Brown Butter Snickerdoodles
Nutty brown butter combines with sweet cinnamon sugar in these chewy brown butter snickerdoodles for a slightly more grown-up version of the classic cookie.
Servings 36 cookies
Ingredients
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon fine sea salt
For the Cinnamon Sugar:
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Brown the butter: Melt the butter in a heavy-bottomed saucepan or skillet over medium heat, stirring frequently. Once melted, allow the butter to continue cooking over medium heat, stirring frequently. As it cooks, the butter will begin to foam and then subside. Brown specks will begin to form at the bottom of the pan and the butter will take on a nutty aroma. As soon as the butter reaches your desired color, immediately remove it from the heat and pour it into a bowl.
- Place the bowl in the refrigerator for 30-45 minutes until solid but still soft enough to cream with the sugar.
- Preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the browned butter and sugar until well blended and mix in the eggs.
- Whisk together the flour, baking soda, cream of tartar and salt.
- Gradually add dry mixture to the creamed mixture and mix until thoroughly combined.
- In a separate bowl, mix together the 1/2 cup of sugar and 2 teaspoons of cinnamon.
- Form into 1.5-tablespoon balls (I used my medium cookie scoop) and roll in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheets about 2 inches apart.
- Bake for 12-14 minutes, or until lightly golden but still soft.
Notes
Store in an airtight container for up to 4 days.