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Brown Butter Snickerdoodles

Browning the butter is the key to this recipe; it creates a nutty, almost caramel-like flavor that makes these snickerdoodles stand out. The dough uses dark brown sugar and an extra egg yolk, which guarantees a chewy, tender center that stays soft for days.
Prep Time20 minutes
Cook Time10 minutes
Chill + Cooling Time3 hours 10 minutes
Total Time3 hours 40 minutes
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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

Chilling dough is essential to prevent spreading and develop flavor.
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