Soft Batch Brown Butter Snickerdoodle Cookies
These soft batch brown butter snickerdoodle cookies are moist, chewy, and packed with a rich nuttiness from browned butter, balanced perfectly with a cinnamon-sugar coating for a comforting treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, browned and cooled
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ¾ cups (345g) all-purpose flour, sifted
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- Cinnamon-sugar coating:
- ¼ cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir frequently as it foams and then begins to brown and smell nutty, about 5-7 minutes. Remove from heat and let cool for 10 minutes.
- Mix sugars and eggs: In a large bowl, combine 1 cup granulated sugar and ½ cup light brown sugar. Add 2 large eggs and 1 teaspoon vanilla extract. Beat with an electric mixer or whisk until smooth and slightly fluffy, about 2-3 minutes.
- Incorporate browned butter: Slowly pour the cooled browned butter into the sugar-egg mixture while mixing on low speed until fully combined.
- Combine dry ingredients: In another bowl, sift together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, and ½ teaspoon salt.
- Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Prepare cinnamon-sugar coating: In a small bowl, mix ¼ cup granulated sugar with 2 teaspoons ground cinnamon.
- Form and coat cookies: Using a cookie scoop or tablespoon, scoop dough into balls (~1 ½ tablespoons each). Roll each ball generously in the cinnamon-sugar mixture, then place on prepared baking sheets about 2 inches apart.
- Bake: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes until edges are set but centers look slightly soft.
- Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to cooling racks.
Notes
Use a light-colored pan to brown butter to monitor color changes and avoid burning. Let browned butter cool before mixing with eggs to prevent scrambling. Chill dough for 30 minutes if cookies spread too much. Pull cookies from oven when edges are set but centers are still soft for chewy texture. Use parchment or silicone mats to prevent sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Fat: 7
- Carbohydrates: 20
- Protein: 2
Keywords: brown butter, snickerdoodle, soft cookies, chewy cookies, cinnamon sugar, easy cookies, homemade cookies