Brown butter snickerdoodle cookies
These delicious Snickerdoodle cookies are everyone’s favorites. But with the addition of brown butter, they’re even better! Get ready for the cookie to make this holiday season!
INGREDIENTS
– 16 tbsp (2 sticks) unsalted butter
– 1 1/3 cups granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 3 cups all-purpose flour
– 2 tsp cream of tartar
– 1 tsp baking soda
– 1 tsp kosher salt
– 4 oz white chocolate (optional), to drizzle
For the sugar topping:
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground cloves
INSRUCTIONS
– Brown the butter. Melt the butter in a skillet over medium heat. Once melted, continue to cook until the foaming slows and the milk solids turn brown and smell nutty, 4-6 minutes. Remove from the heat, scrape into a bowl, and set aside until the butter cools and solidifies, 1-2 hours.
– Prepare the sugar topping. In a bowl, combine the sugar, cinnamon, ginger, and cloves. Mix and set it aside.
– Make the cookies. In the bowl of a stand mixer, combine the cooled and solidified butter with the sugar. Using the paddle, mix on medium speed until the mixture is light and fluffy, 3-5 minutes. Add the eggs one at a time until each is combined. Mix in the vanilla extract. Add the flour, cream of tartar, baking soda, and salt. Mix until the ingredients are combined and form a dough. Cover and fully chill the dough in the refrigerator, 2 hours or overnight.
– Bake the cookies. Preheat the oven to 350°F. Using a #40 cookie scoop (about 1 1/2 tbsp), scoop dough and roll into balls. Roll each dough ball in the prepared sugar mixture and place on parchment-lined baking sheets 4 inches apart from each other.
Bake one pan at a time on the middle rack until the cookies are puffy, soft, and just set on the edges, 12-14 minutes. Remove from the oven and cool on the baking pan for 5 minutes before placing on a cooling rack to cool fully.
