Description
Chewy snickerdoodle cookies with a nutty brown butter flavor, perfect for the holidays.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 tablespoons ground cinnamon
Instructions
- Melt butter in a saucepan over medium heat. Cook, stirring occasionally, until butter turns golden brown and smells nutty. Remove from heat and let cool slightly.
- In a large bowl, cream together the brown butter and 1 1/2 cups of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine the remaining 1/2 cup granulated sugar and 2 tablespoons cinnamon.
- Roll dough into 1-inch balls.
- Roll each dough ball in the cinnamon-sugar mixture.
- Place cookies 2 inches apart on baking sheets lined with parchment paper.
- Bake at 375°F (190°C) for 9-11 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra chewiness, slightly underbake the cookies.
- Ensure your brown butter is not burnt, just nutty and golden.
- Store cooled cookies in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American