Take your snickerdoodles to the next level with rich and nutty brown butter! These brown butter snickerdoodles taste incredible and are so easy with NO chilling or mixer required.
Brown the butter: In a large skillet on the stovetop, melt butter over medium/low heat. Once melted, increase heat to medium and cook, stirring frequently as the butter begins to pop/bubble and fiz. Stir/swirl frequently, scraping the bottom of the pan until the sizzling slows and you notice lots of brown specks forming.
1 cup unsalted butter
Remove from heat and pour into a large heat-proof bowl. Allow to cool completely before proceeding with recipe.
Make the cookie dough: Preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
In a large mixing bowl, stir together browned (cooled) butter and sugars until combined.
¾ cup granulated sugar, ½ cup light brown sugar
Add eggs and vanilla extract and stir well.
2 eggs, ½ teaspoon vanilla extract
In a separate, medium-sized mixing bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
Gradually (in 4 or 5 parts) stir flour mixture into butter mixture until completely combined. The dough will seem stiff, this is normal.
In a separate small bowl, whisk together sugar and cinnamon for rolling.
½ cup granulated sugar, 1 Tablespoon ground cinnamon
Roll cookie dough into 1 ½ Tablespoon-sized balls and roll each ball through cinnamon/sugar mixture, coating evenly. Place cookies on prepared baking sheet, spacing at least 2” (5cm) apart.
Bake in 350F (175C) oven for 9-11 minutes. The centers of the cookies may appear slightly under-done when removing from oven, this is fine, allow the cookies to cool completely on the baking sheet where they’ll finish cooking through before enjoying.
Notes
Chilling
Chilling isn’t required, but for thicker cookies cover the dough and chill for an hour before baking. Chilling for much longer than this will make the dough difficult to scoop.
Storing
Store in an airtight container at room temperature for up to 5 days.