Browned Butter Cinnamon Chip Snickerdoodles
Bursting with cinnamon baking chips, golden browned butter, and pure ground cinnamon, these browned butter cinnamon chip snickerdoodles are sure to be a new favorite for your cookie repertoire.
Servings: 15
Ingredients
FOR THE COOKIES:
- 1 ¼ Cup Granulated Sugar
- 1 Cup Salted Butter, browned and cooled to room temperature
- 2 Large Eggs
- 2 ½ Cups All Purpose Flour
- 2 Teaspoons Cream of Tartar
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 1 ½ Cups Cinnamon Baking Chips
FOR ROLLING THE COOKIES IN:
- ¼ Cup Granulated Sugar
- 1 Teaspoon Ground Cinnamon
Instructions
- Brown the butter in a small saucepan over high heat. Be cautious to not burn the butter. When the top gets bubbly and it starts to smell aromatic, whisk and remove from the heat. Allow the butter to cool for about 10 minutes on the counter.
- Heat oven to 400°F. Cream the butter and sugar on medium until smooth, about 30 seconds.
- Add eggs and mix another 30. Mix in flour, cream of tartar, baking soda and salt, stir until fully incorporate.
- Gently fold in cinnamon chips.
- Shape dough into 3 tablespoon balls. Mix sugar and cinnamon. Roll balls in cinnamon-sugar mixture and place on cookie sheet.
- Bake for 10-12 minutes. Allow to cool for a few minutes, and remove to wire rack to cool completely. Enjoy!
Notes
See blog for substitutions on dairy and gluten.