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Savory Brown Butter Snickerdoodles with Sea Salt

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These snickerdoodles combine the classic cinnamon-sugar coating with rich brown butter and a sprinkle of flaky sea salt for a comforting cookie with a grown-up twist.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) brown sugar
  • 2 large eggs, room temperature
  • 2 3/4 cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 2 tablespoons ground cinnamon
  • 1/4 cup (50g) granulated sugar (for cinnamon-sugar coating)
  • About 1/2 teaspoon flaky sea salt (Maldon flakes recommended)
  • 1 teaspoon vanilla extract

Instructions

  1. Brown the butter (about 5-7 minutes): Place 1 cup (227g) unsalted butter in a heavy saucepan over medium heat. Stir frequently as the butter melts and begins to foam. Watch closely until it turns golden-brown and smells nutty. Immediately transfer to a heatproof bowl to cool slightly.
  2. Mix sugars and eggs (5 minutes): In a large mixing bowl, whisk together 1 cup granulated sugar and 1/2 cup brown sugar. Add 2 large eggs and 1 teaspoon vanilla extract. Beat until smooth and pale.
  3. Combine browned butter with wet ingredients (2 minutes): Slowly pour the warm (not hot) brown butter into the sugar and egg mixture, stirring continuously.
  4. Prepare dry ingredients (2 minutes): In a separate bowl, sift together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon cream of tartar.
  5. Make the dough (3-4 minutes): Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing.
  6. Prepare cinnamon-sugar coating: Mix 2 tablespoons ground cinnamon with 1/4 cup granulated sugar in a small bowl.
  7. Form and coat dough balls (10 minutes): Roll dough into 1 1/2-inch balls using a tablespoon or cookie scoop. Roll each ball in the cinnamon-sugar mixture until fully coated.
  8. Arrange on baking sheets: Place coated dough balls about 2 inches apart on parchment-lined baking sheets. Sprinkle each cookie lightly with flaky sea salt (about 1/8 teaspoon per cookie).
  9. Bake (10-12 minutes): Preheat oven to 350°F (175°C). Bake cookies until edges are set and just beginning to brown but centers remain soft.
  10. Cool and enjoy (15 minutes): Transfer cookies to a cooling rack. Let rest for at least 15 minutes before eating.

Notes

Brown the butter carefully to avoid burning; remove from heat as soon as it turns golden and smells nutty. Chill dough for 30 minutes if cookies spread too much. For softer cookies, remove from oven when edges set; bake longer for crunchier texture. Sprinkle sea salt lightly to balance sweetness.

Nutrition

Keywords: snickerdoodles, brown butter cookies, sea salt cookies, cinnamon sugar cookies, savory cookies, easy cookie recipe, homemade cookies

Find it online: https://yumnode.com/savory-brown-butter-snickerdoodles-with-sea-salt-easy-homemade-recipe/