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–+ servings
5 from 3 ratings
Yield: 18 cookies

Brown Butter Snickerdoodles

Prep Time: 15 minutes
Cook Time: 8 minutes
Chill Time: 3 hours
Total Time: 3 hours 23 minutes
Author: Jess Italiano
These brown butter snickerdoodles are crisp around the edges, chewy in the middle, and generously coated in cinnamon sugar. This recipe makes the perfect snickerdoodle, thanks to the addition of browned butter & dark brown sugar for even more flavor. These easy-to-make, super soft cookies are sure to be a hit with friends and family!
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Ingredients
 

  • 184 grams (13 tablespoons) unsalted Kerrygold butter, browned to 150 grams*
  • 100 grams (1/2 cup) dark brown sugar
  • 100 grams (1/2 cup) granulated sugar
  • 1 tablespoon vanilla extract
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 250 grams (2 cups) all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 5 grams (2 teaspoons) cornstarch

Cinnamon Sugar Coating

  • 66 grams (1/3 cup) granulated sugar
  • 1 tablespoon ground cinnamon

Equipment

Instructions
 

  • In a bowl, whisk together the flour, baking soda, cream of tartar, ground cinnamon, salt, and cornstarch. Set aside.
  • In a large pot, melt the butter over medium heat. It will start to crack and sizzle - let it do this while stirring occasionally. After a few minutes or so, the butter cracking/sizzling will subside and the butter will begin to foam up in the pan.
  • Every few seconds or so, swirl the pan around until you can see that the butter is golden brown. You should also be able to see some of the brown bits swirling around in the butter. Once golden brown, immediately remove from the heat and pour the butter into a large bowl and put in the fridge to cool for 10 minutes.
  • After the 10 minutes, remove the butter from the fridge and add the dark brown sugar, granulated sugar, and vanilla extract. Whisk to combine.
  • Add the egg and egg yolk and whisk well until completely combined.
  • Fold the dry ingredients into the wet ingredients until just combined. Cover the bowl tightly and chill the dough for at least 3 hours.
  • Once the three hours is almost up, preheat your oven to 350F and line a baking sheet with parchment paper. In a small bowl, whisk together the granulated sugar and ground cinnamon for the coating.
  • Scoop the dough using a cookie scoop and roll it in the cinnamon sugar so it is generously coated. I used a 1.125 oz cookie scoop, approximately 40 grams or 2 heaping tablespoons.
  • Space the cookies on the prepared baking sheet 2-3 inches apart. Bake for 8-10 minutes until the edges are set and centers are puffy. Let cool on the baking sheet for 10 minutes, then enjoy warm or transfer to a cooling rack to cool completely.

Notes

  1. If you are using regular butter (not European), add an extra 1 ½-2 tablespoons of butter to the recipe before browning.
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