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5 from 3 votes

Brown Butter Snickerdoodles

Soft, thick, and chewy cookies with slightly crispy edges and soft centers. No chilling needed.
Recipe by: Katie Gets Creative
Prep Time: 30 minutes
Cook Time: 8 minutes
Servings: 24 cookies

Ingredients

  • 1/2 cup butter, browned
  • 1/2 cup sugar (95 g)
  • 1/3 cup dark brown sugar (57 g)
  • 1 egg, medium size
  • 1 tsp whole milk
  • 1 tsp vanilla
  • 1/2 tsp cornstarch, baking soda, salt, and cinnamon
  • 1 tsp cream of tartar
  • 1 ⅔ cups all purpose flour (210 g)

Cinnamon Sugar

  • 1 tsp cinnamon
  • 2 tbsp sugar

Instructions

  • Preheat the oven to 350℉.
  • Brown the butter and pour into a medium to large mixing bowl. Let it cool for a few minutes (just so it isn't scorching hot). Add the sugars and mix well with a hand mixer or stand mixer.
  • Add the egg, milk, and vanilla and mix until everything is thick and combined, about 1 minute.
  • Add the cornstarch, baking soda, cream of tartar, salt, and cinnamon. Mix to evenly distribute.
  • Add the flour, and gently mix on low until you no longer see any white streaks throughout. The dough shouldn't be too sticky to roll with your hands. If it is, you can add a tablespoon more of flour or cover the dough and let it sit at room temp for about 10 minutes while the flour soaks up the liquid ingredients.
  • Using a cookie scoop or tablespoon, roll dough into balls, then roll in the cinnamon sugar. Place on a baking tray lined with foil, parchment paper, or a silicone baking mat.
  • Bake for 7-8 minutes or until the cookies are set on the edges and slightly golden. Leaving them slightly undercooked is what makes them soft and chewy. Let cool for 5 minutes on the pan then place on wire rack to finish cooling.

Notes

  • This recipe makes 24 cookies using 1 tablespoon of dough each. 
  • The recipe can be doubled if needed.
  • Dough can be refrigerated to bake later, let it cool at room temp for about 30 minutes or until soft enough to scoop into balls. 
  • To freeze: Roll the dough into balls and then in the cinnamon sugar and place on a baking tray in the freezer. Once frozen, put the dough balls into a freezer safe ziploc bag or storage container. The cookies can be baked from frozen, no need to thaw first, but they will need a minute or two longer to bake.