Browned butter enhances snickerdoodles. Brown butter snickerdoodles are soft and chewy with a complex flavor that will make you want more!
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INGREDIENTS
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SERVINGS: 46 COOKIESSNICKERDOODLE COOKIE DOUGH– 1 cup unsalted butter sliced into tablespoon sized pieces (230 grams, or 2 sticks)– ⅔ cup packed light brown sugar (135 grams)– ½ cup granulated sugar (100 grams)– 2 large eggs at room temperature– 1 ½ teaspoons pure vanilla extract– 2 ¾ cups all-purpose flour spooned & leveled (345 grams)– 2 teaspoons cream of tartar– 1 teaspoon baking soda– ½ teaspoon ground cinnamon– ½ teaspoon saltCINNAMON SUGAR COATING– ¼ cup granulated sugar (50 grams)– 2 teaspoons ground cinnamon
INSTRUCTIONS
Step 1
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To brown the butter: Add sliced butter to a light-colored skillet or saucepan. Butter should melt completely in the saucepan over medium heat. After melting butter, stir or swirl for 5–10 minutes to brown.
Step 2
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When milk solids brown on the pan, butter smells nutty. Transfer butter to a heatproof dish. Refrigerate cooled butter for 2–3 hours until solid.
Step 3
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To make the cookie dough: Preheat oven to 375°F (190°C). Set aside three large parchment or silicone-matted baking sheets.
Step 4
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Beat the cold browned butter in a stand mixer with the paddle attachment or in a large bowl with an electric mixer until smooth, then add the brown sugar and granulated sugar for 1–2 minutes.
Step 5
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Scrape bowl sides as needed to mix eggs and vanilla extract. In a separate bowl, mix flour, cream of tartar, baking soda, ground cinnamon, and salt.
Step 6
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Mix wet and dry ingredients just until combined.Use a cookie scoop or measuring tablespoon to scoop 1 tablespoon of cookie dough onto baking sheets. You should get 45–46 cookies.
Step 7
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To make the cinnamon sugar coating: Mix ¼ cup sugar and 2 tsp ground cinnamon in a small bowl. Place cookie dough balls on baking sheets with space between them after rolling them into smooth balls and coating them in cinnamon sugar.
Step 8
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Bake 8–10 minutes to set cookie tops. After 5–10 minutes on the baking sheets, transfer the cookies to a wire rack to finish cooling.