Salted Brown Butter Snickerdoodles
Prep time: 
Cook time: 
Total time: 
Yield: 2 dozen small cookies
  • 1 stick plus 3 tablespoons of salted butter. (11 tablespoons)
  • 1 cup brown sugar, packed
  • ½ cup white sugar
  • 1 egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
For rolling:
  • 3 tablespoons sugar
  • 1 tablespoon cinnamon
  1. Preheat oven to 325 F.
  2. To brown butter- place butter in a heat-proof bowl with a plate or other snug cover in the microwave. Cook on high for 5-7 minutes. Butter will pop, sizzle and become perfectly browned.
  3. Transfer butter to a large mixing bowl and with an electric mixer or whisk, mix in the sugars until smooth and well-combined. Add the egg, yolk and vanilla, and mix until smooth.
  4. In a separate bowl, combine the dry ingredients. Gradually add them to the wet ingredients and mix until just combined.
  5. Combine the 3 tablespoons of sugar and cinnamon in a shallow dish. Scoop dough into equal 1 inch sized portions, roll into balls and coat in cinnamon sugar. Place dough balls an inch apart on parchment or silpat-lined cookie sheets.
  6. Bake for 10-12 minutes or until bottoms of the cookies are golden. Right after coming out of the oven, gently pat the tops of the cookies with a spatula to flatten. (To add some extra cracks!)
Recipe by The Baker Chick at