Brown Butter Snickerdoodles
Classic cinnamon-sugar snickerdoodle cookies given a nutty, caramel depth from browned butter. The source page provides only the title and photo; the method below is the standard, faithful way to make brown butter snickerdoodles. Makes about 24 cookies.
⏱️ Prep: 20 min🍳 Cook: 12 min🍽️ Makes 24
Nutritionper 1 cookie (~35 g)›
150
Calories
2g
Protein
22g
Carbs
6g
Fat
Ingredients
| 1 cup (225 g) | unsalted butter |
| 2 3/4 cups (345 g) | all-purpose flour |
| 2 tsp | cream of tartar |
| 1 tsp | baking soda |
| 1/2 tsp | salt |
| 1/2 cup (100 g) | light brown sugar |
| 1 cup (200 g) | granulated sugar, divided (1 cup / 200 g total) |
| 2 | large eggs |
| 2 tsp | vanilla extract |
| 1 tbsp | ground cinnamon (for coating) |
Instructions
- Note: The source page for this recipe contains only the title and a photo (no printed method or ingredient list). The steps and quantities below are a standard, classic preparation for brown butter snickerdoodles, provided so the recipe can be made.
- Brown the butter: Melt the butter in a light-colored saucepan over medium heat, swirling often, until it foams and the milk solids turn golden-brown and smell nutty, about 5–7 minutes. Pour into a heatproof bowl and let cool to room temperature (chill briefly if needed so it re-solidifies slightly).
- Whisk the flour, cream of tartar, baking soda and salt together in a bowl and set aside.
- Beat the cooled brown butter with the brown sugar and 3/4 cup (150 g) of the granulated sugar until creamy. Beat in the eggs and vanilla until smooth.
- Add the dry ingredients and mix on low speed just until a dough forms. Cover and chill for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Stir together the remaining 1/4 cup (50 g) granulated sugar with the cinnamon in a small bowl.
- Roll the dough into 2-tablespoon balls, roll each in the cinnamon sugar to coat, and place about 2 in (5 cm) apart on the sheets.
- Bake for 10–12 minutes, until the edges are set but the centers still look soft. Cool on the sheets for 5 minutes, then transfer to a wire rack.