Brown Butter Snickerdoodles

We’re a snickerdoodle family through and through — that cinnamon-sugar crackle, the subtle tang from cream of tartar, the soft center that keeps you reaching for one more. This version keeps that classic taste but adds toasted brown butter and slightly crisper edges for a little more depth and texture.

Brown Butter Snickerdoodles
Servings 24 cookies
Author Joshua Snyder
Prep time
20 Min
Cook time
12 Min
Inactive time
30 Min
Total time
1 H & 2 M

Brown Butter Snickerdoodles

We’re a snickerdoodle family through and through — that cinnamon-sugar crackle, the subtle tang from cream of tartar, the soft center that keeps you reaching for one more. This version keeps that classic taste but adds toasted brown butter and slightly crisper edges for a little more depth and texture.

Ingredients

  • 2½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg
  • 1 large egg yolk
  • 1½ teaspoons vanilla
Topping
  • ¼ cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

Notes

• Browning the butter until the milk solids are a rich amber will give you the best flavor without bitterness.

• Let the cookies cool completely on the baking sheet for the crispest texture.

Nutrition Facts

Calories

171

Fat (grams)

8 g

Sat. Fat (grams)

5 g

Carbs (grams)

23 g

Fiber (grams)

0 g

Net carbs

22 g

Sugar (grams)

13 g

Protein (grams)

2 g

Sodium (milligrams)

77 mg

Cholesterol (grams)

36 mg
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Directions

1. In a medium bowl, whisk together the flour, cinnamon, cream of tartar, baking soda, and salt. Set aside.

2. Melt the butter in a light-colored saucepan over medium-low heat. Stir constantly as the butter melts and begins to foam and bubble, about 3 minutes.

3. Continue cooking and stirring until you can see brown specks through the bubbles and foam and you smell a nutty aroma, about 5 minutes total.

4. Remove from heat and strain with a fine mesh strainer into a small bowl to remove the larger brown bits, which can be bitter. Pour the browned liquid butter into the bowl of a stand mixer or a large bowl and cool to room temperature.

5. In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, beat the butter, granulated sugar, and brown sugar until combined.

6. Add the egg, egg yolk, and vanilla extract and beat until everything is smooth and combined.

7. Add half of the flour mixture and mix on low speed just until incorporated. Add the remaining flour mixture and continue mixing until fully combined.

8. Cover the dough and place it in the refrigerator to chill for 30 minutes.

9. When you’re ready to bake, preheat your oven to 350°F. Line two baking sheets with parchment paper. Make the cinnamon and sugar mixture.

10. Form the dough into 2-tablespoon-size balls and roll each one generously in the cinnamon-sugar mixture. Place 8 cookies on each baking sheet, about 2 inches apart.

11. Bake each batch, one baking sheet at a time, for 11 to 13 minutes, rotating the baking sheet halfway through, until the cookies are set and golden on the bottom.

12. Transfer the baking sheet to a wire rack. Cool the cookies completely before serving or storing.