Sally's Addiction (Brown Butter Snickerdoodles)
If you aren't already madly in love with the cinnamon-sugar delights we all know as snickerdoodles, you will be after trying this version. Brown butter, with its nutty and toasty flavor, completely changes everything!
⏱️ Prep: 15 min🍳 Cook: 11 min🍽️ Makes 38
Nutritionper 1 cookie (~22 g)›
110
Calories
1g
Protein
16g
Carbs
5g
Fat
Ingredients
| 1 cup (2 sticks, or 240 g) | butter, cut into 16 tablespoons |
| 2 1/4 cups (270 g) | all-purpose flour |
| 1 teaspoon | cream of tartar |
| 1 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 3/4 cup (170 g) | packed light brown sugar |
| 1 1/4 cups (250 g) | granulated sugar, divided |
| 1 | large egg, room temperature |
| 1 tablespoon (15 ml) | milk |
| 1 1/2 teaspoons (7 ml) | pure vanilla extract |
| 2 teaspoons | ground cinnamon |
Instructions
- Brown the butter: Have a large heatproof bowl handy. Place the butter in a light-colored skillet over medium heat. Whisking constantly, melt the butter. It will begin to foam, and after 5 to 8 minutes it will begin browning — lightly browned specks form at the bottom of the pan and there will be a nutty aroma. Once browned, remove from the heat immediately to stop the process and pour into the heatproof bowl. Let cool for 5 minutes.
- Meanwhile, whisk the flour, cream of tartar, baking soda, and salt together in a medium bowl. Set aside.
- Add the brown sugar and 3/4 cup (150 g) of the granulated sugar to the browned butter. Using a handheld or stand mixer with a paddle, beat on medium-high until relatively combined, about 1 minute. Beat in the egg, milk, and vanilla until combined.
- Pour the dry ingredients into the wet ingredients and beat on low, working up to high, until combined. The dough will be thick and a little greasy.
- Mix the remaining 1/2 cup (100 g) granulated sugar and the cinnamon together in a small bowl.
- Roll balls of dough, about 1 tablespoon each, then roll each in the cinnamon sugar (keep the remaining mixture). Place the balls tightly together on a lined baking sheet, loosely cover with plastic wrap and chill 30 minutes (up to 4 days).
- Preheat the oven to 350°F (180°C). Line a second baking sheet with parchment or a silicone mat.
- Place the chilled dough balls on the sheets about 3 inches (7.5 cm) apart and sprinkle each with any extra cinnamon sugar. Bake for 11 minutes, or until lightly browned on the sides. Cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Cookies stay fresh in an airtight container at room temperature for up to 1 week.