Brown Butter Snickerdoodles
A sophisticated twist on the classic snickerdoodle featuring aromatic browned butter for a nutty, toffee-like depth and a soft, pillowy center.
Ingredients
Scale
- 1 cup (225 grams) unsalted butter
- 1.5 cups (300 grams) granulated sugar, divided
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.75 cups (345 grams) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a saucepan over medium heat, melt the butter and whisk until it browns and smells nutty, then pour into a bowl to cool.
- In a large mixing bowl, cream the cooled brown butter with 1 cup of the sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients until a soft dough forms.
- In a small bowl, combine the remaining 1/2 cup of sugar and the cinnamon.
- Roll dough into 1-inch balls and coat generously in the cinnamon-sugar mixture.
- Place on baking sheets 2 inches apart and bake for 10 minutes until edges are set.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Do not over-bake; the centers should still look slightly soft when removed from the oven.
- Ensure the browned butter has cooled to room temperature before creaming with sugar.
- Scrape all the brown bits from the pan into your dough for maximum flavor.
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