Description

Brown Butter Snickerdoodles are a deliciously indulgent twist on the classic snickerdoodle cookie. With the rich, nutty flavor of browned butter combined with a warm cinnamon-sugar coating, these soft and chewy cookies are perfect for sharing or enjoying solo. Whether you’re baking for a special occasion or simply craving a sweet treat, these cookies are sure to delight your taste buds and evoke feelings of nostalgia.

Ingredients

Scale

1 cup unsalted butter
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
Cinnamon-sugar mixture for rolling (additional sugar and cinnamon)

Instructions

Brown the butter in a saucepan over medium heat until golden brown and nutty, about 5 minutes. Allow to cool slightly.
In a bowl, combine granulated sugar, brown sugar, and browned butter. Add eggs and mix until smooth.
In another bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add dry ingredients to wet mixture until just combined.
Cover dough and chill in the refrigerator for at least one hour.
Preheat oven to 350°F (175°C). Roll tablespoon-sized balls of dough in the cinnamon-sugar mixture.
Place dough balls on parchment-lined baking sheets about 2 inches apart and bake for 10 minutes until edges are golden but centers remain soft. Cool on wire racks.

Nutrition

Serving Size: 1 cookie (28g)
Calories: 130
Sugar: 10g
Sodium: 75mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: <1g
Protein: <1g
Cholesterol: 20mg

Keywords: Consider mixing in chocolate chips or nuts for added flavor. Ensure browned butter cools before adding eggs to avoid scrambling. Store cookies in an airtight container at room temperature for up to one week.