Browned Butter Snickerdoodles - A Recipe from Scratch

      With their thick, crinkled appearance and rich, deeply caramelized flavor, these are truly exceptional snickerdoodles. The key ingredient is browned butter, which is cooked until the milk solids reach a deep amber hue, lending an added layer of richness and complexity. A combination of baking powder, cream of tartar, and baking soda achieves the perfect balance of chewiness and lift. Chilling the dough is crucial, as it enhances the flavor and manages the spread. The final touch? A generous coating in cinnamon sugar, resulting in a crisp, textured crust that crumbles with every bite.

      Yields 8 large cookies

      1¼ cups (284 grams) unsalted butter, softened

      1¾ cups (350 grams) granulated sugar, divided

      ½ cup (110 grams) tightly packed light brown sugar

      1 large egg (50 grams), cold

      2 large egg yolks (37 grams), cold

      1½ teaspoons (6 grams) vanilla extract

      2¾ cups (344 grams) all-purpose flour

      1 tablespoon (15 grams) baking powder

      1½ teaspoons (4.5 grams) cream of tartar

      1 teaspoon (3 grams) kosher salt

      ¼ teaspoon (1.25 grams) baking soda

      2½ teaspoons (5 grams) ground cinnamon

      In a medium light-hued saucepan, melt the butter over medium-high heat, stirring often until the milk solids at the bottom turn a deep amber and the butter becomes fragrant, about 8 to 10 minutes. Transfer it to a shallow heatproof baking dish and let it cool completely for 1 to 1½ hours. Line a baking sheet with parchment paper. In the bowl of a stand mixer with the paddle attachment, mix the browned butter, 1¼ cups (250 grams) of granulated sugar, and brown sugar on medium speed until fluffy, approximately 2 to 3 minutes, pausing to scrape the paddle and the sides of the bowl. Add the cold egg and yolks one at a time, mixing well after each addition. Incorporate the vanilla.

      In a medium bowl, combine the flour, baking powder, cream of tartar, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture, mixing just until incorporated, and stopping to scrape down the bowl. Using a ½-cup dry measuring cup, scoop out the dough (about 129 grams each) and place them 2 inches apart on the prepared baking sheet. Press a 3-tablespoon spring-loaded scoop, rounded side up, into the center of each dough mound to create a rounded top with a border. Cover the dough and refrigerate for at least 2 hours or overnight.

      Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper. In a small bowl, mix together the cinnamon and the remaining ½ cup (100 grams) of granulated sugar. Toss the dough in the cinnamon sugar until thoroughly coated. Arrange them 3 inches apart on the prepared sheet. Bake until the edges are lightly browned but the centers still appear slightly wet, about 12 to 14 minutes, rotating the pan halfway through. While the cookies are still warm, gently swirl a 4- to 5-inch round cutter around each cookie to shape them evenly. Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.

      We'd love to hear how they turned out!