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 Feb 23, 2022
Ingredients
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- Unsalted butter
- 230 g
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- All purpose 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
- In a heavy saute pan over medium heat, melt the butter
- Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer
- Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan
- Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container
- Let the butter cool for 5-10 minutes before proceeding
- In medium bowl, combine the flour, baking powder, cinnamon, and salt. Whisk together and set aside
- Once the butter has cooled slightly, mix it together with the two sugars
- Add the eggs, one at a time, whisking to fully incorporate, then add the vanilla and mix again
- Combine the wet and dry ingredients and fold together until homogenous
- Combine the 1/4 cup sugar and 2 tsp cinnamon in a very small bowl. Mix together completely
- Roll the dough into 1/8 cup-sized balls and then roll in the cinnamon-sugar mixture
- Line baking sheet with parchment paper and transfer the balls one by one
- Bake for 10-12 minutes
- Transfer onto cooling rack