Description
These brown butter snickerdoodles are a festive twist on a classic, perfect for Christmas.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar, plus more for rolling
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons ground cinnamon
Instructions
- Brown the butter: Melt butter in a saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
- Cream together: In a large bowl, cream together the browned butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Mix wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Make cinnamon sugar: In a small bowl, combine the cinnamon and extra granulated sugar.
- Shape and bake: Roll the dough into 1-inch balls. Roll each ball in the cinnamon sugar. Place the cookies on a baking sheet.
- Bake: Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until the edges are set.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use a light-colored pan when browning the butter so you can easily see when it’s done.
- Don’t overbake the cookies; they should be soft.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Snickerdoodles, Christmas cookies, brown butter, holiday baking, cookie recipe