Soft and Chewy Brown Butter Snickerdoodle Cookies
These brown butter snickerdoodle cookies bring back the soft, chewy texture you remember, with richer flavor thanks to one simple step. The dough comes together quickly with basic pantry staples and doesn’t require chilling. Rolled in cinnamon sugar and baked until just set, they’re an easy, nostalgic treat that feels a little more grown up.
Servings 22
Calories 195kcal
Ingredients
Brown Butter Snickerdoodle Cookies:
- 2 ½ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- 1 ½ cups sugar
- 2 eggs
Coating:
- ¼ cup sugar
- 1 ½ tablespoons cinnamon
Instructions
- In a light colored saucepan, heat butter over medium-high heat until it starts to turn brown. Immediately remove to a glass bowl and refrigerate until is is firm but soft.
- Preheat the oven to 375º and line baking sheets with parchment paper.
- In a large bowl, whisk the flour, cream of tartar, baking soda and salt.
- In the bowl of a stand mixer, combine butter, and sugar and beat on medium high until light and fluffy, about 3 minutes.
- Add eggs, one at a time and mix well after each addition. Turn speed to low and gradually add flour until well combined.
- In a small bowl combine cinnamon and sugar.
- Use an ice cream scoop to scoop out dough and use your hands to roll into balls. Place each ball in the bowl of cinnamon sugar mixture and coat completely. Place on the prepared baking sheet at least 2 inches apart.
- Bake for 10 minutes until the edges are slightly brown and the center is still soft. Allow to cool on the pan for 10 minutes and then remove to a rack to cool completely. The center will fall as they cool.
Notes
- Make ahead: Prepare dough in advance and refrigerate up to 48 hours before baking. You can also scoop and roll the dough balls onto a baking sheet, flash-freeze for an hour, then store the balls in an airtight container. Bake straight from frozen.
- If you don't want to brown the butter, you can use softened butter instead.
