Thick, crinkled, and packed with deep caramelized flavor, these are next-level snickerdoodles. Browned butter is the star here, cooked until the milk solids turn deep amber, adding richness and complexity. A mix of baking powder, cream of tartar, and baking soda strikes the right balance between chew and lift. Chilling the dough is essential—it deepens the flavor and controls the spread. And the finishing touch? A generous toss in cinnamon sugar, creating a crisp, craggy crust that shatters with each bite.

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Browned Butter Snickerdoodles

Makes 8 large cookies

Ingredients

• 1¼ cups (284 grams) unsalted butter, softened
• 1¾ cups (350 grams) granulated sugar, divided
• ½ cup (110 grams) firmly packed light brown sugar
• 1 large egg (50 grams), cold
• 2 large egg yolks (37 grams), cold
• 1½ teaspoons (6 grams) vanilla extract
• 2¾ cups (344 grams) all-purpose flour
• 1 tablespoon (15 grams) baking powder
• 1½ teaspoons (4.5 grams) cream of tartar
• 1 teaspoon (3 grams) kosher salt
• ¼ teaspoon (1.25 grams) baking soda
• 2½ teaspoons (5 grams) ground cinnamon

Instructions

• In a medium light-colored saucepan, cook butter over medium-high heat, stirring frequently, until milk solids at bottom have turned a deep amber color and butter is fragrant, 8 to 10 minutes. Pour into a shallow heatproof baking dish, and let cool completely, 1 to 1½ hours.
• Line a baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat browned butter, 1¼ cups (250 grams) granulated sugar, and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape paddle and bottom and sides of bowl. Add cold egg and cold egg yolks, one at a time, beating well after each addition. Beat in vanilla.
• In a medium bowl, whisk together flour, baking powder, cream of tartar, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined and stopping to scrape paddle and bottom and sides of bowl.
• Using a ½-cup dry-measuring cup, scoop dough (about 129 grams each), and place 2 inches apart on prepared pan. Press a 3-tablespoon spring-loaded scoop, rounded side up, into middle of each dough scoop to create a mounded center with a border. Cover and refrigerate for at least 2 hours or overnight.
• Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
• In a small bowl, whisk together cinnamon and remaining ½ cup (100 grams) granulated sugar. Toss dough in cinnamon sugar until well coated. Place 3 inches apart on prepared pan.
• Bake until edges are lightly browned but centers still look slightly wet, 12 to 14 minutes, rotating pan halfway through baking. While cookies are still hot, gently swirl a 4- to 5-inch round cutter in a circular motion around each cookie to create an even round. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.

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