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5 from 2 votes

Brown Butter Snickerdoodles

Thin chewy brown butter snickerdoodles! These flavorful cookies are great for ice cream sandwiches. They remain soft and chewy days after baking.
Prep Time10 minutes
Cook Time10 minutes
Butter Cooling Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 30
Author: Maryanne Cabrera

Ingredients

Cookie Dough:

  • 8 oz unsalted European style butter cut into large cubes
  • 1 ½ cup light brown sugar (300 g), packed
  • 1 cup granulated sugar (200 g)
  • 2 large eggs room temp
  • 2 large egg yolks room temp
  • 1 teaspoon pure vanilla extract
  • 2 ½ cup all-purpose flour (325 g)
  • 2 teaspoon baking soda
  • 1 teaspoon kosher salt

Coating:

  • ¼ cup granulated sugar (50 g)
  • 1 Tablespoon ground cinnamon (7 g)

Instructions

  • Brown the butter. Cube butter so it melts evenly. Add to heavy bottomed sauce pan. Cook over medium heat until it foams, smells nutty, and small brown flecks form at bottom of pan. Pour into a separate container to cool completely to room temperature before using.
    • The melted butter will foam up quite a bit. Carefully watch the butter after this point. Be careful because the butter can quickly burn and blacken.
  • Cream butter. Once brown butter has cooled to room temperature, transfer to the bowl of a stand mixer fitted with a paddle attachment. Add brown sugar and granulated sugar. Beat together until creamy and smooth.
  • Add eggs. Mix in the egg and yolks one at a time, then the vanilla. Scrape down the bowl as needed.
  • Dry Ingredients. Whisk together flour, baking soda, and salt in a separate bowl. Add to wet ingredients in three additions on low speed. Mix until just combined.
  • Portion and chill. Use a cookie scoop to portion dough onto a parchment lined baking sheet. Cover and chill in the fridge (or freeze) until firm.
    • Cookie balls can touch at this point since they're going in the fridge, not the oven!
  • Roll and bake. Preheat oven to 325℉. Roll chilled dough balls in cinnamon sugar coating mixture. Place coated balls on parchment lined baking sheet, spacing them about 2-inches apart. Bake for 15-18 minutes, rotating pan halfway through.
  • Roll again. Cool in pan for 5 minutes to slightly firm up. Transfer to wire rack to cool further. Roll cooled cookies in cinnamon sugar mixture one again before serving.

Notes

  • keep cookies in an airtight container at room temp for up to 5 days
  • unbaked frozen cookie balls keeps for up to 3 months. bake straight from frozen, adding a couple extra minutes to cooking time.

Nutrition

Calories: 175kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 160mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 224IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg