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Description
Deliciously chewy snickerdoodles with a rich brown butter flavor and a hint of sea salt for the perfect sweet and salty balance.
Ingredients
- 1 cup unsalted butter, browned and cooled
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup granulated sugar (for rolling)
- 1 tbsp ground cinnamon
- 1 tsp flaky sea salt (for sprinkling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Brown butter in a saucepan over medium heat, stirring until golden. Let cool.
- In a bowl, mix 1 1/2 cups sugar and eggs with the cooled brown butter.
- Whisk flour, cream of tartar, baking soda, and salt in a separate bowl.
- Gradually add dry ingredients to wet, mixing until combined.
- In a small bowl, mix 1/4 cup sugar and cinnamon for rolling.
- Scoop dough, roll into balls, then coat in cinnamon-sugar.
- Place on baking sheets, flatten slightly, and sprinkle with sea salt.
- Bake for 10-12 minutes until edges are set.
- Cool on baking sheets for 5 minutes before transferring.
Notes
- Brown butter carefully to avoid burning.
- Dough can be chilled for 30 minutes if too soft.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American