Brown Butter Snickerdoodles
Prep
20 mins
Cook
28 mins
Servings
8
Difficulty
Easy
These brown butter snickerdoodles are my go to when I want something special without spending hours in the kitchen. The whole process takes less than an hour from start to finish, which means you can have warm, nutty cookies cooling on your counter by dinner time. Brown butter gives these treats a sophisticated, toasty flavor that regular snickerdoodles just can't match. I love that you can add peanuts or oats for extra nutrition and texture, since they pack protein and fiber to make these feel a little less guilty. They're simple enough for a weeknight baking session but fancy enough to impress anyone lucky enough to try one.
Ella x
Ingredients
- 400 gall-purpose flour
- 2baking soda
- 1cream of tartar
- 1salt
- 200 gbrown sugar
- 200 gunsalted butter
- 100 ggranulated sugar
- 1egg
- 1 mLvanilla extract
- 2baking sheets
- 100 gpeanuts or oats
- 50 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- 3
In a large bowl, use an electric mixer to cream the butter and brown sugar until light and fluffy.
Tip: Make sure to use room temperature butter for the best results.
- 4
Beat in the granulated sugar and vanilla extract until well combined.
- 5
Beat in the egg until fully incorporated.
Tip: Make sure the egg is at room temperature for the best results.
- 6
Gradually mix in the dry ingredients until a dough forms.
- 7
In a small bowl, mix together the peanuts or oats and confectioners' sugar.
- 8
Roll the dough into balls, about 2 cm in diameter. Then, roll each ball in the peanut-oat mixture to coat.
Tip: Make sure to press the mixture onto the dough balls to adhere.
- 9
Place the balls onto the prepared baking sheets, leaving about 5 cm of space between each cookie.
- 10
Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
- 11
Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
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