How do I like my eggs you ask? Uhmm, in a cookie! Specifically a Snickerdoodles Cookie from The Sprinkles Baking Book. Seriously guys, the best baking book out there!

What I love so much about these snickerdoodle cookies compared to other snickerdoodle cookies is the nutty caramel flavor you get from browning the butter. It just brings these cookies up a notch from all the rest. I won’t lie though, browning the butter is a challenge. It is not so EAZY PEAZY. You need to have patience and you need to watch carefully because you can easily burn the butter in a matter of seconds and that would be such a tragedy.

With this recipe I would use what the baking book recommended, French-Style Unsalted Butter (like Plugra) instead of regular butter. This kind of butter has a higher fat content and less water making the cookies more dense and rich in flavor. You can find this speciality butter at most local grocery stores. I found it at my local Safeway Grocery Store.

Trust me you do not want to pass this cookie recipe up. This snickerdoodle is more than just a cinnamon and sugar cookie. It is crisp and crunchy yet chewy and tangy. It is the prefect amount of sweetness that goes well with a nice cup of hot coffee.

How To Make Brown Butter Snickerdoodles

First, gather all your ingredients.

1 (8 ounce) block French-style unsalted butter, such as Plugra
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups plus 2 tablespoons granulated sugar
2 large eggs
1 & 1/2 tablespoons pure vanilla extract
2 teaspoons ground cinnamon

Next, preheat oven to 350°F degrees. Line 2 cookie sheets with parchment paper or silicone baking mats.

In a medium saucepan, melt the butter over medium heat until it begins to foam, 3 to 4 minutes. Swirl the butter around in the pan until it begins to brown lightly, smell nutty, and form tiny brown flecks, 3 to 4 minutes. Remove from the heat to cool.

In a medium bowl, combine the flour, cream of tartar, baking soda, and salt.

In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the browned butter and 2 cups of the sugar on medium speed until light and fluffy, 2 to 3 minutes.

Reduce the speed to low and beat in eggs, one at a time, and the vanilla until just blended.

Slowly add in the flour mixture and beat until just combined.

In a small, shallow bowl, combine the remaining 2 tablespoons sugar and the cinnamon.

Portion out the 3 tablespoons (or about 1/4 cup or 2.5 ounces) of the dough at a time and form the dough into balls. Roll each ball in the cinnamon-sugar mixture and arrange the cookies on the baking sheets, five per sheet, spacing them at least 5 inches apart.

Bake, rotating the sheets halfway through for even baking, until the edges are lightly browned and the centers of the cookies are set but still soft, 14 to 15 minutes for chewier cookies and 16 to 17 minutes for crispier cookies.

Cool on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough.

Tips & Tricks

My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
Some of my favorite gadgets to bake with are the Solula Professional 18/8 Stainless Steel Medium Cookie Scoop I got from Amazon. I also love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Sprinkles Brown Butter Snickerdoodles

Adapted from The Sprinkles Baking Book: Brown Butter Snickerdoodles

By: Tammie

March 30, 2019
16
1 hr
Print this

Ingredients

1 (8 ounce) block French-style unsalted butter, such as Plugra
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups plus 2 tablespoons granulated sugar
2 large eggs
1 & 1/2 tablespoons pure vanilla extract
2 teaspoons ground cinnamon

Directions

Step 1: Preheat oven to 350°F degrees. Line 2 cookie sheets with parchment paper or silicone baking mats.
Step 2: In a medium saucepan, melt the butter over medium heat until it begins to foam, 3 to 4 minutes. Swirl the butter around in the pan until it begins to brown lightly, smell nutty, and form tiny brown flecks, 3 to 4 minutes. Remove from the heat to cool.
Step 3: In a medium bowl, combine the flour, cream of tartar, baking soda, and salt.
Step 4: In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the browned butter and 2 cups of the sugar on medium speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and beat in eggs, one at a time, and the vanilla until just blended. Slowly add in the flour mixture and beat until just combined.
Step 5: In a small, shallow bowl, combine the remaining 2 tablespoons sugar and the cinnamon.
Step 6: Portion out the 3 tablespoons of the dough at a time and form the dough into balls. Roll each ball in the cinnamon-sugar mixture and arrange the cookies on the baking sheets, five per sheet, spacing them at least 5 inches apart.
Step 7: Bake, rotating the sheets halfway through for even baking, until the edges are lightly browned and the centers of the cookies are set but still soft, 14 to 15 minutes for chewier cookies and 16 to 17 minutes for crispier cookies.
Step 8: Cool on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
Step 9: Repeat with the remaining dough.