Brown Butter Snickerdoodles
Prep
20 mins
Cook
28 mins
Servings
8
Difficulty
Easy
Soft and chewy snickerdoodles with a rich brown butter flavor, perfect for a sweet treat.
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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