Description
Enjoy the delightful Brown Butter Snickerdoodle Cookies, where rich brown butter and warm cinnamon create an unforgettable flavor. Perfect for gatherings or cozy evenings at home!
Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- 1 1/4 cup white granulated sugar
- 1/4 cup light or dark brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp ground cinnamon
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp coarse salt
- 1/4 cup white granulated sugar (for topping)
- 3 tsp ground cinnamon (for topping)
Instructions
- Brown the butter in a medium saucepan over medium heat until golden and nutty.
- Mix the brown butter with white sugar and brown sugar until fluffy; add eggs and vanilla.
- Whisk flour, cinnamon, cream of tartar, baking soda, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture until combined, being careful not to overmix.
- Chill the dough in the refrigerator for 30 minutes.
- Mix sugar and cinnamon for topping; preheat the oven to 350°F (175°C).
- Scoop and roll dough balls in the cinnamon sugar mixture.
- Bake for 8-10 minutes until golden around the edges. Let cool before transferring to a wire rack.
Notes
Make sure the butter is browned carefully to avoid burning.
Chill the dough to help prevent cookies from spreading too much.
For a festive touch, consider adding a sprinkle of sea salt before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg