Brown Butter Snickerdoodles
Brown butter snickerdoodles are a vanilla sugar cookie rolled in cinnamon sugar. They are nutty, buttery, and super chewy. The classic cinnamon sugar coating is everything snickerdoodles are about.
Ingredients
- 6 tablespoons unsalted butter (browned)
- 1/3 cup + 1 tablespoon granulated sugar
- 2 tablespoons light brown sugar
- 2 tablespoons egg (beaten, room temperature)
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
Cinnamon Sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a medium bowl. Set aside to cool for 10 minutes.
- Add granulated sugar and light brown sugar. Mix until combined. Add beaten egg and vanilla extract. Mix until combined.
- Add flour, salt, baking soda, and baking powder and mix until just combined. Be careful not to over mix.
- Add cinnamon and granulated sugar to a small bowl. Mix until combined. Scoop out 10 cookies using a #40 (1.5 tablespoon) cookie scoop. Roll each ball of dough in cinnamon sugar. Apply some pressure to make sure it sticks evenly. Cover the dough in an air tight container and refrigerate overnight. Or a minimum of 8-10 hours.
- Preheat oven to 350° F. Line a baking sheet with parchment paper. Place the cookies 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes until lightly golden. Transfer to a wire rack to cool. Allow to cool completely before serving.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.