Brown butter snickerdoodle recipe 

Browned butter enhances snickerdoodles. These chocolate butter snickerdoodles are soft and chewy with a complex flavor that will make you want more!

– 1 cup unsalted butter sliced into tablespoon sized pieces (230 grams, or 2 sticks) – ⅔ cup packed light brown sugar (135 grams) – ½ cup granulated sugar (100 grams) – 2 large eggs at room temperature – 1 ½ teaspoons pure vanilla extract


– 2 ¾ cups all-purpose flour spooned & leveled (345 grams) – 2 teaspoons cream of tartar – 1 teaspoon baking soda – ½ teaspoon ground cinnamon – ½ teaspoon salt


Brown butter: Place sliced butter in a light skillet or saucepan. Pot butter should melt completely over medium heat. After melting butter, swirl the pan for 5–10 minutes to brown it. 


Brown butter has milk particles on the pan and a nutty smell. Remove butter from heat and pour into a dish. Cool the butter, then refrigerate until firm for 2–3 hours.


Trim cookies. Preheat oven to 375°F... Silicon-matted or tri-linen baking sheets. Mix hot browned butter in a stand mixer whisk or large electric mixer basin. Stir brown and granulated sugar 1–2 minutes. 


Scrape basin edges and mix eggs and vanilla. In a separate basin, mix flour, cream of tartar, baking soda, cinnamon powder, and salt. Simply mix dry and wet ingredients.


Scoop Spoon Cookie scoop or tablespoon 1 spoonful of batter into baking sheets. 45–46 cookies. Coat cinnamon-sugar: Combine 2 tbsp ground cinnamon and ¼ cup sugar in a small bowl. 


Shape cookie dough balls, coat with cinnamon sugar, and bake. Cook cookie tops 8–10 minutes. For 5–10 minutes, let biscuits cool on pans before cooling on wire racks.


Also See: 

Haystack cookies recipe