Ingredients
For the Cookies
- 13 tablespoons unsalted butter
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 2 tsp cornstarch
For the Coating
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Brown the Butter and Mix the Dough
First, get your dry ingredients ready. In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, kosher salt, and cornstarch. Set that aside.
Now, brown the butter. Melt the butter in a large pot over medium heat. It will start to crackle and sizzle – just let it go for a few minutes, stirring it every so often.
After a bit, the sizzling will quiet down and the butter will start to foam up. Swirl the pan every few seconds. You’re looking for the butter to turn golden brown and for you to see little brown bits swirling around at the bottom.
The moment it’s golden and smells nutty, pull it from the heat and pour it into a large bowl. Put it in the fridge for 10 minutes to cool down a bit.
After 10 minutes, add the dark brown sugar, granulated sugar, and vanilla extract to the cooled brown butter. Whisk it all together.
Whisk in the egg and egg yolk until everything is well combined.
Finish the Dough and Chill
Fold the dry ingredients into the wet ingredients with a spatula until they are just combined. Don’t overmix.
Cover the bowl tightly and chill the dough for at least 3 hours. This is a really important step – it allows the flavors to meld and ensures your cookies won’t spread into thin wafers.
Coat and Bake the Cookies
Once the dough has chilled, preheat your oven to 350 F and line a baking sheet with parchment paper.
In a small bowl, whisk together the granulated sugar and ground cinnamon for the coating.
Scoop the dough – I use a 2-tablespoon cookie scoop – and roll it in the cinnamon sugar until it’s generously coated.
Place the cookies on the prepared baking sheet about 2-3 inches apart.
Bake for 8-10 minutes. The edges will be set and the centers will look puffy.
Let them cool on the baking sheet for 10 minutes before moving them to a wire rack.
Brown Butter Snickerdoodles
Ingredients
For the Cookies
- 13 tablespoons unsalted butter
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 2 tsp cornstarch
For the Coating
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Whisk together flour, baking soda, baking powder, cinnamon, salt, and cornstarch in medium bowl.
- Brown butter over medium heat until golden and nutty, stirring occasionally.
- Transfer browned butter to large bowl, refrigerate 10 minutes.
- Mix cooled butter with both sugars and vanilla extract.
- Whisk in egg and egg yolk until combined.
- Fold dry ingredients into wet ingredients just until combined.
- Cover and chill dough for 3 hours.
- Preheat oven to 350°F and line baking sheet with parchment.
- Mix granulated sugar and cinnamon for coating.
- Scoop 2-tablespoon portions, roll in cinnamon sugar mixture.
- Place cookies 2-3 inches apart on baking sheet.
- Bake 8-10 minutes until edges set and centers puffy.
- Cool on baking sheet 10 minutes before transferring to wire rack.
Notes
