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When making Brown Butter Snickerdoodle Cookies, you will need the following ingredients: - 1 cup unsalted butter (brown butter) - 1 ½ cups granulated sugar - 1 cup light brown sugar, packed - 2 large eggs - 2 teaspoons vanilla extract - 3 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon cream of tartar - ½ teaspoon salt - For rolling: ½ cup granulated sugar - For rolling: 2 tablespoons ground cinnamon Each ingredient plays a key role in creating rich flavor and chewy texture. The brown butter adds a nutty taste that makes these cookies special. Using both granulated and brown sugar gives the cookies a perfect balance of sweetness. The eggs help bind the dough, while the cream of tartar adds that classic snickerdoodle tang. When you mix the cinnamon and sugar for rolling, it gives each cookie a warm, sweet crust. This simple combination of ingredients makes these cookies a delightful treat. {{ingredient_image_1}} To start, melt the unsalted butter in a medium saucepan over medium heat. Stir it often as it melts. Keep cooking until the butter turns a golden brown and smells nutty. This should take about 5 to 7 minutes. Once it reaches that point, take it off the heat and let it cool a bit. Now, grab a large mixing bowl. Add the brown butter, granulated sugar, and light brown sugar. Use an electric mixer on medium speed. Beat for about 2 to 3 minutes until everything is fluffy and well mixed. Next, add the eggs one at a time. Mix well after you add each egg. After that, add the vanilla extract. Keep mixing until it all blends together perfectly. In another bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and salt. Make sure everything is well mixed so your cookies rise nicely. Slowly add the dry mix to the wet mix. Use low speed on your mixer while you do this. Mix just until combined. Be careful not to over-mix, or your cookies may turn out tough. Cover your bowl with plastic wrap and put it in the fridge. Chill the dough for at least 30 minutes. This step is key to prevent your cookies from spreading too much while baking. In a small bowl, mix the granulated sugar and ground cinnamon. You want to ensure it's well combined. This will give your cookies a great flavor and crunch. While your dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps your cookies bake evenly and not stick. Take some dough with a cookie scoop or tablespoon. Roll it into a ball. Then roll each ball in the cinnamon-sugar mix until fully coated. Place the rolled dough balls onto the prepared baking sheet. Make sure to space them about 2 inches apart. This gives them room to spread while baking. Bake your cookies in the oven for 10 to 12 minutes. They should be lightly golden around the edges but still soft in the center. This is the perfect texture. When the cookies are done, take them out of the oven. Let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy the sweet smell as they cool! To make brown butter without burning it, keep a close eye on the heat. Use a light-colored pan to see the color change. Stir the butter often to promote even cooking. Once it turns a deep golden brown and smells nutty, remove it from the heat right away. Let it cool for a few minutes before using it in your cookie mix. This step is key for a rich flavor. To stop your cookies from spreading too much, chill the dough. After mixing, wrap it in plastic and place it in the fridge for at least 30 minutes. Cold dough helps cookies hold their shape while baking. If you want to be extra careful, you can also chill the formed cookie balls before baking. This helps keep them thick and chewy. For soft and chewy cookies, don't overbake them. Take them out when the edges look light golden but the centers stay soft. The cookies will continue to cook as they cool on the sheet. Use fresh baking soda and cream of tartar for the best rise. Also, make sure you measure the flour correctly. Too much flour can lead to dry cookies. Pro Tips Brown Butter Temperature: Ensure that the butter is browned properly to develop a rich, nutty flavor without burning it. Look for a golden brown color and a fragrant aroma. Dough Chilling: Chilling the cookie dough for at least 30 minutes helps maintain the shape of the cookies while baking, resulting in a thicker, chewier cookie. Cinnamon-Sugar Coating: For an extra burst of flavor, mix in a pinch of nutmeg or allspice with the cinnamon-sugar coating before rolling the cookies. Storage Tips: Keep cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies in a single layer, then transfer them to a freezer bag. {{image_2}} You can make your Brown Butter Snickerdoodle Cookies even better with mix-ins. Here are some fun ideas: - Chocolate Chips: Add 1 cup of semi-sweet or dark chocolate chips. They blend well with the cinnamon flavor. - Nuts: Try adding ½ cup of chopped nuts like walnuts or pecans for a crunchy texture. - Dried Fruit: Include ½ cup of dried cranberries or raisins for a sweet twist. - Toffee Bits: Mix in 1 cup of toffee bits for a buttery, sweet crunch. These additions make each bite unique and fun. Feel free to experiment and discover your favorites! Changing the flavors can give your cookies a new vibe. Here are some options: - Vanilla Alternatives: Instead of vanilla extract, try almond extract for a nutty taste. - Spice Changes: Add a pinch of nutmeg or ginger for extra warmth. - Cocoa: For chocolate lovers, mix in ¼ cup of cocoa powder for a mocha twist. These swaps help you create cookies that fit your taste. Don’t hesitate to adjust spices and flavors! You can enjoy these cookies gluten-free with a few easy swaps: - Flour Substitution: Use 3 ½ cups of gluten-free all-purpose flour. Make sure it has xanthan gum. - Baking Powder: Check that your baking powder is gluten-free. Most brands are safe. - Sugar and Cinnamon: These ingredients are naturally gluten-free, so no need to change them. These simple changes let everyone enjoy your delicious cookies. Always check labels to ensure your ingredients are gluten-free! To keep your cookies soft and fresh, place them in an airtight container. Make sure to let the cookies cool completely before storing. If possible, add a slice of bread to the container. This helps maintain moisture and keeps cookies chewy. You can freeze cookie dough or baked cookies. For dough, scoop and roll the dough into balls. Place them on a baking sheet and freeze until firm. Then transfer them to a freezer bag. You can bake them directly from frozen; just add a couple of extra minutes to the bake time. For baked cookies, let them cool, then wrap each cookie in plastic wrap. Place them in a freezer bag for easy access later. Brown butter snickerdoodle cookies stay fresh for about a week at room temperature. If stored properly, you can keep them in the freezer for up to three months. After this time, they may lose their taste and texture. Always check for signs of spoilage before enjoying your treats. To make soft snickerdoodle cookies, you need a few key tips: - Use brown butter for rich flavor. - Don’t over-mix the dough. Over-mixing makes cookies tough. - Chill your dough for at least 30 minutes. It helps with texture. - Bake them just until the edges are golden. The centers should look soft. When you follow these tips, your cookies will be soft and delicious! Yes, you can use salted butter. However, it changes the taste. Salted butter adds a salty flavor. If you use it, reduce the added salt in the recipe. Unsalted butter is best for controlling salt levels. It lets you taste the cookie’s sweetness better. To keep cookies soft, store them in an airtight container. You can also add a slice of bread to the container. It keeps moisture in, which helps the cookies stay soft. Make sure to cool them completely before storing. This step prevents steam from making them soggy. Yes, using brown sugar gives cookies a chewier texture. It also adds a deeper flavor. However, if you switch, you may need to adjust other ingredients. Using all brown sugar may make cookies denser. A mix of both sugars is often best for the right balance. Now you know how to make soft, chewy snickerdoodle cookies. We covered the ingredients, step-by-step instructions, and helpful tips. You learned how to avoid common mistakes and even tried some fun variations. Baking cookies is a great way to bring joy and sweetness to your day. Enjoy making these delicious treats!

Brown Butter Snickerdoodle Cookies

Deliciously soft and chewy cookies with a rich brown butter flavor, rolled in cinnamon sugar.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter (brown butter)
  • 1.5 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 0.5 teaspoon salt
  • 0.5 cup granulated sugar (for rolling)
  • 2 tablespoons ground cinnamon (for rolling)

Instructions
 

  • Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking while stirring frequently until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
  • Mix Sugars: In a large mixing bowl, combine the brown butter, granulated sugar, and light brown sugar. Beat using an electric mixer on medium speed for about 2-3 minutes until well combined and fluffy.
  • Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
  • Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cream of tartar, and salt.
  • Combine Mixtures: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Avoid over-mixing.
  • Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (this helps prevent spreading during baking).
  • Prepare Rolling Mixture: In a small bowl, combine the ½ cup granulated sugar and 2 tablespoons of ground cinnamon. Mix well.
  • Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Form Cookies: Using a cookie scoop or tablespoon, scoop out portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
  • Place on Sheet: Place the rolled dough onto the prepared baking sheet, spaced about 2 inches apart.
  • Bake Cookies: Bake in the preheated oven for 10-12 minutes or until they are lightly golden around the edges but still soft in the center.
  • Cool Down: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chilling the dough helps prevent spreading during baking.
Keyword brown butter, cookies, snickerdoodle