Brown Butter Snickerdoodle Cookies
These Brown Butter Snickerdoodle Cookies are a flavorful twist on the classic, featuring the rich, nutty taste of browned butter combined with a sweet cinnamon-sugar coating. Soft, chewy, and perfectly spiced, they’re the ultimate fall treat!
Equipment
- 1 Stand Mixer
- 2 cookie sheets
Ingredients
For the Cookies:
- 10 tablespoons unsalted butter
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice Optional
- ¼ teaspoon ground ginger Optional
- ½ teaspoon salt
For the Cinnamon Sugar Coating:
- 2 teaspoon ground cinnamon
- ¼ cup granulated sugar
Instructions
- In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring constantly, until the butter turns amber in color and develops a nutty aroma (about 5-7 minutes). Remove from heat and allow to cool to room temperature.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
- In a small bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice, ground ginger and salt.
- In the bowl of your stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer, beat the granulated sugar, brown sugar, and browned butter for 2-3 minutes until the sugars have dissolved and the mixture is pale in color. oth.
- With the mixer on medium speed beat in the egg and vanilla extract until the mixture is homogenous. Making sure to scrape the sides of a bowl using a rubber spatula
- With the mixer on low speed gradually add the dry ingredients to the wet ingredients, stirring until combined.Do not overmix
- In a small bowl, combine the cinnamon and ¼ cup granulated sugar.
- Using a large cookie scoop roll the prepared dough into balls, then coat each ball generously in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheet, about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers are soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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