Description
Soft and chewy snickerdoodles with rich brown butter and a touch of sea salt for a perfect balance of sweet and savory.
Ingredients
Scale
- 1 cup unsalted butter, browned
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar (for rolling)
- 2 tsp ground cinnamon (for rolling)
- 1 tsp flaky sea salt (for topping)
Instructions
- Brown the butter in a saucepan over medium heat, stirring occasionally until golden brown. Let cool slightly.
- In a large bowl, mix the browned butter and sugar until combined.
- Add eggs one at a time, mixing well after each.
- In a separate bowl, whisk flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Cover and chill dough for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix sugar and cinnamon in a small bowl. Roll dough into balls, then coat in cinnamon sugar.
- Place on baking sheets, spacing 2 inches apart. Lightly press down and sprinkle with sea salt.
- Bake for 10-12 minutes until edges are set but centers are soft. Let cool on sheets for 5 minutes, then transfer to a wire rack.
Notes
- Chilling the dough helps prevent excess spreading.
- Brown butter adds a nutty flavor—don’t skip this step.
- Sea salt enhances the sweetness—adjust to taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg