These Brown Butter Snickerdoodles are simply irresistible. Do you love perfectly soft and chewy in the middle and crisp on the edges? This is the cookie for you! They’re rolled in plenty of cinnamon and sugar for that classic Snickerdoodle finish.
For the cookies
- 1 1/4 cup (282g) unsalted butter, browned
- 2 cups (380g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) pure vanilla extract
- 3 cups (420g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tarter
For the coating
- ¼ cup (47.5g) granulated sugar
- 1 tablespoon (7.5g) cinnamon
- To brown the butter, use a small saucepan, and cut the butter into pieces. Melt the butter over medium heat and allow it to boil and bubble. Once it’s starts boiling, stir it frequently and it will slowly start to turn an amber color and releases a nutty aroma. Remove the butter from the heat and place in the freezer for 20-25 minutes (but no longer!) and then stir until creamy.
- In your stand mixer, combine the butter with the sugar and beat on medium speed until well creamed together.
- Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
- In a separate bowl, combine the dry ingredients: flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough starts to form.
- In a small bowl, combined cinnamon and sugar and stir to combine. Use a large cookie scoop (3 tbsp) and scoop cookie dough into the cinnamon sugar mixture. Roll around to coat the cookie.
- Place the cookies on a silicone lined baking sheet. Refrigerate dough for a minimum of 60 minutes.
- Preheat oven to 350° F. Place the cookies about 2 inches apart on your baking sheet. If your cookies have been refrigerated longer than 2 hours, allow them to rest at room temperature for 10 minutes before baking.
- Bake at 350° F for 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
- You can make this dough ahead of time and leave it refrigerated until ready to bake. If refrigerated for more than 2 hours, let them rest at room temperature for 15-20 minutes prior to baking.
- If you’re making the dough more than 2 days ahead of time, I recommend freezing the dough in an airtight container or Ziploc bag, thaw completely prior to baking, but the dough should still be baked cold. So thaw overnight in the refrigerator and then rest at room temperature for 15-20 minutes prior to baking.
- Baked cookies can be frozen by storing in an airtight container.
- A large cookie scoop will yield 24+ large cookies, a medium-sized cookie scoop will yield 36.
- For more tips on brown butter, be sure to read through my tutorial
- You can prepare the brown butter ahead of time and let it fully solidify in the refrigerator. However, you’ll want to soften it prior to using. Microwave at 50% power in 30 second increments until the butter is stir able and smooth but not melted.
- If you do the quick method of chilling the brown butter by placing in the freezer (as described in the recipe) but for some reason you forget about it and it gets too firm, follow the above instructions to microwave it back to a soft consistency. More details located in the blog post.
- Category: Cookies
- Method: Baked
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 222
- Sugar: 18.8g
- Sodium: 34mg
- Fat: 10.1g
- Saturated Fat: 6.1g
- Carbohydrates: 31g
- Fiber: 0.6g
- Protein: 2.3g
- Cholesterol: 40.9mg
Keywords: Snickerdoodle Cookie, Soft and Chewy Snickerdoodles, Brown Butter Cookies