Description
These Brown Butter Snickerdoodle Cookies are soft, chewy, and packed with irresistible nutty flavor. A quick treat that’s perfect for any gathering or a cozy afternoon snack!
Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- 1 1/4 cup white granulated sugar
- 1/4 cup light or dark brown sugar
- 2 eggs (room temperature)
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp ground cinnamon
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp coarse salt
- 1/4 cup white granulated sugar (for topping)
- 3 tsp ground cinnamon (for topping)
Instructions
- Brown the butter over medium heat until dark amber and nutty.
- Combine sugars in a mixing bowl, then add the browned butter.
- Mix in eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together flour, cinnamon, cream of tartar, baking soda, and salt.
- Fold dry ingredients into the wet mixture until just combined.
- Chill the dough for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and prepare baking sheets.
- Scoop dough, roll in cinnamon-sugar, and place on baking sheets.
- Bake for 8-10 minutes until edges are golden and centers are soft.
Notes
For best results, be careful not to burn the butter while browning.
Chilling the dough helps enhance flavors and maintain cookie shape.
Leftover cookies can be stored in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg