Description
Soft and chewy brown butter snickerdoodle cookies with crisp edges and a rich nutty flavor, coated in classic cinnamon sugar.
Ingredients
Scale
- 1 cup unsalted butter, browned
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 cup granulated sugar for rolling
- 1 tablespoon ground cinnamon for rolling
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Brown the butter in a saucepan over medium heat until golden and fragrant. Let cool slightly.
- In a bowl, mix flour, cream of tartar, baking soda, salt, and cinnamon.
- In another bowl, whisk browned butter with 1 1/4 cups sugar until smooth. Add eggs and vanilla and mix well.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- In a small bowl, combine 1/4 cup sugar and 1 tablespoon cinnamon.
- Roll dough into balls and coat in cinnamon sugar.
- Bake for 10 to 12 minutes until edges are set and tops are crackled.
- Cool on the pan for 5 minutes before transferring to a rack.
Notes
- Do not burn the butter when browning.
- Chill dough for thicker cookies.
- Do not overbake for soft centers.
- Store in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: brown butter snickerdoodle cookies, snickerdoodles, cinnamon sugar cookies, chewy cookies, homemade cookies