Description
A sophisticated take on classic snickerdoodles with brown butter and a glossy maple glaze.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, browned and cooled to warm
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2 3/4 cups (345 g) all-purpose flour, spooned and leveled
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 tsp ground cinnamon
- 1/3 cup pure maple syrup
- 1 1/2 cups (180 g) powdered sugar, sifted
- 1–2 tbsp milk or heavy cream (adjust for consistency)
- 2 tbsp granulated sugar + 2 tsp ground cinnamon (for topping)
- Flaky sea salt, optional
- 1/4 cup chopped toasted pecans or walnuts, optional
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment.
- Brown the butter in a light-colored skillet over medium heat until amber and fragrant, about 5–8 minutes.
- Whisk sugars and warm brown butter together until glossy. Add eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk flour, cream of tartar, baking soda, salt, and cinnamon until evenly distributed.
- Fold dry ingredients into the butter mixture just until incorporated.
- Transfer dough to the prepared pan and smooth the top. Sprinkle cinnamon-sugar evenly across the top.
- Bake for 22–28 minutes until edges are golden and center is set.
- Cool in pan on a rack until room temperature.
- Whisk together maple syrup and powdered sugar for the glaze, thinning with milk.
- Drizzle glaze over cooled bars and sprinkle with flaky sea salt if desired.
Notes
For best results, cool the butter to warm before adding eggs. Sift powdered sugar for a smooth glaze.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg