Brown Butter Snickerdoodle Cookies Old-Fashioned Goes Gourmet

5 from 14 votes

An old-fashioned crunchy, crinkly-topped, spicy cookie rounds that get a nutty flavor from brown butter. This is definitely a favorite.

Prep Time20

Cook Time10

Course: cookie, Dessert, dolci, Snack, sweet

Cuisine: American

Servings: dozen 2" cookies

Calories: 842kcal

1 cup butter
1 cup white sugar
½ cup brown sugar
2 eggs
2 ¾ cups all-purpose flour
2 teaspoon cream of tartar
1 teaspoon soda
¼ teaspoon salt
For the topping mix ½ cup white sugar with 2 teaspoon cinnamon in a shallow bowl

Heat oven to 400 F.
In a heavy saucepan melt the butter over medium heat. Whisk constantly. The butter will foam and begin to brown; it will have a nutty aroma. This will take 3 to 5 minutes. Be patient and don't rush it. Pour the brown butter into a mixing bowl and let cool.
Once the butter cools, add the sugars and cream together with an electric mixer. Add the eggs in one at a time and mix thoroughly.
In another bowl whisk together all the dry ingredients except for the sugar and cinnamon. Add the dry ingredients to the sugar butter mixture and mix well.
Roll into balls the size of small walnuts. Roll in the sugar/cinnamon mixture.
Place 2" apart on parchment lined baking sheet.
Bake until lightly browned but still soft, around 8 to 10 minutes. The cookies puff up at first and then flatten out.
Cool on wire rack.