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Brown Butter Snickerdoodles Cookies
These are SUPER chewy Snickerdoodle Cookies made with brown butter for ultimate rich flavor that is so complex and incredibly addictive. They are rolled in delicious cinnamon sugar just like classic snickerdoodles!
Ingredients
Cookie dough:
- ½ cup plus 1 tbsp (125g) salted butter (you can also used unsalted butter - see notes in the FAQ section above)
- ½ cup (110g) packed light brown sugar
- ⅓ cup (65g) granulated sugar
- 1 large egg at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- ½ teaspoon lemon juice (make sure it is a level ½ teaspoon)
- 1 ¼ cups (180g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
Cinnamon sugar:
- 3 tablespoon (42g) granulated sugar
- 1 ¼ teaspoon ground cinnamon
Instructions
- First brown the butter. Follow the instructions in this post here to learn how to brown butter. It’s easy!
- Make the cookie dough. Combine flour, baking powder, baking soda, salt and nutmeg in a medium bowl and whisk well until evenly blended.
- 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. Add egg and mix well until incorporated and creamy smooth. The mixture will thicken and lighten up a bit.
- Add the flour mixture to the butter mixture and fold it in until evenly incorporated. Cover the dough and refrigerate for just 20 minutes while the oven is preheating.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- NOTE: this recipe makes 12 large cookies or 16 smaller cookies.
- For larger cookies, use a 1.5 oz cookie scoop to portion dough, scooping up just less than the scoop's capacity (so, that's about 1.2 oz) and roll them into smooth balls. For smaller cookies, use a 1 oz cookie scoop. Roll them in cinnamon sugar, applying some pressure to make sure it sticks evenly. Then, roll them in cinnamon sugar again to get a nice heavy coating. Place them onto prepared baking sheets spacing them 3 inches apart.
- Bake for 9-11 minutes until lightly golden and soft in the center. Transfer cookies to a wire rack to cool. Let cookies cool for 1 minute on the baking sheet. Transfer cookies individually to a wire rack to cool completely.
