Brown Butter Snickerdoodles
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recipe by The Kitchen Paper https://thekitchenpaper.com/
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- Total Time
- 35mins
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- Serves
- 16
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- Calories
- 270
The hardest part of this recipe is waiting for the butter to cool down enough to make the dough. Once the butter is browned, pour it into a new container so it doesn’t keep cooking in the pan. Give it 5-10 minutes to cool down, because the next step is to mix it with the sugars, and then the eggs. You’ll probably look at these after 10 minutes of baking and think “these are nowhere near done!” Well, you are wrong. They’re done. Take them out. They’ll firm up in a few minutes and leave you with a soft, buttery, cinnamon-sugar cookie that you will fall in love with.
Inspired by: http://thekitchenpaper.com/brown-butter-snickerdoodles/recipe updated 23 Feb 2022
Ingredients
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- Unsalted butter
- 230 g
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- Plain flour
- 325 g
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- Baking powder
- 1 ½ teaspoons
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- Ground cinnamon
- 2 ¾ teaspoons
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- Salt
- ½ teaspoon
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- Granulated sugar
- 155 g
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- Dark brown sugar
- 145 g
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- Egg
- 2
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- Vanilla extract
- 1 teaspoon
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- Caster sugar
- 50 g
Tools
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Oven
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Parchment paper
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Cooling rack
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Stove
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Medium bowl
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Small bowl
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Large saucepan
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Baking sheet - 18 x 13"
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Heatproof bowl
Step preview
- Pre-heat oven - 175°C
- Add a clean large saucepan - medium heat
- Simmer until bubbles form and continue mixing - medium heat
- Cook gently until browned - medium heat
- Prepare a clean heatproof bowl
- Let cool - 10 min
- Add plain flour, baking powder, ground cinnamon and salt to a clean medium bowl
- Add granulated sugar and dark brown sugar to the heatproof bowl
- Add egg and vanilla extract to the dough
- None
- Add ground cinnamon and caster sugar to a clean small bowl
- Roll dough in sugar mixture one by one until covered and gently pat into pan
- Line baking sheet with parchment paper and transfer the balls one by one
- Bake sugar mixture - 10 min, 175°C
- Transfer onto cooling rack