Description
Soft and chewy snickerdoodles with a nutty brown butter twist, perfect for a healthier treat.
Ingredients
- 1 cup unsalted butter, browned
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1/4 cup cinnamon-sugar mixture (for rolling)
Instructions
- Brown the butter in a saucepan over medium heat, then let it cool slightly.
- In a bowl, mix browned butter, sugar, eggs, and vanilla until smooth.
- Combine flour, baking soda, cream of tartar, and salt in a separate bowl.
- Gradually add dry ingredients to wet mixture until dough forms.
- Chill dough for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll dough into balls, coat in cinnamon-sugar, and place on baking sheets.
- Bake for 10-12 minutes until edges are set.
- Let cookies cool on the sheet for 2 minutes before transferring.
Notes
- Browning butter adds depth but can be skipped for regular butter.
- Chilling dough prevents spreading.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American