Description
These Brown Butter Snickerdoodle Cookies are a delightful treat, combining rich, nutty flavors with a soft, chewy texture. They are quick to prepare and are perfect for any gathering or cozy day at home.
Ingredients
- Unsalted butter (1 cup or 2 sticks)
- White granulated sugar (1 1/4 cups)
- Brown sugar (1/4 cup, light or dark)
- Eggs (2, room temperature)
- Vanilla extract (2 tsp)
- All-purpose flour (3 cups)
- Ground cinnamon (1 tsp + 3 tsp for coating)
- Cream of tartar (2 tsp)
- Baking soda (1 tsp)
- Coarse salt (1/2 tsp)
Instructions
- Brown the butter and let it cool slightly.
- Mix the brown butter with white and brown sugars until fluffy.
- Add eggs and vanilla, mixing until incorporated.
- Combine dry ingredients; gradually add to wet mixture until just combined.
- Scoop out dough and chill for at least 30 minutes.
- Mix sugar and cinnamon for the coating.
- Preheat oven to 350°F (175°C); roll dough balls in cinnamon sugar.
- Bake for 10-12 minutes until edges are golden and centers set.
- Cool on a wire rack.
Notes
For best results, use room temperature eggs for smoother mixing.
Chill the dough longer for chewier cookies, up to overnight if desired.
For added flavor, consider adding nuts or chocolate chips!
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg