Brown Butter Snickerdoodle Cookies recipe

No-chill brown butter snickerdoodle cookies are simple to prepare. A cinnamon-sugar-rolled chewy butter cookie. Crisp-edged chewy cookies.

Ingredient

– 2 ⅔ cups All-purpose flour – 1 ½ teaspoon Cream of tartar – 1 tablespoon Cornstarch – ¼ teaspoon Baking soda – ¼ teaspoon Baking powder – 1 teaspoon Salt – 1 cup Plus 2 tablespoon Unsalted butter browned – 1 ½ cups White granulated sugar – 2 Large eggs room temperature – 2 teaspoon Pure vanilla extract – ¼ cup White granulated sugar – 1 tablespoon Ground cinnamon

Direction

Heat oven to 350F and line 2 cookie sheets with paper.Melt butter in a big pan on medium. With a rubber spatula, stir butter until amber and milk deposits separate and brown. Remove heat rapidly. Cool 15 minutes.

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Before usage, butter must be room temperature. If even slightly heated, the cookies will spread more in the oven and have a softer dough consistency. The butter will quickly cool if placed in the freezer for 10 minutes after 15 minutes.

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Sift flour, baking soda, baking powder, salt, cream of tartar, and cornstarch in a medium basin. Set aside.Mix sugar and browned butter in a large bowl. Mix in eggs and vanilla. Mix well. Mix in dry ingredients.

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In a small dish, blend sugar and cinnamon. Take a 3 oz cookie scoop and scoop big cookie dough balls. Roll balls in cinnamon-sugar. Use 6 cookie dough balls per sheet.

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Bake cookies one pan at a time for 12-14 minutes. When edges are slightly golden brown, cookies are done. Let sit on cookie sheet for 5 minutes before transferring.

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also see

also see

Lemon Blueberry Cookies recipe