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snickerdoodle cookies

Snickerdoodle Cookie Recipe With Brown Butter

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  • Author: Ryan Yates
  • Prep Time: 15 minutes
  • Chilling Time: 30 minutes (optional)
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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


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

  1. 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.
  2. 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.
  3. Combine Dry Ingredients:
    In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  4. Form the Dough:
    Gradually add the dry ingredients to the wet mixture. Mix until just combined. Avoid overmixing to maintain a soft texture.
  5. Chill the Dough (Optional):
    For easier handling and less spreading during baking, cover the dough and chill in the refrigerator for 30 minutes.
  6. Prepare Cinnamon-Sugar Coating:
    In a small bowl, combine the sugar and cinnamon. Set aside.
  7. 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.
  8. Bake:
    Bake for 8-10 minutes, or until the edges are set, and the centers appear slightly underdone. Avoid overbaking for a chewy texture.
  9. 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