Brown Butter Snickerdoodles: A Delightful Baking Experience
Nutty brown butter combines with sweet cinnamon sugar in these chewy brown butter snickerdoodles for a slightly more grown-up version of the classic cookie.
Why You’ll Love These Brown Butter Snickerdoodles
Brown butter is one of my favorite ways to elevate a classic recipe, and it works beautifully in these snickerdoodles. If you’ve already enjoyed my brown butter chocolate chip cookies, brown butter rice krispie treats, or even brown butter banana bread, you’ll understand the magic. The nutty flavor of the brown butter pairs perfectly with the cinnamon-sugar base, adding a delightful twist to the chewy, sweet, and tangy texture of the original cookie.
Why Is Cream of Tartar Important in This Recipe?
Cream of tartar is an essential ingredient in these brown butter snickerdoodles. Derived from winemaking, this acidic powder helps prevent the sugars from crystallizing, ensuring your cookies remain soft and chewy. It also contributes to the characteristic tangy flavor of snickerdoodles. While you could use vinegar or lemon juice as substitutes for acidity, using cream of tartar is key for achieving that signature texture.
How to Make My Brown Butter Snickerdoodles
Even though this recipe involves browning butter, it remains straightforward and uncomplicated.
Ingredients You’ll Need
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon fine sea salt
For the cinnamon-sugar coating, grab:
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Steps to Make These Snickerdoodles
The first pivotal step is to brown the butter. If you need guidance on this process, refer to my detailed guide on how to brown butter. Here’s a brief rundown:
- Melt the butter in a saucepan over medium heat, stirring or swirling regularly.
- Once melted, continue cooking until the butter foams and then subsides, observing the appearance of brown specks at the bottom and detecting a nutty aroma.
- Immediately remove the butter from heat and pour it into a bowl to halt the cooking process.
- Chill the browned butter in the refrigerator for 30-45 minutes until solid but still soft enough to cream with the sugar.
Preheat your oven to 350°F and prepare the baking sheets with parchment paper.
In a stand mixer, cream together the cooled brown butter and granulated sugar until well combined. Next, beat in the eggs.
In a separate bowl, combine the all-purpose flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the butter mixture until combined.
In a small bowl, whisk together the cinnamon with sugar for the coating.
Using a medium cookie scoop, portion the dough into 1.5-tablespoon balls. Roll each ball in the cinnamon-sugar mixture and place them on the prepared baking sheets, ensuring they are spaced about 2 inches apart.
Bake the cookies for 12-14 minutes, or until they are lightly golden yet still soft. Allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack.
| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 1 cup |
| Granulated Sugar | 1 ½ cups + ½ cup for coating |
| Large Eggs | 2 |
| All-purpose Flour | 2 ¾ cups |
| Baking Soda | 1 teaspoon |
| Cream of Tartar | 2 teaspoons |
| Fine Sea Salt | ½ teaspoon |
| Ground Cinnamon | 2 teaspoons |
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