Brown Butter Snickerdoodle Cookies
These brown butter snickerdoodles are soft, chewy, and packed with warm cinnamon flavor. Browning the butter adds a rich caramel-like depth that makes these cookies taste extra cozy and bakery-style.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
Ingredients
- 1 cup unsalted butter
- 1 1/4 cups light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
Instructions
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Brown the butter in a saucepan over medium heat for 5 to 7 minutes until golden brown and nutty-smelling.
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Transfer to a bowl and cool for 15 to 20 minutes.
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Whisk together flour, baking soda, cream of tartar, cinnamon, and salt.
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Mix sugars into the browned butter, then whisk in eggs and vanilla.
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Stir in dry ingredients until just combined.
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Chill dough for at least 1 hour.
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Preheat oven to 350°F and line baking sheets with parchment paper.
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Mix rolling sugar and cinnamon in a small bowl.
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Scoop dough into 2-tablespoon balls and roll in cinnamon sugar.
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Bake for 10 to 12 minutes, until edges are set and centers are slightly soft.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack.