Description
These soft and chewy Brown Butter Snickerdoodle Cookies are so easy to make. They're prepped in just 20 minutes, rolled in cinnamon sugar, and have the perfect nutty brown butter flavor. You'll want to add these much loved cookies to your cookie rotation!
Ingredients
Scale
Snickerdoodle Cookies
- 226 g (1 cup) unsalted butter, room temp
- 292 g (2 1/4 cups) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 200 g (1 cup) light brown sugar
- 100 g (1/2 cup) granulated sugar
- 1 large egg + 1 yolk, room temp
- 1 teaspoon vanilla bean paste
Cinnamon Sugar Coating
- 50 g (1/4 cup) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a small saucepan, melt the butter over medium heat. Continue to heat, while stirring occasionally, until the butter has brown specks throughout. Remove from the heat and transfer to a large bowl. Set aside to cool for 10 minutes.
- In a medium bowl, whisk the flour, baking soda, baking powder, cream of tartar, cinnamon, and salt. Set aside.
- Add the sugars to the butter and cream together for 1 minute using a hand or stand mixer with the paddle attachment.
- Mix in the egg, yolk, and vanilla bean paste until well combined.
- Add the dry ingredients into the bowl and mix on medium-low speed until just combined.
- Line a small cookie sheet with parchment paper. Scoop the dough using a 1.5-ounce scoop–or about 2 heaping tablespoons—and arrange it on the cookie sheet (touching is fine). Refrigerate for at least 4 hours or overnight.
- Preheat the oven to 350°F/177°C and line a large baking sheet with parchment paper.
- In a small bowl, combine the granulated sugar and cinnamon. Roll each cookie into the mixture to coat it, and arrange them on the baking sheet, spacing about 3 inches apart.
- Bake for 10-12 minutes until the edges are light golden brown, and the centers are still soft and appear slightly underbaked.
- Cool the cookies for 5 minutes on the hot sheet pan and then transfer to a cooling rack.
Notes
Storage: Keep Snickerdoodle cookies in an airtight container at room temperature for up to 5 days.
Freezer: You can freeze the cookie dough balls without the sugar coating for up to 3 months. When ready to bake, roll the frozen dough in the sugar mixture and bake, adding a couple of extra minutes to the baking time.
For thicker cookies: Use 325 g (2 1/2 cups) flour.
For thin cookies: Use 260 g (2 cups) flour.
- Prep Time: 20 minutes
- Chill Time: Overnight
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking