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Brown Butter Snickerdoodle Cookies

by Staff
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PHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE

Snickerdoodles are only made better by nutty, brown butter. These are chewy with pillowy soft centers and that classic snickerdoodle tang. As they cool, they settle into cracked and wrinkly cookies, which, in my opinion, are the very best kind. When making brown butter, don’t walk away as it can burn quickly. You want to let the butter simmer until it’s a dark golden with lots of little brown flecks floating in it. It will simmer quickly and slowly come to a stop. When the butter goes quiet, that’s when you know it’s time to take it off the heat. 

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Yields:

24

Prep Time:

0

hours

10

mins

Total Time:

2

hours

0

mins

1
c.

(2 sticks) unsalted butter

3
c.

(360 g.) all-purpose flour

1/2
c.

(105 g.) packed light brown sugar

1 1/4
c.

(250 g.) granulated sugar, divided

1
tsp.

pure vanilla extract

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  1. In a medium pot over medium heat, melt butter. Reduce heat to medium-low and continue to cook, watching closely and stirring occasionally, until butter simmers, gets foamy, and starts to turn golden. Once simmering stops and butter is deeply golden with brown flecks at the bottom and smells nutty, 5 to 7 minutes, remove from heat. Pour browned butter into a large heatproof bowl and let cool about 10 minutes. 
  2. In a medium bowl, whisk flour, cream of tartar, salt, and baking soda. 
  3. To bowl with brown butter, whisk in brown sugar and 1 cup granulated sugar until combined. Add eggs and whisk until creamy, then whisk in vanilla. Add dry ingredients and stir with a rubber spatula until just combined. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour or up to 2 days. 
  4. Preheat oven to 350°. Line 2 baking sheets with parchment. In a small bowl, combine cinnamon and remaining 1/4 cup granulated sugar. 
  5. Using a medium cookie scoop (about 3 tablespoons), scoop dough and roll into a ball with your hands. Roll balls in cinnamon-sugar until well coated. Arrange on prepared baking sheets, spacing 2″ apart. 
  6. Bake until edges are set and tops start to crinkle, 12 to 14 minutes. Let cool on trays 5 minutes, then transfer to a wire rack and let cool completely.
  7. Make Ahead: Cookies can made 3 days ahead. Store in an airtight container at room temperature. 

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brown butter snickerdoodle cookies

PHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE

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