Description
These Brown Butter Snickerdoodle Cookies combine rich, nutty flavors from brown butter with warm cinnamon. They’re easy to make and perfect for sharing at gatherings or enjoying on a cozy night in.
Ingredients
Scale
- 1 cup unsalted butter
- 1 1/4 cups white granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon coarse salt
- 1/4 cup granulated sugar for rolling
- 3 teaspoons ground cinnamon for rolling
Instructions
- Brown the butter in a saucepan over medium heat until golden and nutty.
- Mix the browned butter with white and brown sugars until creamy.
- Add eggs and vanilla extract, mixing until incorporated.
- In a separate bowl, whisk flour, cream of tartar, baking soda, cinnamon, and salt.
- Fold the dry mixture into the wet ingredients until just combined.
- Chill the dough for 30 minutes for better flavor (optional).
- Preheat the oven to 350°F (175°C) and prepare a baking sheet.
- Scoop and roll the dough into balls, then coat with cinnamon sugar.
- Bake for 10-12 minutes until the edges are golden.
Notes
Chilling the dough enhances the flavor and texture.
Cookies can be stored in an airtight container for up to a week.
Consider adding chocolate chips or nuts for variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 139
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg