Description
A delightful twist on the classic snickerdoodle cookie featuring the nutty flavor of brown butter and a soft, chewy texture.
Ingredients
Scale
- 1 cup unsalted butter, browned
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ¼ cup granulated sugar (for coating)
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan over medium heat, melt the unsalted butter until golden brown and nutty, then let cool.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and cooled browned butter. Mix well.
- Add the eggs and vanilla extract to the sugar mixture; whisk until smooth.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt.
- Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
- In a small bowl, mix the cinnamon and granulated sugar for coating.
- Scoop tablespoon-sized cookie dough portions, roll into balls, and coat in cinnamon-sugar mixture.
- Place on baking sheets lined with parchment paper, spacing about 2 inches apart. Bake for 10-12 minutes or until edges are slightly golden.
- Cool on baking sheets for a few minutes before transferring to a wire rack.
Notes
Be sure to brown the butter properly for enhanced flavor. Can add chocolate chips or nuts for variations.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg