Brown Butter Snickerdoodle Cookies
This recipe for Snickerdoodle cookies elevates the classic recipe with the rich, nutty flavor of brown butter. Rolled in a warm spice blend of cinnamon, cloves, and ginger, these soft, chewy cookies are the ultimate treat any time of year!
Servings: 24 cookies
Ingredients
- 16 tbsp (2 sticks) unsalted butter
- 1 ⅓ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp kosher salt
- 4 oz white chocolate (optional) to drizzle
For the sugar topping
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
Instructions
- Brown the butter. Melt the butter in a skillet over medium heat. Once melted, continue to cook until the foaming slows and the milk solids turn brown and smell nutty, 4-6 minutes. Remove from the heat, scrape into a bowl, and set aside until the butter cools and solidifies, 1-2 hours.16 tbsp (2 sticks) unsalted butter
- Prepare the sugar topping. In a bowl, combine the sugar, cinnamon, ginger, and cloves. Mix and set it aside.1 ⅓ cup granulated sugar, 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground cloves
- Make the cookies. In the bowl of a stand mixer, combine the cooled and solidified butter with the sugar. Using the paddle, mix on medium speed until the mixture is light and fluffy, 3-5 minutes. Add the eggs one at a time until each is combined. Mix in the vanilla extract. Add the flour, cream of tartar, baking soda, and salt. Mix until the ingredients are combined and form a dough. Cover and fully chill the dough in the refrigerator, 2 hours or overnight.2 large eggs, 1 tsp vanilla extract, 3 cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, ¼ cup granulated sugar, 1 tsp kosher salt
- Bake the cookies. Preheat the oven to 350°F. Using a #40 cookie scoop (about 1 ½ tbsp), scoop dough and roll into balls. Roll each dough ball in the prepared sugar mixture and place on parchment-lined baking sheets 4 inches apart from each other.
- Bake one pan at a time on the middle rack until the cookies are puffy, soft, and just set on the edges, 12-14 minutes. Remove from the oven and cool on the baking pan for 5 minutes before placing on a cooling rack to cool fully. Optionally, melt the white chocolate and drizzle over the top of the cooled cookies.4 oz white chocolate (optional)
Video
Notes
Listen to the butter when it is browning. Initially, it will cook vigorously and bubble. Eventually, it will calm down and become quieter. This is when you know it is ready. It will also produce a warm, nutty smell, and there will be small, brown flakes at the bottom of the pan.
Add the eggs one at a time as the mixer continues to run. This creates a more evenly combined batter, allowing the eggs to bind together with the ingredients for a smooth consistency.
If using white chocolate to drizzle, use bars of white chocolate. Chips can contain a stabilizer, making it difficult to spread over the cookies. If chips are the only type available, you can add a bit of coconut oil to them.
Nutrition
Serving: 1cookie | Calories: 209kcal