The Best Brown Butter Snickerdoodle Cookies
Well hello there! It’s been a while since I’ve posted here, but I’ve still been cooking/baking up a storm. Life got ridiculously busy and there have been so many changes (which I can’t wait to share with you all soon) and this blog of mine had to take a major back seat for a bit.
So, I shared these cookies on instagram yesterday and they were a huge hit! I also promised I’d come here to post the recipe, so here I am.
I love snickerdoodles, but I decided to amp up the flavor with the nutty flavor of brown butter (I know, I’m a brown butter addict) and brown sugar and let me tell you, they are decadent and you’ll never want to make them the boring original way again!
Traditional (read: boring) snickerdoodles are made with granulated sugar, but I found that substituting brown sugar for some of the granulated sugar gave me a more complex cookie.
Normally you’d roll the dough balls in a cinnamon sugar mixture, but I prefer to dust the top of the cookies with it instead because it intensifies the flavor and brings out the cinnamon even more.
If you make this recipe, I’d love to know how they turn out! Don’t forget to leave a comment and tag me on instagram @cinnamons_table!
Ingredients:
1c. or two sticks unsalted butter, browned and cooled * (see below for instructions)
1c. granulated sugar
½ cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 3/4c. all-purpose flour (can also use gluten-free)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
Cinnamon Sugar Topping
4 tablespoons white sugar
1 tablespoon ground cinnamon
Directions:
Preheat oven to 375 degrees F
To make the browned butter:
Add butter to a wide heavy-bottomed pan over medium-low heat. As the butter melts, continuously whisk the butter around the pan. The butter will go from brown to burnt quickly, so stay close to the pan when you do this, whisking every minute or so. Continue whisking the butter over the heat until it is light brown in color. Once light brown and smells nutty, remove from the heat and pour into glass measuring cup to cool; will equal 3/4c. once browned.
For the dough:
Cream together butter, 1 cup white sugar, ½ cup brown sugar. Scrape down sides of the bowl as needed until butter and sugar are well mixed.
Add eggs and vanilla extract, continue to beat until mixture is pale and thick.
In a separate bowl, whisk together flour, cream of tartar, soda and salt. Add the flour mixture to the wet ingredients and blend until just mixed.
Chill dough for 45 minutes or overnight.
Shape dough into balls about 1.5 Tablespoons in size. I use an ice cream scoop.
Place dough balls onto parchment paper lined baking sheet, 2 inches apart. Take a flat bottomed glass cup and gently press each dough ball until flat (not too flat, but an evenly shaped cookie)
Mix the 4 tablespoons sugar and cinnamon. Lightly dust each cookie.
Bake 8 to 10 minutes, or until edges are set and golden and centers are puffed.
Happy baking!
