Browned butter enhances snickerdoodles. These brown butter snickerdoodles are soft and chewy with a complex flavour that will make you want more!
– 1 cup unsalted butter sliced into tablespoon sized pieces (230 grams, or 2 sticks)– ⅔ cup packed light brown sugar (135 grams)– ½ cup granulated sugar (100 grams)
Ingredient
– 2 large eggs at room temperature– 1 ½ teaspoons pure vanilla extract– 2 ¾ cups all-purpose flour spooned & leveled (345 grams)– 2 teaspoons cream of tartar
– 1 teaspoon baking soda– ½ teaspoon ground cinnamon– ½ teaspoon salt
Direction
Slice the butter and place it in a light-colored saucepan to track its progress. Over medium heat, melt butter and cook for 5–10 minutes.
1
2
Swirl butter often to avoid burning! Remove the saucepan from the stove and pour the milk solids into a heat-safe dish when they brown.
Cool the brown butter in the fridge. This should take 2–3 hours. Mix browned butter in a stand mixer with a paddle attachment until smooth. After sugars, add eggs and vanilla.
3
Mix flour, baking soda, cream of tartar, cinnamon, and salt in a separate bowl. Mix dry ingredients with wet ingredients until just combined.
4
Transfer cookie dough to parchment-lined baking sheets using a 1-tablespoon cookie scoop. Mix sugar and cinnamon in a clean bowl to make the cinnamon sugar coating.
5
Return each cookie dough ball to the baking sheet after rolling in cinnamon sugar. Bake the browned butter snickerdoodles at 375ºF until the tops form. Cool before serving and enjoying.