Description
These Brown Butter Snickerdoodle Cookies deliver irresistible flavor with their rich brown butter base and warm cinnamon blend. Perfect for any occasion, they’re quick to make and deliciously soft!
Ingredients
Scale
- 2 sticks unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp coarse salt
- 1/4 cup finishing sugar & cinnamon mix
Instructions
- Brown the butter until golden and nutty.
- Combine dry ingredients in a bowl.
- Mix wet ingredients with the browned butter and sugars until fluffy.
- Fold together dry and wet mixtures gently.
- Chill the dough for at least 30 minutes.
- Preheat oven and prepare cinnamon-sugar mix.
- Scoop and roll dough into balls, coat in cinnamon-sugar.
- Bake for 10-12 minutes until golden.
- Cool on the baking sheet for 5 minutes before transferring.
Notes
For a gluten-free option, use a 1:1 baking blend instead of flour.
Chilling the dough enhances the texture and flavor.
Don’t overmix to ensure cookies remain soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg