Description
These Brown Butter Snickerdoodle Cookies are irresistibly delicious with their nutty flavor and soft, chewy texture. Easy to make, they are perfect for gatherings or a cozy evening treat.
Ingredients
- Unsalted Butter (1 cup, or 2 sticks)
- Granulated Sugar (1 1/4 cups)
- Brown Sugar (1/4 cup, light or dark)
- Eggs (2, room temperature)
- Vanilla Extract (2 teaspoons)
- All-Purpose Flour (3 cups)
- Ground Cinnamon (1 teaspoon)
- Cream of Tartar (2 teaspoons)
- Baking Soda (1 teaspoon)
- Coarse Salt (1/2 teaspoon)
- Cinnamon Sugar Topping (1/4 cup granulated sugar + 3 teaspoons ground cinnamon)
Instructions
- Brown the butter until golden and nutty, then let it cool.
- Mix the browned butter with granulated and brown sugars until creamy.
- Add eggs and vanilla extract, mix until smooth.
- In a separate bowl, mix the dry ingredients: flour, cinnamon, cream of tartar, baking soda, and salt.
- Combine wet and dry mixtures, folding gently until no flour remains.
- Chill the dough for 30 minutes in the refrigerator.
- Preheat oven to 350°F (175°C) and prepare a baking sheet.
- Scoop and roll dough into balls, coating in cinnamon sugar.
- Bake for 10-12 minutes until golden around the edges, but soft in the center.
- Cool on a wire rack before serving.
Notes
For gluten-free options, substitute all-purpose flour with a gluten-free blend.
Ensure eggs are at room temperature for the best texture in batter.
Store cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg