Soft Brown Butter Snickerdoodles
About this recipe
These Soft Brown Butter Snickerdoodles are a delightful twist on the classic cookie, featuring the rich flavor of browned butter that adds depth and warmth. This recipe is quick to whip up, making it perfect for satisfying your sweet tooth in no time.
With just a few simple ingredients and a straightforward process, you'll have a batch of soft, chewy cookies that are rolled in a delicious cinnamon sugar coating. The use of browned butter not only enhances the flavor but also gives these cookies a unique texture.
Ingredient notes
- Cooled browned butter can be salted or unsalted, depending on your preference.
- The recipe yields about 12 large cookies.
Tips from a little calm’s video
- Let the browned butter cool for about 15 minutes before using. If it's still hot, place it in the fridge for another 15 minutes to cool it down more quickly.
- Use a 2.5 tbsp cookie scoop to portion out the dough for uniform cookies.
Good to know
- How long do I bake the cookies?
- Bake the cookies at 350°F (177°C) for 12-14 minutes.
- How many cookies does this recipe make?
- This recipe makes about 12 large cookies.
- What type of butter should I use?
- You can use either salted or unsalted cooled browned butter.
- What size cookie scoop should I use?
- Use a 2.5 tbsp cookie scoop to portion out the dough.
No life story here — the video and the recipe are the whole point. All credit to a little calm: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Brown the butter and let it cool for about 15 minutes. If it's still hot, place it in the fridge for another 15 minutes.
- 2
In a mixing bowl, combine the cooled browned butter and sugar, and mix until well combined.
- 3
Add the eggs and vanilla extract to the mixture, and mix until smooth.
- 4
In a separate bowl, whisk together the all-purpose flour, cream of tartar, cornstarch, baking soda, baking powder, and salt.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6
In a small bowl, mix together the sugar and cinnamon for the cinnamon sugar coating.
- 7
Scoop out the dough using a 2.5 tbsp cookie scoop, roll into balls, and then roll in the cinnamon sugar mixture.
- 8
Place the cookie dough balls on a baking sheet, leaving space between each cookie.
- 9
Bake at 350°F (177°C) for 12-14 minutes, until the edges are lightly golden.
- 10
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Heads up — we had to guess a little:
- The total time includes cooling and baking time, which is inferred from the notes.
Credit where it’s due: this recipe was transcribed from a little calm’s original video on YouTube. Follow them there — it’s their dish.
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