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Brown Butter Snickerdoodles
Course
Dessert
Prep Time
1
hour
hour
25
minutes
minutes
Cook Time
9
minutes
minutes
Total Time
1
hour
hour
34
minutes
minutes
Servings
18
cookies
Author
Pam - For the Love of Cooking / Inspired by A Southern Grace
Ingredients
Dough:
½
cup
unsalted butter
softened
1 ½
cups
flour
½
tsp
baking soda
¼
tsp
cream of tartar
¼
tsp
salt
½
cup
white sugar
1
large egg
⅓
cup
brown sugar
packed
For Rolling:
2
tbsp
white sugar
1
tsp
cinnamon
Instructions
In a medium saucepan, add 1 stick of unsalted butter and melt over medium heat.
Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown.
This process only takes about 5 minutes and the turn happens quickly.
Immediately remove the pan from the heat and allow it to cool for a few minutes.
Pour the brown butter & and all of the brown bits into a small bowl and place into the refrigerator for 15 minutes, to cool completely.
Combine the flour with baking soda, cream of tartar, and salt until well mixed.
Cream the white sugar and egg with a hand mixer.
Add the cooled brown butter and brown sugar then beat until creamy.
Slowly add the flour mixture to the butter mixture until mixed thoroughly.
Place into the refrigerator for 60 minutes to harden.
Preheat the oven to 350 degrees and line a baking tray with a silpat mat.
Combine the 2 tablespoons of white sugar with the cinnamon and mix well.
Roll the dough in a small ball then toss in the cinnamon/sugar mixture.
Place on the silpat mat lined baking sheet then lightly press the dough with your hand to slightly flatten.
Place dough 2 inches apart on the baking sheet.
Place the baking tray into the oven and bake for 8-9 minutes.
Side Note: If you like crispier cookies, cook for 9-11 minutes.
Remove from the oven and let cool on the baking tray for a few minutes before transferring them to a cooling rack.
Serve with ice-cold milk. Enjoy!