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- 1 cup unsalted butter, browned - 1 ½ cups granulated sugar - 1 cup light brown sugar, packed firmly - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 3 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon cream of tartar - ½ teaspoon salt - ½ cup granulated sugar (for rolling) - 2 tablespoons ground cinnamon (for rolling) You can swap unsalted butter with coconut oil for a dairy-free version. Use brown sugar instead of white sugar for richer flavor. If you need a gluten-free option, try a 1:1 gluten-free flour blend. For eggs, you can use flax eggs or applesauce. Both work well in cookies. - Browned Butter: This adds a nutty taste and depth to your cookies. - Granulated Sugar: It makes the cookies sweet and helps them spread. - Light Brown Sugar: This keeps the cookies moist and adds caramel notes. - Eggs: They bind the dough and provide richness. - Vanilla Extract: This enhances the overall flavor. - All-Purpose Flour: It gives structure to the cookies. - Baking Powder & Baking Soda: Both help the cookies rise and become soft. - Cream of Tartar: This adds tang and helps stabilize the dough. - Salt: A pinch of salt balances the sweetness. - Cinnamon Sugar: This gives a sweet, warm coating that is classic for snickerdoodles. Each ingredient plays a key role in creating the soft, chewy texture and rich flavor that make these Brown Butter Snickerdoodle Cookies a delight to eat. {{ingredient_image_2}} To brown butter, start with unsalted butter. Use a medium saucepan over medium heat. Melt the butter and stir constantly. Keep an eye on the color. After about 5-7 minutes, it should turn a rich golden brown. You'll also notice a nutty smell. This is the perfect sign! Once browned, remove it from heat and let it cool slightly. Brown butter adds a deep flavor to your cookies. In a large mixing bowl, combine the cooled brown butter, granulated sugar, and light brown sugar. Use an electric mixer on medium speed. Beat the mixture for 2-3 minutes until it’s smooth and fluffy. Next, add in the eggs one by one, mixing well after each addition. Stir in the vanilla extract until everything is well combined. This step creates a creamy base for your cookies. Start by whisking together flour, baking powder, baking soda, cream of tartar, and salt in a separate bowl. Gradually add this dry mix to the wet ingredients. Use low speed on your mixer to combine until just mixed. Do not over-mix; a few flour streaks are okay. Cover the dough tightly and chill it for at least 30 minutes. Chilling helps the cookies hold their shape. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Shape the dough into balls and roll them in cinnamon sugar. Bake for 10-12 minutes. The edges should be golden, and the centers soft. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack. Enjoy your cookies! To get cookies that are soft and chewy, you must chill the dough. This step helps prevent spreading during baking. Aim for a dough that is slightly sticky but holds together well. If your dough is too dry, add a tiny bit of milk. If it’s too wet, sprinkle in a little flour. Bake until the edges are golden but the center is soft. A big mistake is over-mixing the dough. Mix just until the dry ingredients blend in. Too much mixing makes tough cookies. Another common error is not chilling the dough. Skipping this step can lead to flat cookies. Lastly, watch the baking time closely. Overbaking makes cookies dry. Aim for a soft center to keep them chewy. To add more flavor, consider mixing in a pinch of nutmeg with the cinnamon. You can also use brown sugar instead of some granulated sugar for a deeper taste. Adding vanilla beans or different extracts can elevate the flavor too. For a fun twist, try adding mini chocolate chips or chopped nuts. These can create exciting new textures and flavors. Pro Tips Brown Your Butter Carefully: Keep a close eye on the butter while it browns, as it can go from perfect to burnt quickly. Stir constantly to ensure even cooking and to prevent any burnt bits from forming. Chill the Dough: Chilling the dough for at least 30 minutes prevents the cookies from spreading too much while baking, resulting in thicker, chewier cookies. Use Room Temperature Eggs: Ensure your eggs are at room temperature before adding them to the mixture. This helps create a smoother batter and incorporates air better for lighter cookies. Store in an Airtight Container: To keep your cookies fresh longer, store them in an airtight container at room temperature. Adding a slice of bread can help maintain their softness. {{image_4}} You can make these cookies gluten-free. Use a 1-to-1 gluten-free flour blend instead of all-purpose flour. Brands like Bob’s Red Mill or King Arthur Flour work well. This swap keeps the texture soft and chewy, just like the original. Want to change things up? You can add fun mix-ins. Try adding chocolate chips or chopped nuts for extra crunch. About 1 cup of your favorite mix-ins works well in the dough. Dark chocolate chips pair nicely with the brown butter flavor. For a festive touch, consider adding seasonal spices. In fall, mix in pumpkin spice for a cozy vibe. You can also add crushed peppermint candy in winter for a fresh taste. Just one teaspoon of these spices can transform your cookies into a seasonal treat. To keep your cookies fresh, place them in an airtight container. You can stack them in layers with parchment paper in between. This prevents them from sticking together. Store the container at room temperature, away from heat and direct sunlight. This method keeps them soft and delicious for days. If you want to save some cookies, freezing works great. First, let the baked cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer-safe bag or container. Label it with the date. This way, you can enjoy them later without losing flavor. When stored at room temperature, the cookies can last up to a week. If you freeze them, they can last for about three months. Just remember to thaw them at room temperature when you want to eat them. They will taste just as good as fresh! These cookies stand out because of the browned butter. This adds a nutty flavor that is rich and warm. Traditional snickerdoodles often use regular butter, which gives a lighter taste. With brown butter, you get a deeper flavor that makes every bite special. This twist enhances the classic cookie and makes it unforgettable. Yes, you can make the dough ahead of time. Prepare the dough and chill it in the fridge. You can wrap it tightly in plastic wrap to keep it fresh. It’s best to use the dough within three days. This way, you can enjoy freshly baked cookies whenever you want! Chilling the dough is key to great cookies. It helps the dough firm up, which reduces spreading while baking. This keeps the cookies thick and chewy. Chilling also lets the flavors blend more, giving you a tastier cookie. Aim to chill the dough for at least 30 minutes for the best results. This article covered key points to make great cookies. We explored ingredients, including how to substitute and why each matters. I shared steps to brown butter, mix dough, and bake properly. Helpful tips revealed how to avoid mistakes and improve flavor. We also looked at variations, storage methods, and answered common questions. By using these insights, you can create cookies that are both tasty and unique. Enjoy baking and experimenting with your own ideas!

Brown Butter Snickerdoodle Cookies

Delicious cookies with a rich brown butter flavor, rolled in cinnamon sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup unsalted butter, browned
  • 1.5 cups granulated sugar
  • 1 cup light brown sugar, packed firmly
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 0.5 teaspoon salt
  • 0.5 cup granulated sugar (for rolling)
  • 2 tablespoons ground cinnamon (for rolling)

Instructions
 

  • In a medium saucepan set over medium heat, melt the unsalted butter. Continue to cook while stirring constantly, watching for the color to shift to a rich golden brown and for a nutty fragrance to develop, about 5-7 minutes. Once browned, remove from heat and let the butter cool slightly.
  • In a large mixing bowl, combine the browned butter, granulated sugar, and packed light brown sugar. Using an electric mixer on medium speed, beat the mixture for 2-3 minutes until it is smooth, creamy, and fluffy.
  • Add the eggs one at a time to the sugar mixture, ensuring each egg is well blended before adding the next. Then, stir in the vanilla extract until fully combined.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cream of tartar, and salt until they are evenly mixed.
  • Gradually add the dry ingredients into the wet mixture, using a mixer on low speed just until the dough comes together. Be careful not to over-mix; a few flour streaks are fine.
  • Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for at least 30 minutes. Chilling helps reduce spreading during baking.
  • In a small bowl, blend the ½ cup of granulated sugar with the 2 tablespoons of ground cinnamon until uniform.
  • Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  • Use a cookie scoop or tablespoon to portion out the dough. Roll each piece into a ball in your hands and then roll the ball in the cinnamon-sugar mixture until it’s thoroughly coated.
  • Place the cinnamon-sugar-coated dough balls onto the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading.
  • Bake in your preheated oven for 10-12 minutes, or until they turn lightly golden around the edges but remain soft in the center.
  • Once baked, remove the sheet from the oven and allow the cookies to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

For a delightful presentation, stack a few cookies on a plate, sprinkle some cinnamon sugar over the top, and pair them with a glass of cold milk. Enjoy the deliciousness!
Keyword brown butter, cookies, snickerdoodle