Description
Soft and chewy brown butter snickerdoodles coated in cinnamon sugar. The browned butter adds a rich, nutty flavor that makes these cookies extra special — the perfect cozy treat for fall or the holidays. Makes 12-13 cookies)
Ingredients
For the cookies
- 110 g unsalted butter (to make about 85 g brown butter) (½ cup + 1 tbsp)
- 130 g granulated sugar (⅔ cup)
- 1 large egg, at room temperature
- 165 g all-purpose flour (1 ⅓ cups)
- ½ tsp cream of tartar (2 g)
- 1 tsp cornstarch (6 g)
- ¼ tsp baking soda (1 g)
- ¼ tsp baking powder (1 g)
- ¼ tsp salt (1 g)
- 1 tsp vanilla extract
For the cinnamon sugar coating:
- 50 g granulated sugar (¼ cup)
- 1 tsp ground cinnamon
Instructions
- Melt the butter in a small saucepan over medium heat, stirring often, until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
- In a large mixing bowl, beat together the brown butter and granulated sugar until smooth.
- Add the egg and vanilla extract and mix until fully combined.
- In a separate bowl, sift together the flour, cream of tartar, cornstarch, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.
- In a small bowl, stir together the sugar and ground cinnamon for the coating.
- Use a small cookie scoop to form 12 dough balls. Roll each ball between your hands, then coat in the cinnamon sugar mixture.
- Place on a baking sheet lined with parchment paper, spacing them apart.
- Bake in a preheated oven at 350°F (180°C) for 10–11 minutes, until the edges are set but the centers still look soft.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Keep the cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months.
Tips:
- Weigh ingredients with a kitchen scale – it’s more accurate than cups and guarantees consistent results.
- Bake right away – no chilling needed, the dough is ready to go in the oven.
- Don’t overbake – remove from the oven when the centers look soft, they’ll set as they cool.
- Use pure vanilla and a room-temperature egg for the best flavor and texture.
- Shape evenly – a cookie scoop makes portioning easier and ensures even baking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: cookies
- Cuisine: American