Browned Butter Snickerdoodles
Golden browned butter is the base in these exquisite cinnamon and sugar cookies that takes holiday goodness to a whole new level. Browned butter snickerdoodles will be at the top of your Thanksgiving and Christmas baking lists.
Servings: 24
Ingredients
FOR THE COOKIES:
- 1 Cup Salted Butter, browned and cooled to room temperature
- 1 ¼ Cup Granulated Sugar
- 2 Large Eggs
- 2 ½ Cups All Purpose Flour
- 2 Teaspoons Cream of Tartar
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
Instructions
- Place your butter in a sauce pan on the stove on medium to high heat. Once it fully melts, stay close. Whisk the butter as it bubbles and browns, and watch to be sure that beneath the foamy butter that rises, your butter isn’t starting to burn. This should take no more than one to three minutes depending on your burner temperature. Remove the brown butter and immediately pour it into a small bowl. This will stop the butter from cooking further. Allow it to cool to room temperature and then proceed with the recipe.
- Cream the browned butter and sugar on medium until smooth, about 30 seconds. Add eggs and mix until incorporated. Mix in flour, cream of tartar, baking soda and salt, and stir until a dough forms and no powder remains unmixed.
- Shape dough into 2 inch balls. Mix sugar and cinnamon in a small bowl. Roll balls in cinnamon-sugar mixture and place on nonstick cookie sheet. Bake for 8-10 minutes. Allow to cool for a few minutes, and remove to wire rack to cool completely. Store any leftover cookies at room temperature in an airtight container for up to three days. Enjoy!
Notes
See blog for dietary substitutions on dairy and gluten.