Chewy Brown Butter Snickerdoodle Cookies – sugar cookies with brown butter, rolled in cinnamon and sugar is a recipe I am happy to share with you. We are starting the season of holiday baking with these delicious decadent cookies with a rich nutty taste and chewy texture.
Brown butter is what gives them a strong flavor, nutty taste and specific color. What makes snickerdoodle cookies different from regular sugar cookies is one single ingredient – cream of tartar, which among other things, gives a chewy texture. You can prepare a big batch, freeze them and have ready made cookies at all times. How great is that?
Ingredients that you need to make Chewy Brown Butter Snickerdoodle Cookies
- Unsalted butter
- Granulated white sugar
- Light brown sugar
- Egg, egg yolk
- Sour cream
- Vanilla extract
- All purpose flour
- Cream of tartar
- Baking soda
- Cinnamon
- Salt
How to prepare Chewy Brown Butter Snickerdoodle Cookies?
1. Brown the Butter
Begin by melting diced butter in a light-bottomed saucepan over medium heat. Stir frequently and stay attentive to prevent burning. This process takes a couple of minutes. You’ll know it’s done when the bubbling stops, the butter turns deep golden with nutty aroma, and the bottom layers darken. Transfer the browned butter to a heatproof bowl and let it cool for about 20 minutes at room temperature. Pro tip: To speed up cooling, use a wide-bottomed bowl.
2. Prepare the Dry Ingredients
While the butter cools, create a flour mixture. Sift together the flour, cream of tartar, baking soda, cinnamon, and salt. Set this mixture aside. In a small bowl, combine 5 tablespoons of white granulated sugar with 2 1/2 teaspoons of cinnamon. Line 2 baking sheets with parchment paper and preheat the oven to 350°F (175°C).
3. Cream the Butter and Sugars
Once the butter has cooled, blend it with white granulated sugar and light brown sugar. Mix at medium/high speed until smooth.
4. Incorporate Wet Ingredients
Add an egg, egg yolk, sour cream, and vanilla to the butter-sugar mixture. Continue mixing at medium/high speed until the mixture is smooth and creamy.
5. Add the Dry Ingredients
Reduce the mixing speed to low and gradually add the flour mixture. Mix just until combined. Wrap the dough and chill it for at least 2 hours, or overnight. Pro tip: For thicker cookies, chill the dough overnight. If the dough is too solid when taken out of the fridge, let it sit at room temperature for 10-15 minutes before using it.
6. Shape and Coat the Cookies
Scoop the dough using 2 tablespoons of cookie scoops, then shape it into balls by rolling them in the sugar and cinnamon mixture until fully coated. Place these balls on the prepared baking sheets, leaving 2-3 inches of space between them (approximately 8 cookies per sheet).
7. Baking and Cooling
Bake for 8-12 minutes or until the bottom turns a light golden brown. Remove them from the oven and allow them to sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Additional tips and tricks Chewy Brown Butter Snickerdoodle Cookies
The safest way to measure the quantity of ingredients is to use a kitchen scale and measure in grams! Especially flour. If you add too much flour, the cookies will be dry, if on the other hand, you add too little of it, the cookies will expand too much.
How to store Chewy Brown Butter Snickerdoodle Cookies?
In an airtight container for 3-4 days.
Can baked cookies be frozen?
Yes, put them in a freezer bag and keep in a freezer for up to 3 months.
Can Chewy Brown Butter Snickerdoodle Cookies dough be frozen?
Yes, roll it first, place in a baking sheet lined with parchment paper, leave in the fridge for 30 minutes, then roll in cinnamon and sugar. Keep them in an airtight container and freeze for no longer than 6 weeks. Frozen balls can be placed directly into the oven, just add 2-3 minutes extra baking time.
Chewy Brown Butter Snickerdoodle Cookies
I believe you are all enjoying in baking cookies. You can find more recipes here – COOKIES. For me, cookie season lasts all year long, although the period when we bake more is about to start. If you are a cookie fan, especially of snickerdoodles and you still haven’t tried it with brown butter, give it a try and you’ll see a difference. Enjoy!
Chewy Brown Butter Snickerdoodle Cookies
Yield: 24 cookies
Prep Time: 40 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 50 minutes
Chewy Brown Butter Snickerdoodle Cookies – sugar cookies with brown butter, rolled in cinnamon and sugar is a recipe I am happy to share with you. We are starting the season of holiday baking with these delicious decadent cookies with a rich nutty taste and chewy texture.
Ingredients
- 1 cup ( 226g ) unsalted butter
- 2 1/2 cup ( 313g ) all purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup ( 215 g) light brown sugar
- 2/3 cup ( 130g ) granulated sugar
- 1 large egg plus1 egg yolk at room temperature
- 1 1/2 teaspoon vanilla extract
- 1 tablespoon sour cream
- CINNAMON SUGAR:
- 5 tablespoon granulated sugar
- 2 1/2 teaspoon cinnamon
Instructions
Brown the butter:
- Place diced butter in a light bottomed saucepan over medium heat. Butter will melt and start bubbling and boiling. Keep cooking with frequent stirring. This will take a couple of minutes. The mixture is done when it stops boiling, the butter gets a deep golden color, bottom layers darken and a nutty flavor appears. Make sure to be close to the cooker and stir constantly so that the butter wouldn’t burn. Remove from heat and pour the butter in another bowl (heatproof bowl) and leave to cool for about 20 minutes at room temperature. A tip: If you want butter to cool faster, put it in a bowl with a wide bottom.For a stronger flavor of cookies, scrape the brown deposits from the bottom of the saucepan!
Prepare the Dry Ingredients:
2. While the butter is cooling , make a flour mixture. Start by sifting the flour, cream of tartar, baking soda, cinnamon and salt and set aside. Mix 5 tablespoons of white granulated sugar with 2 1/2 teaspoons of cinnamon in a small bowl and set aside. Line 2 baking sheets with parchment paper. Preheat the oven to 350 F.
Cream the Butter and Sugars:
3. When the butter is cooled, combine it with white granulated sugar and light brown sugar, then mix with medium/high speed until smooth.
Incorporate Wet Ingredients:
4. Add an egg, egg yolk, sour cream and vanilla. Continue mixing at medium/high speed until smooth and creamy.
Add the Dry Ingredients:
5. Reduce the speed to low and add flour mixture gradually. Mix just until combined. Wrap and chill for at least 2 hours, or overnight. A tip: if you want thicker cookies, chill the dough overnight. If the dough is too solid when you take it out of the fridge, leave it at room temperature for 10-15 minutes before using it.
Shape and Coat the Cookies:
6. Scoop the dough with 2 tablespoon cookie scoops, then shape balls with your hands, roll them into sugar and cinnamon until they’re completely coated. Place the balls in an already prepared baking sheet, 2-3 inches apart (around 8 cookies per sheet ).
Baking and Cooling:
7. Bake for8-12 minutes or until the bottom gets light golden brown. Take them out of the oven and leave in a baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- The safest way to measure the quantity of ingredients is to use a kitchen scale and measure in grams! Especially flour. If you add too much flour, the cookies will be dry, if on the other hand, you add too little of it, the cookies will expand too much.
- Do not skip cooling the dough, It's a very important step in making perfect snickerdoodles. Do not overbake. The cookies will continue to set as they cool.It is enough that the bottom is light golden brown, the edges set and the top still soft.
How to store Chewy Brown Butter Snickerdoodles?
- In an airtight container for 3-4 days.
Can baked cookies be frozen?
- Yes, put them in a freezer bag and keep in a freezer for up to 3 months.
Can Chewy Brown Butter Snickerdoodles dough be frozen?
- Yes, roll it first, place in a baking sheet lined with parchment paper, leave in the fridge for 30 minutes, then roll in cinnamon and sugar. Keep them in an airtight container and freeze for no longer than 6 weeks. Frozen balls can be placed directly into the oven, just add 2-3 minutes extra baking time.
Nutrition Information:
Yield: 24Serving Size: 1
Amount Per Serving:Calories: 73Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 17mgSodium: 105mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 2g
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