The Best Brown Butter Snickerdoodle Cookies Recipe
These brown butter snickerdoodle cookies are soft, chewy, and coated in cinnamon sugar. An easy homemade cookie recipe with rich, nutty flavor!
Ingredients
Cookie Dough:
- 1 cup 226g unsalted butter, browned and cooled
- ¾ cup 150g granulated sugar
- ¾ cup 160g brown sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 tsp vanilla extract
- ½ tsp salt
- 1 tsp baking soda
- 300 g 2 ½ cups all-purpose flour
Cinnamon Sugar Coating:
- ½ cup 100g granulated sugar
- 2 tbsp cinnamon
Instructions
Step 1: Prepare the Brown Butter
- In a light-colored pan, melt 1 cup of unsalted butter over medium-high heat.
- Cook for about 5 minutes, stirring frequently, until brown bits form at the bottom and the butter has a nutty aroma.
- Remove from heat and allow to cool for 35-45 minutes. To speed up cooling, place in the refrigerator for the last 15 minutes.
Step 2: Make the Cookie Dough
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine cooled brown butter, granulated sugar, and brown sugar. Mix until light and fluffy.
- Add 1 egg and mix until fully incorporated, then add the egg yolk and vanilla extract.
- In a separate bowl, whisk together flour, salt, and baking soda.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing.
Step 3: Roll and Chill the Dough
- In a small bowl, mix ½ cup sugar and 2 tbsp cinnamon.
- Scoop out 80g (about ¼ cup) of dough and roll into a ball.
- Coat each dough ball in the cinnamon-sugar mixture.
- Place on a baking sheet and chill in the refrigerator for at least 1 hour (or up to 72 hours for deeper flavor).
Step 4: Bake the Cookies
- Place 4 cookie dough balls on a baking sheet at a time.
- Bake for 13-14 minutes until edges are golden brown but centers remain soft.
- Allow cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack.
- Enjoy!