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Brown Butter Dipped Snickerdoodle Cookies

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Soft and chewy snickerdoodle cookies with crisp edges, enhanced by a rich brown butter dip and coated in cinnamon sugar for a warm, nutty flavor.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour
  • Yield: 15 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 large egg
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, room temperature
  • 1/8 cup plus 1 teaspoon brown sugar, packed
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 cup granulated sugar (for topping)
  • 1/4 cup unsalted butter (for browning)
  • 1 1/2 teaspoons ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Melt butter in a saucepan over medium-low heat until browned with a nutty aroma, then set aside to cool slightly.
  3. Mix sugar and cinnamon in a small bowl for topping.
  4. In a bowl, whisk flour, cream of tartar, salt, and baking soda.
  5. In another bowl, beat butter, granulated sugar, and brown sugar until fluffy.
  6. Add egg and vanilla extract and mix well.
  7. Gradually add dry ingredients and mix until a soft dough forms.
  8. Roll dough into balls.
  9. Dip one side of each ball into browned butter, flatten slightly, then dip into cinnamon sugar.
  10. Place on baking sheet and bake for 10–12 minutes until edges are golden.
  11. Cool on baking sheet before serving.

Notes

  • Do not overbake to keep centers soft.
  • Chill dough if too sticky to handle.
  • Add cinnamon to dough for stronger flavor.
  • Store with parchment between layers to preserve coating.
  • Warm briefly before serving for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/brown-butter-dipped-snickerdoodle-cookies/