Brown Butter Snickerdoodles
Recipe and photo by Tami Ganeles Weiser
Prep Time: 40 minutes Cook Time: 10 minutes
This crispy version of the classic cinnamon-dusted cookie is enriched by the hazelnut-like flavor of brown butter.
1¼ cups (2½ sticks or 284 grams) unsalted butter, softened to room temperature
4½ cups (585 grams) all-purpose flour
½ cup (102 grams) granulated sugar
1 cup packed (206 grams) light brown sugar
1¾ teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground cinnamon, Vietnamese preferred
6 scrapes nutmeg
¼ teaspoon salt
3 large eggs, room temperature (or 3 tablespoons ground golden flax seeds mixed with ½ cup plus 1 tablespoon water)
2 teaspoons vanilla bean paste or vanilla extract
1 teaspoon corn syrup or cane syrup
1 teaspoon molasses
Cinnamon Sugar Dusting:
½ cup coarse sugar (such as turbinado)
¼ cup (50 grams) granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
- Melt the butter in a small saucepan over medium heat until it crackles, foams and begins to brown. As soon as the butter becomes amber brown, immediately remove pan from the heat and pour the butter into a small heatproof bowl. Cool 20 minutes.
- Sift the flour, sugars, cream of tartar, baking soda, cinnamon, nutmeg, and salt into a large bowl or over two sheets of parchment paper.
- In the bowl of a standing mixer fitted with a paddle attachment, add the eggs, vanilla, corn syrup, and molasses and beat well. Drizzle in the brown butter and beat to thoroughly combine.
- Add the flour mixture in two batches, making sure that that the first batch is fully incorporated before proceeding. Scrape down the sides of the bowl as needed. The dough will be somewhat sandy, but should stick together when squeezed.
- Divide the batter between 3 pieces of parchment paper or plastic wrap. Knead the dough gently to form cylinders, 2 inches in diameter. Twist the ends of the parchment or plastic wrap to seal each cylinder. Refrigerate the dough at least 3 hours or overnight.
- Preheat the oven to 375°F. Line three baking sheets with parchment paper or silicone mats.
- Lay out a sheet of parchment paper. Mix the cinnamon sugar ingredients in a small bowl, then spread on the parchment. Remove the cookie dough from the wrappers and roll in the cinnamon sugar, pressing gently to thoroughly coat. Return any remaining cinnamon sugar to bowl.
- On a cutting board, slice the cookies into ½-inch thick circles, setting aside any misshapen ends. Sprinkle the cookies generously with the remaining cinnamon sugar.
- Bake cookies until lightly golden and set, 10 to 11 minutes, rotating the pans midway through.
- Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make sure the eggs are room temperature so that the melted butter doesn’t begin to re-solidify when added to the dry ingredients. This can be accomplished quickly and easily by submerging the uncracked eggs in a bowl of room temperature water for 10 minutes.
- When measuring out corn syrup or molasses, spray your measuring spoon with a little oil first; this way, the sticky ingredients will slide out of the spoons and into your bowl!