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Brown Butter Snickerdoodles Recipe

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These brown butter snickerdoodles boast a perfect balance of crisp edges, chewy centers, and a generous cinnamon sugar coating. Featuring the rich, nutty flavor of browned butter combined with dark brown sugar, this recipe elevates the classic snickerdoodle into a soft, flavorful treat that’s simple to prepare and sure to satisfy any cookie craving.

Ingredients

Browned Butter Dough

  • 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

Instructions

  1. Whisk Dry Ingredients: In a bowl, whisk together the flour, baking soda, cream of tartar, ground cinnamon, salt, and cornstarch to ensure even distribution of leavening agents and spices. Set aside for later use.
  2. Browning the Butter: In a large pot over medium heat, melt the unsalted butter. As it melts, it will crackle and sizzle—stir occasionally. Continue cooking until the butter foams and golden brown bits appear, releasing a nutty aroma. Immediately remove from heat and pour into a large bowl. Chill in the refrigerator for 10 minutes to cool.
  3. Mix Sugars and Vanilla: After cooling, add the dark brown sugar, granulated sugar, and vanilla extract to the browned butter. Whisk thoroughly to blend sugars and extract into the butter base.
  4. Add Eggs: Incorporate the egg and egg yolk into the mixture, whisking until fully combined and smooth, providing a rich and moist cookie base.
  5. Combine Wet and Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients until just combined to avoid overworking the dough, which could toughen the cookies. Cover the bowl tightly and refrigerate for at least 3 hours to allow flavors to meld and dough to firm up.
  6. Preheat Oven and Prepare Baking Sheet: Approximately 15 minutes before baking, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  7. Prepare Cinnamon Sugar Coating: In a small bowl, whisk together the granulated sugar and ground cinnamon, which will give the cookies their signature crunchy, spiced exterior.
  8. Shape and Coat Dough Balls: Using a cookie scoop (about 1.125 oz or 40 grams), portion out dough balls. Roll each ball generously in the cinnamon sugar coating until fully covered.
  9. Arrange and Bake: Place the coated dough balls onto the prepared baking sheet, spacing them 2-3 inches apart to allow for spreading. Bake for 8-10 minutes, until edges are set and centers appear puffy and slightly soft.
  10. Cool and Serve: Let the cookies cool on the baking sheet for 10 minutes to set before transferring to a wire rack to cool completely. Enjoy warm or cooled for the full snickerdoodle experience.

Notes

  • Chilling the dough is crucial for flavor development and preventing excessive spread during baking.
  • Use unsalted butter to control salt level; if using salted, omit the fine sea salt from the dry ingredients.
  • Browned butter adds a rich, nutty depth that elevates the classic snickerdoodle flavor.
  • Be cautious when browning butter to avoid burning; remove from heat as soon as it turns a golden brown color with nutty aroma.
  • For best texture, avoid overmixing when combining wet and dry ingredients.
  • Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Find it online: https://recipeplenty.com/brown-butter-snickerdoodles-recipe/