Browned Butter Snickerdoodle Cookies
These snickerdoodles are more than just your average cinnamon sugar cookie. The browned butter, hint of cardamom, and chocolate bits really take the flavor to the next level! If you share these with anyone, get ready for them to beg for more.
Servings: 27 cookies
Calories: 170kcal
Equipment
- Baking sheet
- Mixing bowls
- Measuring spoons
- Measuring cups or a food scale
- Pot or pan
Ingredients
For the dough:
- 14 tablespoons (196 g) unsalted butter browned and cooled
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar packed
- 2 large (2 large) eggs room temperature
- 1½ teaspoons (1½ teaspoons) vanilla extract
- 2¾ cups (344 g) all-purpose flour
- 1 teaspoon (4 g) baking soda
- 2 teaspoons (6 g) cream of tartar
- ¾ teaspoon (4.5 g) salt
- 1½ teaspoons (3 g) ground cardamom
- 1½ teaspoons (3 g) ground cinnamon
- 2 oz (58 g) your favorite chocolate bar chopped into tiny bits
For rolling:
- ¼ cup (50 g) granulated sugar
- 1 teaspoon (2-4 g) ground cardamom
- 1 teaspoon (2-4 g) ground cinnamon
Instructions
- Preheat oven to 350°F.
- Place the butter in a medium saucepan over medium-high heat, stirring constantly until the bottom turns brown and it gives off a nutty aroma.
- Pour the butter into a large heat-resistant bowl and allow it to cool to room temperature.
- In a separate medium-sized bowl, combine the flour, baking soda, cream of tartar, salt, cardamom, and cinnamon.
- Add the sugars to the butter and cream together for 2 minutes.
- Into the bowl with the sugars and butter, add the eggs one at a time, and then the vanilla. Mix after each addition.
- Carefully add the dry ingredients to the wet ingredients and stir just enough to combine everything.
- Add the chocolate bits and mix to incorporate them into the dough.
- Let the dough sit while preparing the sugar mixture and lining cookie sheets with parchment paper.
- In a small bowl, combine ¼ cup granulated sugar, 1-2 teaspoon cardamom, and 1-2 teaspoon cinnamon (depending on your flavor preference).
- Roll the dough into 1 inch balls, and then roll into the sugar mixture so that the entire dough ball is covered in the sugar/cardamom/cinnamon.
- Bake the cookies at 350°F for approximately 9-11 minutes. The bottoms and edges should be just slightly tan. If you prefer a crunchier cookie, bake for an additional minute or so, until the bottoms are a darker golden.
- Transfer the cookies to a cooling rack. Enjoy!
Notes
Store cookies in an airtight container at room temperature for 1 week or in the freezer for 1 month.
The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 170kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 114mg | Potassium: 84mg | Fiber: 1g | Sugar: 14g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
