CHEWY Brown Butter Snickerdoodles

Cinnamon sugar is probably one of the most delicious inventions. I feel like it makes everything better, and snickerdoodles are all about it! They're made from soft, sweet vanilla sugar cookie dough rolled in cinnamon sugar for a warm spicy crunchy coating. Well, let me inform you that THESE snickerdoodles are NEXT LEVEL. My Brown Butter Snickerdoodles Cookies have and incredibly rich, nutty buttery flavor and a super chewy texture with no cream of tartar in the recipe. That's right, you don't need cream of tartar to make these since it's not a very common ingredient anymore. The texture of these is as good as their taste, and I know you will fall in love with them.

WHY THIS RECIPE WORKS

• Brown butter cookies - the addition of brown butter really makes these snickerdoodle cookies taste rich and nutty. They have a complex flavor that is highly addictive and satisfying.
• Chewy snickerdoodle cookies - these snickerdoodles are so nice and chewy! They are not dry like a lot of them can be.
• A hint of spice - a little bit of nutmeg in the actual cookie dough really enhances the brown butter flavor. It almost makes these cookies taste like cinnamon donuts!
• Cinnamon sugar - these cookies are rolled in cinnamon sugar for a sweet crunchy spicy coating. It's the main feature of snickerdoodles!
• No cream of tartar! - many recipes for snickerdoodle cookies require cream of tartar, but that is an ingredient that few people have stocked in their pantry. My recipe just uses regular baking soda and baking powder, and a secret ingredient to give that tangy flavor. Read below in the INGREDIENTS section to find out.

INGREDIENTS

• Brown butter - for this recipe you can use salted butter or unsalted butter, but I prefer salted butter for the added richness it brings once the butter is browned. If you use unsalted butter, then double the added salt. You will also need to brown the butter which makes these cookies taste incredibly rich! It has a rich, nutty, butterscotch flavor that really adds so much depth and complements the cinnamon. The instructions for how to brown butter are here.
• Brown sugar - the molasses in brown sugar gives these cookies a toffee-like flavor to complement the nuttiness and also gives them a chewy texture! Only use light brown sugar because dark brown sugar has twice as much molasses and it will overpower the brown butter flavor and will make these cookies too dark in color.
• Granulated sugar - this recipe uses both brown sugar and white granulated sugar. The white sugar will help them crisp up for crunchy edges.
• Egg - one whole egg will set these cookies to perfection.

• Lemon juice - this may seem strange, but it helps add the tanginess that you'd normally get from cream of tartar. Also, the liquid helps replace some of the moisture lost by the butter browning process to make sure these cookies are bendy and chewy. You only need a level ½ teaspoon though. If you use more than that, the cookies will spread too much.
• Pure vanilla extract - snickerdoodle cookie dough is based on a vanilla sugar cookie, so the vanilla quality is important. I like this Madagascar Bourbon Vanilla extract
• All-purpose flour - simple unbleached AP flour is ideal for making chewy cookies.
• Cinnamon sugar - the cinnamon sugar is the essence of snickerdoodles. Don't skip this part!
• Nutmeg - this is my secret! A pinch of nutmeg really enhances the flavor of the cookie dough.

STEP BY STEP INSTRUCTIONS

• STEP 1). Brown the butter. Place butter in a saucepan over medium heat until melted and then continue to cook while stirring occasionally until butter begins to bubble and crackle as the moisture boils off. Keep cooking with frequent stirring until it turns a deep golden color. A dense foam will form at the surface when it is nearly ready. Pour it into a large mixing bowl, then place it in the freezer for 15-20 minutes until cool and set to a firm yet pliable consistency. It should be soft and spreadable, not hard nor brittle.
• STEP 2). Combine dry ingredients. Mix together flour, baking powder, baking soda, nutmeg and salt in a medium bowl and whisk them together to blend evenly.
• STEP 3). Mix butter and sugar. Add both sugars, vanilla and lemon juice to the cooled browned butter and mix with a spatula or whisk gently until combined. If the butter is cooled sufficiently, it will thicken a bit.
• STEP 4). Mix in egg. Add egg and mix well until incorporated and creamy smooth. The mixture will thicken and lighten up a bit.
• STEP 5). Add dry ingredients. Add the flour mixture to the butter mixture and fold it in until evenly incorporated.
• STEP 6). Chill the dough. Cover the dough in the bowl and refrigerate for 20 minutes. You can also skip the refrigeration step and the cookies will be slightly thinner and still amazing (see alternate photos below).
• STEP 7). Make cinnamon sugar. Combine sugar and cinnamon in a small bowl.
• STEP 8). Roll. Scoop mounds of dough and roll into smooth balls, then roll them evenly in the cinnamon sugar. Apply some pressure so you get a nice even coating, and even roll them twice to get a lot of cinnamon on there.
• STEP 9). Bake. Place the balls onto the prepared baking sheets spacing them 2 inches apart. Bake for 9-11 minutes until golden and still soft in the middle.

EXPERT BAKING TIPS

• Measure the flour accurately to ensure you get the right texture. Too much flour will make them dry and crumbly, and too little will cause them to spread excessively.
• Use a trigger-release ice cream scoop to portion these cookies for even baking and roll the dough portions into smooth balls for a uniform shape.
• Let the dough chill in the fridge for up to one hour if you prefer thicker cookies.
• Measure the lemon juice precisely. Too much of it will cause the cookies to spread excessively.

RECIPE FAQ

STORING AND FREEZING

How do I store these cookies?

These cookies are best stored at room temperature in an airtight container for up to 1 week.

Can I freeze snickerdoodle cookies?

Yes, you can freeze these cookies. Once completely cooled, place them in a resealable freezer bag and freeze for up to 3 months.

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