Brown Butter Snickerdoodles

The best parts of a snickerdoodle cookie mixed with the warm, nutty flavor of brown butter! A melt in your mouth masterpiece!

Directions

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1. Melt butter in a small saucepan over medium-low heat.

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2. Cook for about 3 minutes stirring constantly until butter foams and turns light golden brown with brown specks.

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3. Remove from heat and transfer to a small bowl and place in the refrigerator for 15-30 minutes to help solidify to improve texture of cookies.

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4. In a medium bowl, whisk together flour, cornstarch, baking soda, cream of tartar and salt. Set aside.

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5. In a large bowl or the bowl of a stand mixer, add the brown butter and the sugars. Mix together until incorporated.

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6. Beat in the eggs until combined.

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7. Slowly add the flour mixture and mix until just combined.

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8. Cover and refrigerate for at least an hour.

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9. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

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10. Mix sugar and cinnamon in a small bowl.

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11. Scoop 1-inch globs (golf ball size) of dough into the sugar/cinnamon mixture. Gently roll balls of dough in the sugar mixture and place on baking sheets.

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12. Bake for 10 minutes.

 
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13. Let cool for a few minutes then transfer to a wire rack to cool completely.

 
Brown Butter Snickerdoodles

Brown Butter Snickerdoodles

Servings: 24 cookies
Author:
Prep time: 1 H & 30 MCook time: 10 MTotal time: 1 H & 40 M
The best parts of a snickerdoodle cookie mixed with the warm, nutty flavor of brown butter! A melt in your mouth masterpiece!

Ingredients:

  • 3/4 cup butter
  • 2 1/2 cups flour
  • 2 teaspoons cornstarch
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
Topping
  • 3 tablespoons sugar
  • 3 teaspoons cinnamon

Instructions:

How to cook Brown Butter Snickerdoodles

  1. Melt butter in a small saucepan over medium-low heat about 3 minutes stirring constantly until butter turns light golden brown with brown specks.
  2. Remove from heat and transfer to a small bowl and place in the refrigerator for 15-30 minutes to help solidify to improve texture of cookies.
  3. In a medium bowl, whisk together flour, cornstarch, baking soda, cream of tartar and salt. Set aside.
  4. In a large bowl or the bowl of a stand mixer, add the brown butter and the sugars. Mix together until incorporate.
  5. Beat in the eggs until combined.
  6. Slowly add the flour mixture and mix until just combined.
  7. Cover and refrigerate for at least an hour.
  8. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  9. Mix sugar and cinnamon in a small bowl.
  10. Scoop 1-inch globs (golf ball size) of dough into the sugar/cinnamon mixture. Gently roll balls of dough in the sugar mixture and place on baking sheets.
  11. Bake for 10 minutes.
  12. Let cool for a few minutes then transfer to a wire rack to cool completely.

Notes:

You can make brown butter in advance and store it covered in your refrigerator for a few days.

Calories

135.96

Fat (grams)

6.28

Sat. Fat (grams)

3.79

Carbs (grams)

18.15

Fiber (grams)

0.35

Net carbs

17.79

Sugar (grams)

7.90

Protein (grams)

1.93

Sodium (milligrams)

149.48

Cholesterol (grams)

30.75
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