Are you ready? Brown butter snickerdoodles are absolutely the best cookie in the world. I’m serious. Ask The Carpenter.
They are soft and chewy, full of cinnamon sugar, and loaded with a taste that everyone will adore. Something slightly nutty and rich, but something they can’t place. You can smile because you have the secret. And the secret is brown butter.
Brown butter is not difficult but I’m not the best person to explain it. I suggest you check out this tutorial or this one. My only suggestion is to not use a dark pan. It’s very difficult to tell how your butter is doing if you can’t tell what color it is. And brown butter burns really quickly.
If you’re not familiar with snickerdoodles, they are basically a sugar cookie rolled in cinnamon sugar. However, snickerdoodles have a “tang”, if you will, from cream of tartar, which is used instead of baking powder. Cream of tarter helps make snickerdoodles chewy, rather than just soft or “pillowy”. I know that sounds odd but it’s really delicious. The tangy flavor in this cookie is further enhanced by sour cream. And then the brown butter adds a rich overlay that’s oh so tasty and irresistible.
These cookies are seriously amazing. I can’t put into words how good they are. I need you to make them so we can talk about how awesome they are. And then about how you want to add brown butter to absolutely everything.
Brown Butter Snickerdoodles
Print this recipe!
2 1/2 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter
1 1/4 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk
1 teaspoon vanilla
1 tablespoon sour cream
1/4 cup sugar
2 teaspoons cinnamon
Place butter in stainless pot (or other non-dark pot). Melt and brown butter over medium heat. If you need help, check out these tutorials: one and two. Once the butter has reached the desired color, transfer to a mixing bowl and allow to cool slightly.
Meanwhile, in a small bowl, whisk together the flour, baking soda, cream of tartar, cinnamon and salt. Set aside.
When the butter has cooled, add both sugars and beat on medium speed until thoroughly combined, 2-4 minutes. Beat in egg, egg yolk, vanilla, and sour cream. Combine well before slowly adding the dry ingredients. Mix on low until just combined.
Transfer dough to the refrigerator and chill dough for at least 3 hours, or overnight.
About 15 minutes before you’re ready to bake, preheat the oven to 350°. Line one or two baking sheets with parchment.
Mix together cinnamon and sugar in a small bowl. Roll about 2 tablespoons of dough into a ball and then roll in cinnamon-sugar. Place 2 inches apart on a cookie sheet. Bake 8-11 minutes, until edges are just beginning to brown. The snickerdoodles will continue to cook once they are out of the oven. Allow to cool on the pan for a few minutes before transferring to a rack to cool completely.
Try not to burn your mouth eating one off the baking sheet.
-Slightly adapted from Ambitious Kitchen