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–+ servings
Stack of brown butter snickerdoodle cookies.

Brown Butter Snickerdoodle Cookies

These incredible brown butter snickerdoodle cookies are rolled in cinnamon sugar and have a chewy center and a crispy exterior.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
chill time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 18 cookies
Calories 226 kcal

Ingredients
 
 

  • 1 cup Butter browned, unsalted
  • 1 ½ cups Granulated sugar
  • ½ teaspoon Kosher salt
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Cinnamon
  • 1 Egg
  • 1 Egg yolk
  • 2 ½ cups Flour
  • 1 teaspoon Cream of tartar
  • 1 teaspoon Baking soda

Instructions
 

  • Start by browning the butter. In a medium-sized saucepan add the butter and melt on medium heat swirling the saucepan constantly.
  • Once the butter has melted, the butter will start to sizzle up and a layer of foam will cover the entire pan.
  • Once you can't see the butter from the foam, remove it from the heat and transfer the brown butter to a large mixing bowl to cool to room temperature.
  • Into the bowl with the brown butter, add the sugar, cinnamon, vanilla extract, and salt. Mix it with a whisk until well combined.
  • Add the egg and egg yolk and mix until smooth and homogeneous.
  • Add the flour, baking soda, and cream of tartar and mix the dough with a rubber spatula until the dough forms and there are no lumps of flour visible. Do not overmix it.
  • Cover it with a plastic wrap and place it in the fridge for 30 minutes.
  • In a small mixing bowl, add the sugar and cinnamon and mix it until well combined.
  • Remove from the fridge and use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½-2 tablespoons at a time.
  • Use your clean hands to roll each cookie dough into a ball.
  • Roll each cookie dough ball into the cinnamon sugar mixture, making sure that the cookie dough is covered with a cinnamon sugar coating.
  • Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
  • Allow the cookies to cool for 5 minutes, and then transfer them to a wire rack to cool completely.

Notes

  • Use room temperature ingredients. You must use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
  • Don’t overmix the dough. Overmixing can lead to tough cookies. Mix just until all ingredients are combined to keep your cookies soft and chewy.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
  • Roll in cinnamon sugar generously. The cinnamon-sugar coating is what makes snickerdoodles unique. Roll each dough ball thoroughly to ensure an even coating on all sides.
  • Use a light-colored pan when browning the butter, that way you will be able to see the golden specks or the brown butter on the bottom of the pan.
  • When browning the butter, keep an eye on the pan at all times. The butter can burn very easily and quickly. So when you brown the butter, mix it constantly, and don’t walk away!
  • Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
  • Keep an eye on baking time. Snickerdoodles should be slightly underbaked when you take them out of the oven; they’ll continue to cook on the hot baking sheet as they cool down.
  • Use a cookie scoop to scoop out the cookies, that way you will have even-sized cookies, it ensures that your cookies bake evenly.
  • Chill your dough. After mixing your dough, refrigerate it for at least 30 minutes. Chilling helps solidify the fat in the dough, preventing the cookies from spreading too much during baking.
  • Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.

Nutrition

Calories: 226kcalCarbohydrates: 30gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 47mgSodium: 211mgPotassium: 54mgFiber: 0.5gSugar: 17gVitamin A: 343IUVitamin C: 0.002mgCalcium: 9mgIron: 1mg
Keyword Brown Butter Snickerdoodle Cookies, Brown Butter Snickerdoodles
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