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Flavorful Brown Butter Snickerdoodles with Sea Salt

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A delightful twist on classic snickerdoodles featuring nutty brown butter and a sprinkle of flaky sea salt for a perfect balance of sweet and salty flavors.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, browned and cooled
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons ground cinnamon
  • 1/4 cup (50g) granulated sugar (for rolling)
  • About 1 teaspoon flaky sea salt (Maldon or fleur de sel recommended)

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (225g) of unsalted butter. Stir constantly as it foams and begins to turn golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  2. Mix sugars and butter: In a large bowl, combine 3/4 cup (150g) granulated sugar and 1/2 cup (100g) packed brown sugar. Add the cooled browned butter and beat until smooth and creamy (about 2-3 minutes).
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, ensuring each is fully incorporated. Stir in 1 teaspoon vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 3/4 cups (345g) all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently until just combined. Don’t overmix.
  6. Prepare cinnamon sugar coating: In a small bowl, combine 2 tablespoons ground cinnamon with 1/4 cup (50g) granulated sugar.
  7. Shape and coat dough balls: Scoop dough by rounded tablespoons and roll into balls. Roll each ball in the cinnamon sugar mixture until well coated.
  8. Chill dough (optional): For thicker cookies, chill dough balls for 30 minutes in the fridge.
  9. Bake: Preheat oven to 375°F (190°C). Place dough balls 2 inches apart on a parchment-lined baking sheet. Bake for 9-11 minutes until edges are set and tops crack slightly but centers remain soft.
  10. Add sea salt: Immediately after removing from the oven, sprinkle a small pinch of flaky sea salt on each warm cookie. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Watch the butter closely while browning to avoid burning; stir constantly. Cream of tartar is essential for the classic snickerdoodle tang and chewy texture. Rolling dough in cinnamon sugar creates the iconic crust. Sprinkle flaky sea salt on warm cookies for a perfect salty crunch. Chill dough for thicker cookies and to prevent spreading. Bake no more than 11 minutes to keep centers soft.

Nutrition

Keywords: brown butter snickerdoodles, sea salt cookies, cinnamon sugar cookies, easy snickerdoodle recipe, homemade cookies, holiday cookies, chewy cookies

Find it online: https://lenatable.com/flavorful-brown-butter-snickerdoodles-with-sea-salt-easy-homemade-recipe/