Description
Chewy brown butter snickerdoodles with a hint of cinnamon and a rich, nutty flavor from browned butter.
Ingredients
Scale
- 1/2 cup butter, browned
- 1/2 cup sugar (95 g)
- 1/3 cup dark brown sugar (57 g)
- 1 egg, medium size
- 1 tsp whole milk
- 1 tsp vanilla
- 1/2 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp cream of tartar
- 1 ⅔ cups all-purpose flour (210 g)
- 1 tsp cinnamon (for cinnamon sugar coating)
- 2 tbsp sugar (for cinnamon sugar coating)
Instructions
- Brown the butter in a saucepan over medium heat, then let it cool slightly.
- In a bowl, mix the browned butter, sugar, and brown sugar until combined.
- Add the egg, milk, and vanilla, then mix well.
- Stir in the cornstarch, baking soda, salt, cinnamon, and cream of tartar.
- Gradually add the flour, mixing until a dough forms.
- Cover and chill the dough for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the cinnamon and sugar for the coating in a small bowl.
- Scoop dough into balls, roll in the cinnamon sugar, and place on the baking sheet.
- Bake for 10-12 minutes until lightly golden.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough prevents spreading.
- Brown butter adds a nutty flavor—don’t skip this step.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: brown butter snickerdoodles, cinnamon cookies, chewy cookies