She’s the Goose
From the Oven · Every Season
Brown Butter Snickerdoodles
The old cinnamon cookie with browned butter underneath it — nutty and deep, with crisp edges and a soft center.
The old cinnamon cookie, made with butter that spent seven minutes turning into something else.
Ingredients
The dough
- 1 cup (2 sticks) unsalted butter
- 1½ cups granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 2¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp fine sea salt
The rolling sugar
- ¼ cup granulated sugar
- 1 Tbsp ground cinnamon
Method
- 01
Melt the butter in a light-colored saucepan over medium heat, swirling often, until the milk solids are deep golden and smell nutty, 5–7 minutes. Pour into a mixing bowl, scraping in the browned bits, and cool 15–20 minutes.
- 02
Whisk the sugar into the cooled brown butter until smooth. Add the eggs, egg yolk, and vanilla; whisk until glossy.
- 03
Stir in the flour, cream of tartar, baking soda, and salt until no dry streaks remain. Do not overmix.
- 04
Cover and refrigerate at least 45 minutes.
- 05
Heat the oven to 350°F and line baking sheets with parchment. Stir the rolling sugar and cinnamon together. Scoop the dough into 1½-tablespoon balls, roll generously in cinnamon sugar, and set two inches apart.
- 06
Bake 9–11 minutes, until the edges are set and lightly golden while the centers still look slightly soft.
- 07
Rest on the baking sheet 5 minutes, then move to a wire rack.
Notes
To freeze: chill the dough first, scoop and roll in cinnamon sugar, freeze on a tray until solid, then bag. Bake from frozen at 350°F for 10–13 minutes, pulling them while the centers still look underdone.