Snickerdoodle cookies are one of the best cookies you can prepare for the holiday season. Bursting with cinnamon flavor it’s like these cookies are a shout-out to start holiday baking as soon as the cold season is starting. These Brown Butter Snickerdoodle cookies are nothing else than some buttery cinnamon cookies rolled into a cinnamon sugar mixture and then baked until soft, thick and puffed and the smell while baking fills all the house with pure joy and happiness.
The recipe is very quick and easy to prepare, the dough needs no chilling before baking, and you can have these cookies done in less than 30 minutes which is so great.
What is specific to snickerdoodle cookies is the use of cream of tartar instead of baking powder, which brings their specific tangy flavor and helps them rise more and makes them softer. Browning the butter gives them an irresistible nutty flavor, so if possible don’t skip this step. You can make these Brown Butter Snickerdoodle Cookies in advance, and you can even freeze baked cookies for up to two months.
Brown Butter Snickerdoodle Cookies
- 1/2 cup (110g) butter , unsalted
- 1/3 cup (70g) light brown sugar
- 1/3 cup (70g) sugar
- 1 egg
- 1 tsp (5g) vanilla extract
- 1 ¼ cup (160g) all-purpose flour
- 1 tsp (3g) cream of tartar
- 1/2 tsp (3g) baking soda
- 1/2 tsp (3g) salt
- 1/2 tsp (2g) cinnamon
- 2 tbsp (30g) sugar
- 2 tsp (6g) cinnamon
- Preheat the oven to 375°F (190°C) . Line two baking sheets with parchment paper.
- Place butter into a small saucepan and cook over medium heat, stirring occasionally until butter gets a nutty brown color. It may take a few minutes.
- Sieve the butter into a large bowl and let cool to room temperature.
- Add both sugars over the brown butter and start mixing until creamy. Add egg and vanilla and continue mixing until well incorporated and creamy.
- In a medium bowl mix flour with cream of tartar, baking soda, salt and cinnamon.
- With the mixer on low gradually incorporate it into the butter mixture.
- In a small bowl whisk together the sugar and cinnamon.
- Use an ice cream scoop to take equal amounts of dough (about one big tablespoon) and roll into balls with your hands.
- Roll each ball into the sugar cinnamon mixture and place on the prepared baking sheet.
- Sprinkle flaky sea salt (fleur de sel) on top of each.
- Bake for 7-9 minutes until edges are browned and centers are puffed.
- Cool completely on a cooling rack.