Description
A recipe for soft and chewy snickerdoodles made with nutty brown butter.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar, divided
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 tablespoons ground cinnamon
Instructions
- Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then browns and smells nutty. Remove from heat and let cool slightly.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, beat the cooled brown butter and 1 cup of the granulated sugar until creamy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix the remaining 1/2 cup of granulated sugar with the cinnamon.
- Roll the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the coated balls 2 inches apart on baking sheets lined with parchment paper.
- Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes, or until the edges are set.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
- Browning the butter adds a deeper flavor to the cookies.
- Do not overbake the cookies; they will firm up as they cool.
- Prep Time: 20 min
- Cook Time: 11 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15
- Sodium: 75
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 0
- Protein: 2
- Cholesterol: 30
Keywords: brown butter, snickerdoodles, cookies, cinnamon sugar, chewy cookies