Brown Butter Snickerdoodles - Best Snickerdoodle Recipe
These rich Brown Butter Snickerdoodles are truly the best snickerdoodles I've had! Simple and delicious!
- 2 sticks salted butter
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Preheat oven to 375 degrees F. for a more crisp cookie or 350 degrees F. for a more chewy cookie. Line a large baking sheet with parchment paper.
Place butter in small saucepan over medium-low heat. Swirl and melt completely. Butter will boil. Continue to swirl and cook until butter turns golden brown and brown bits start forming on bottom of pan. Once butter has a nutty scent and is deep golden brown, remove from heat and transfer to a heat proof bowl. Make sure you spoon out all little black bits from the saucepan. Let brown butter cool at least 15 minutes.
Pour slightly warm brown butter in large mixing bowl and add sugars. Beat with spoon until well combined. A good minute or two. Add eggs and vanilla, beating until smooth and well combined. Add flour, cream of tartar, baking soda and salt, stirring until dough forms. Place sugar and cinnamon into a small bowl stirring to combine. Use a medium sized cookie scoop and roll dough pieces in hand. Roll into cinnamon sugar mixture then place onto prepared baking sheet. Bake for 9-11 minutes until baked through and starting to cracked on top. Remove from oven and tap pan on stovetop to flatten cookies. If needed, use flat part of a butter knife to press tops of cookies for more cracked texture if desired. Let cool completely before serving.
Calories: 98kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 108mg | Potassium: 57mg | Fiber: 1g | Sugar: 13g | Vitamin A: 17IU | Calcium: 10mg | Iron: 1mg