Description
These snickerdoodle cookies are soft, chewy, and full of the classic tangy flavor with a delightful cinnamon-sugar coating. What sets this recipe apart is the addition of browned butter to the dough, which enhances the richness and adds a subtle, nutty flavor that makes these cookies unforgettable.
Equipment
- Medium saucepan (for browning butter)
- Mixing bowls (large and medium)
- Hand or stand mixer
- Whisk
- Baking sheets
- Parchment paper
- Cookie scoop (optional)
- Wire cooling rack
Ingredients
Units
Scale
For the Cookie Dough:
- 1 cup (227g) unsalted butter, browned and cooled slightly
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 3/4 cups (344g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cinnamon-Sugar Coating:
- 1/4 cup (50g) granulated sugar
- 1 1/2 tablespoons ground cinnamon
Instructions
- Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Stir frequently until the butter begins to foam and turns golden brown with a nutty aroma. Remove from heat immediately to prevent burning. Pour into a large mixing bowl and let cool for 5-10 minutes. - Mix Wet Ingredients:
Add the granulated sugar to the browned butter and mix until combined. Beat in the eggs, one at a time, followed by the vanilla extract. Mix until smooth and creamy. - Combine Dry Ingredients:
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. - Form the Dough:
Gradually add the dry ingredients to the wet mixture. Mix until just combined. Avoid overmixing to maintain a soft texture. - Chill the Dough (Optional):
For easier handling and less spreading during baking, cover the dough and chill in the refrigerator for 30 minutes. - Prepare Cinnamon-Sugar Coating:
In a small bowl, combine the sugar and cinnamon. Set aside. - Shape and Coat Dough Balls:
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. Scoop the dough into 1 ½-inch balls, roll them in the cinnamon-sugar mixture, and place them 2 inches apart on the baking sheets. - Bake:
Bake for 8-10 minutes, or until the edges are set, and the centers appear slightly underdone. Avoid overbaking for a chewy texture. - Cool:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Why the Browned Butter?
Browning the butter adds a nutty, caramel-like depth that enhances the classic flavor profile of snickerdoodles. This step elevates the richness without overpowering the tang from the cream of tartar. It’s a small adjustment that makes a big difference in taste and aroma.
Storage Tips:
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies or unbaked dough balls for up to 3 months. Bake dough balls from frozen, adding an extra 1-2 minutes to the bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Protein: 2g
- Cholesterol: 25mg