Get ready to elevate your cookie game with these amazing Brown Butter Snickerdoodles! We’re taking the classic cinnamon-sugar favorite and adding a nutty, rich brown butter twist that makes them unbelievably soft, chewy, and full of flavor. These cookies are easy to make and guaranteed to be a new favorite.
Key Ingredients & Substitutions:
- Unsalted Butter: Essential for browning! If using salted butter, reduce the added salt in the recipe by half.
- All-Purpose Flour: Don’t substitute with other flours for this recipe.
- Granulated Sugar & Cinnamon: For the classic snickerdoodle coating.
- Cream of Tartar: This is key for the classic snickerdoodle tang and chew. Do not substitute.
- Eggs: Room temperature eggs mix better with the butter and sugar.
Ingredients:
For the Cookies:
* 1 cup (2 sticks) unsalted butter
* 1 ½ cups granulated sugar
* 2 large eggs, at room temperature
* 2 teaspoons vanilla extract
* 2 ¾ cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* ¼ teaspoon salt
For the Cinnamon Sugar Coating:
* ¼ cup granulated sugar
* 2 tablespoons ground cinnamon
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes (includes chilling)
- Prep Time: 20 minutes
- Bake Time: 10-12 minutes per batch
- Yields: About 24 cookies
- Tools Needed: Large mixing bowl, stand mixer (or hand mixer), baking sheets, parchment paper, small saucepan.
Step-by-Step Instructions:
1. Brown the Butter:
Melt the butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, until the butter turns amber, smells nutty, and brown bits form at the bottom. Immediately pour into a heat-safe bowl to stop cooking and let it cool for 10-15 minutes.
2. Cream Wet Ingredients:
In a large bowl, combine the cooled brown butter and 1 ½ cups granulated sugar. Beat with an electric mixer until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then add the vanilla extract until fully combined.
3. Combine Dry Ingredients:
In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Make sure there are no lumps.
4. Mix Dough & Chill:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
5. Prepare Cinnamon Sugar Coating:
While the dough chills, mix together the ¼ cup granulated sugar and 2 tablespoons cinnamon in a small shallow bowl. This will be your coating.
6. Roll and Coat Cookies:
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Scoop rounded tablespoons of dough and roll them into smooth balls. Generously roll each dough ball in the cinnamon-sugar mixture until fully coated.
7. Bake the Cookies:
Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set but the centers still look soft. They will continue to cook slightly as they cool.
8. Cool and Enjoy:
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these warm, soft, and chewy Brown Butter Snickerdoodles!
Storage Instructions:
Store your Brown Butter Snickerdoodles in an airtight container at room temperature for up to 5 days. For best freshness, you can also freeze the baked cookies for up to 2 months. Thaw at room temperature before enjoying.
Frequently Asked Questions (FAQ):
- Why brown the butter? Browning the butter adds a deep, nutty, caramel-like flavor that elevates the classic snickerdoodle.
- Can I skip the cream of tartar? It’s not recommended. Cream of tartar gives snickerdoodles their signature tangy taste and chewy texture.
- Why is my dough too sticky? This could happen if your brown butter wasn’t cooled enough or if your kitchen is very warm. Chilling the dough longer will help.
- Can I make these ahead of time? Yes, you can prepare the dough and chill it for up to 2 days in the refrigerator. Let it come to room temperature slightly before rolling.
- My cookies spread too much, what happened? The most common reasons are not chilling the dough enough, the oven not being hot enough, or your butter being too warm.
- How do I know when the brown butter is ready? It will be amber in color with small brown bits at the bottom of the pan and smell deliciously nutty. Don’t let it burn!