Browned Butter Snickerdoodle Cookies
The perfect snickerdoodle cookies: crispy edges, soft centers, and a nutty undertone. The depth of flavor from the browned butter adds a gourmet touch, making these cookies great for any occasion—from casual afternoon snacks to festive holiday cookie exchanges. No electic mixer required! On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: My recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/browned-butter-snickerdoodle-cookies/
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Ingredients
- 113g (½ cup) unsalted butter
- 188g (1½ cup) all-purpose flour
- 1 tsp cream of tartar
- ½ tsp fine salt
- ¼ tsp baking soda
- 55g (¼ cup) light brown sugar
- 100g (½ cup) granulated white sugar
- 50g egg (weight is without shell) (about 1 large egg)
- ½ tsp pure vanilla extract
For the Cinnamon-Sugar Coating
- 2 tsps cinnamon
- 50g (¼ cup) granulated white sugar
Instructions
- MAKE THE BROWNED BUTTER. In a medium pot over medium heat, melt butter. Reduce heat to medium-low and continue to cook, watching closely and stirring occasionally, until butter simmers, gets foamy and starts to turn golden. Remove from heat once butter is deeply golden with brown flecks at the bottom. The whole process should take around 5-7 minutes. Pour browned butter into a large heatproof bowl and let cool for about 10 minutes.113g (½ cup) unsalted butter
- MAKE THE COOKIE DOUGH. In a medium bowl, whisk flour, cream of tartar, salt, and baking soda.188g (1½ cup) all-purpose flour, 1 tsp cream of tartar, ½ tsp fine salt, ¼ tsp baking soda
- In the bowl with browned butter, whisk in the brown sugar and white sugar until combined. Add eggs and vanilla, then whisk until creamy.55g (¼ cup) light brown sugar, 100g (½ cup) granulated white sugar
- Add the flour mixture and stir with a rubber spatula until just combined. Do not overmix. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour or up to 2 days.
- PREHEAT THE OVEN. At least 20 minutes before you want to start baking the cookies, preheat your oven to
350 °F. Set an oven rack at the middle level.Line 1-2 baking sheets with parchment paper. - SHAPE AND ROLL. In a small bowl, combine cinnamon and sugar. Using your hands, roll the dough into a ball that weighs 45g each. You can also use a medium cookie scoop (about 2 tbsp). Roll balls in the cinnamon sugar until well coated. Arrange on the prepared sheets, spacing about 2 inches apart.***If the dough is too hard to scoop, let it come to room temperature before rolling and baking the cookies.2 tsps cinnamon, 50g (¼ cup) granulated white sugar
- BAKE cookies until the edges are set and the tops start to crinkle, about 12 minutes. Let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Storing. Store cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help keep the cookies soft. If you want to store them for longer, place the cookies in a freezer-safe bag or container and freeze for up to 3 months. Make sure to separate layers with parchment paper to prevent sticking.
Reheating. For the best results, reheat the cookies in a preheated oven at 300°F (150°C) for about 5 minutes. This will help them regain their crisp edges and soft centers. If you’re short on time, you can also reheat cookies in the microwave. Place a cookie on a microwave-safe plate and heat for 10-15 seconds. This method will make the cookies soft and chewy.
Cream of Tartar. While some recipes suggest substitutes like lemon juice or vinegar, I recommend sticking with cream of tartar for authentic snickerdoodles. These substitutes might alter the flavor and texture slightly, leaving you with cookies that don’t quite capture that classic snickerdoodle texture.
Servings: 11 cookies
