frequently as it melts, then watch closely as it foams and changes to a golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let it cool for 10-15 minutes until warm but not hot.
  2. Mix the sugars: In a large bowl, combine 1 cup (200g) granulated sugar and 1/2 cup (100g) packed brown sugar. Pour in the browned butter and stir until smooth and combined.
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then add 2 teaspoons vanilla extract. Mix well until the mixture is creamy and slightly fluffy (about 2-3 minutes).
  4. Combine dry ingredients: In a separate bowl, whisk together 2 3/4 cups (345g) all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the cookies tender.
  6. Prepare cinnamon sugar coating: In a small bowl, mix 1/4 cup (50g) granulated sugar with 2 tablespoons ground cinnamon.
  7. Shape the dough: Scoop dough by rounded tablespoons and roll each ball in the cinnamon sugar mixture until coated evenly.
  8. Arrange on baking sheets: Place the coated dough balls about 2 inches apart on parchment-lined or silicone mat baking sheets.
  9. Bake: Preheat oven to 350°F (175°C). Bake for 10-12 minutes, until edges are set and just starting to brown but centers still look soft. The cookies will firm up as they cool.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

If the dough feels too soft to roll, chill it for 15-20 minutes. Do not skip cooling the browned butter to avoid cooking the eggs prematurely. Roll dough balls in cinnamon sugar when dough is slightly tacky but not overly wet. Watch baking time closely to maintain creamy centers. Rotate baking sheets halfway through baking for even cooking. Dough can be chilled up to 48 hours before baking to improve flavor and texture.

Nutrition

Keywords: snickerdoodles, brown butter, cinnamon sugar, cookies, easy dessert, homemade treats, creamy cookies

Find it online: https://yumnode.com/creamy-brown-butter-snickerdoodles-recipe-easy-homemade-cinnamon-sugar-treats/