Is there anything more comforting than a fresh, warm snickerdoodle cookie? Buttery. Cinnamon-y. Soft and chewy. With a hint of tang. These Brown Butter Snickerdoodles are SO. DANG. GOOD!
Think snickerdoodles are just sugar cookies with some cinnamon? I used to, too! But they are more than that. They have a chewier bite, and a tangy flavor that comes from using cream of tartar. Cream of tartar is also responsible for that crinkly look they end up with on top. The hint of tang combined with the sugary sweet cookie dusted with comforting and familiar cinnamon. Perfection, in a cookie.
What makes these Brown Butter Snickerdoodles extra special?
Browning the Butter. Okay, okay, that one was a given, with it being in the name and all. But seriously. Browning your butter (and cooling) before you add it to your baked goods just amps up the nuttiness of the butter. I use this technique in my Brown Butter Chocolate Chip Cookies, and also in my S’mores Cereal Milk Muffins.
An extra egg yolk. In my search for tweaks in snickerdoodle recipes, this was a common one. The extra egg yolk just adds a little extra richness to the cookies.
Cornstarch. This helps the cookie maintain a softer, fluffier structure due to cornstarch’s lack of gluten. Hello, baking nerd here! Anyone else?
Swapping in some brown sugar. Using some brown sugar makes for a chewier, more dense cookie with a hint of molasses. This recipe uses 3/4 cups of plain granulated sugar and 1/2 cup of brown sugar. It steers us away from a standard snickerdoodle, but in a very, very good way.
Tips for nailing these Brown Butter Snickerdoodles:
- Brown your butter 30 minutes before you want to whip these up. This will give it time to chill. We want it close to room temperature for optimal cookie texture. Don’t forget to set out your eggs at this time, too! Again- room temperature for the best bite.
- Loosely scoop your flour into the measuring cups to get a more accurate measurement. Then, whisk all the dry ingredients (minus the sugars) together!
- Make sure to mix your butter + sugars on high speed for a full minute. Then, another 30 seconds with the egg + yolk + vanilla.
- Add the dry mixture on half at a time, mixing until just combined.
- Be sure to chill your dough for 30 minutes! This step helps prevent the cookies from spreading thin while baking.
- Use a heaping tablespoon scoop for cookies, and roll into balls. If you feel like using your food scale, this recipe will make 20 – 1 1/2 ounce scoops. Roll each in the cinnamon – sugar mixture before placing on parchment lined baking sheet.
These bake for 12-13 minutes at 325 degrees F. Let them cool for 5 minutes on wire racks (I’ve been eyeing these stackable beauties!) and enjoy while warm!
Brown Butter Snickerdoodles
- 2 1/2 cups flour
- 1 tbsp cornstarch
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 cup butter browned
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 egg yolk
- 1 tbsp vanilla
- 1/4 cup sugar
- 2 tsp cinnamon
- Brown your butter: melt in large skillet on medium heat, and continue to cook while stirring or swirling until an amber color. Pull off heat quickly to prevent burning. Pour into a large, shallow dish to cool in refrigerator for 20 minutes.
- Preheat oven to 325°F.
- Whisk together flour, cornstarch, salt, baking soda, and cream of tartar in a medium sized bowl.
- Combine chilled brown butter and sugars in large mixing bowl. Mix on low for 30 seconds, then high speed for a full minute.
- Add egg, egg yolk, and vanilla. Mix for an additional 30 seconds on high.
- Pour in half of flour mixture, and beat on low until combined. Pour in other half and mix on low again just until no streaks of white flour remain.
- Chill dough in refrigerator for 30 minutes.
- Scoop heaping tablespoons (1 1/2 ounces) of dough and roll into balls.
- Roll dough balls in the cinnamon-sugar mixture. Place on parchment-lined baking sheets and bake for 12-13 minutes. Enjoy!