Browned Butter Snickerdoodle Cookies
Browned Butter Snickerdoodle Cookies
Ingredients
For the Cookies
- 1/2 cup unsalted butter, browned and slightly cooled
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 egg, large
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- 1
Brown the butter: In a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown, and finally develops nutty brown bits at the bottom. This usually takes 5-7 minutes. Immediately pour the browned butter into a large mixing bowl, scraping all the browned bits into the bowl. Let it cool for about 5 minutes until it's warm but not hot.
⏱️ 10 min
- 2
Preheat oven and prepare baking sheet: While the butter cools, preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 375
- 3
Combine wet ingredients: To the slightly cooled browned butter, add the 1/2 cup granulated sugar and light brown sugar. Whisk vigorously until well combined and creamy, about 1 minute. Crack in the large egg and whisk again until fully incorporated and the mixture is light and fluffy.
⏱️ 3 min
- 4
Add dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until just combined and a cohesive cookie dough forms. Be careful not to overmix.
⏱️ 3 min
- 5
Prepare cinnamon sugar coating: In a small shallow bowl, combine the 1/4 cup granulated sugar and ground cinnamon. Stir well to mix.
⏱️ 1 min
- 6
Roll and coat cookies: Scoop out dough portions, about 1 1/2 tablespoons each, and roll them into smooth balls. Roll each dough ball generously in the cinnamon sugar mixture until fully coated. Place the coated dough balls about 2 inches apart on the prepared baking sheet.
⏱️ 5 min
- 7
Bake the cookies: Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look soft. The cookies will puff up and then crinkle as they cool.
⏱️ 12 min•🌡️ 375
- 8
Cool and serve: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Browned Butter Snickerdoodle Cookies
Ingredients
For the Cookies
- 1/2 cup unsalted butter, browned and slightly cooled
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 egg, large
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- 1
Brown the butter: In a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown, and finally develops nutty brown bits at the bottom. This usually takes 5-7 minutes. Immediately pour the browned butter into a large mixing bowl, scraping all the browned bits into the bowl. Let it cool for about 5 minutes until it's warm but not hot.
⏱️ 10 min - 2
Preheat oven and prepare baking sheet: While the butter cools, preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 375 - 3
Combine wet ingredients: To the slightly cooled browned butter, add the 1/2 cup granulated sugar and light brown sugar. Whisk vigorously until well combined and creamy, about 1 minute. Crack in the large egg and whisk again until fully incorporated and the mixture is light and fluffy.
⏱️ 3 min - 4
Add dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until just combined and a cohesive cookie dough forms. Be careful not to overmix.
⏱️ 3 min - 5
Prepare cinnamon sugar coating: In a small shallow bowl, combine the 1/4 cup granulated sugar and ground cinnamon. Stir well to mix.
⏱️ 1 min - 6
Roll and coat cookies: Scoop out dough portions, about 1 1/2 tablespoons each, and roll them into smooth balls. Roll each dough ball generously in the cinnamon sugar mixture until fully coated. Place the coated dough balls about 2 inches apart on the prepared baking sheet.
⏱️ 5 min - 7
Bake the cookies: Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look soft. The cookies will puff up and then crinkle as they cool.
⏱️ 12 min•🌡️ 375 - 8
Cool and serve: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
⏱️ 10 min