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Brown Butter Snickerdoodles (Without Cream of Tartar)
Brown Butter Snickerdoodles (Without Cream of Tartar)
Brown Butter Snickerdoodles (Without Cream of Tartar)
Brown Butter Snickerdoodles (Without Cream of Tartar)
Brown Butter Snickerdoodles (Without Cream of Tartar) cover
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From the Cook
From the Cook
From the Cook
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Brown Butter Snickerdoodles (Without Cream of Tartar)

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Start by browning the butter. You'll need 170g of brown butter, so start with about 204g (as the butter melts, water evaporates).
2
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To brown the butter, in a small saucepan, heat the butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.
3
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Pour the brown butter into a glass measuring cup and place in the fridge to chill for 15 minutes.
4
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Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
5
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Weigh out the cooled melted brown butter into a medium size mixing bowl.
6
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Whisk in the sugar until fully combined.
7
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Mix in the egg & vanilla.
8
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Add in the dry ingredients, and gently fold with a rubber spatula until just combined.
9
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Cover the bowl and place in the fridge for 30 minutes.
10
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Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
11
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Make the cinnamon sugar coating, by combining both ingredients in a small bowl.
12
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Take the cookie dough out, and use a 3 tablespoon cookie scoop to portion out the dough onto the prepared baking sheet.
13
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Roll each cookie dough ball in the cinnamon sugar and place back on the baking sheet.
14
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Freeze the cookie dough for 15 minutes.
15
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Line another baking sheet with parchment paper and place the frozen cookie dough balls about three inches apart.
16
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Bake the cookies for about 12-14 minutes.
17
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Remove from the oven and immediately use a large cookie cutter or cup to scoot the edges in and make them perfectly round.
18
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Allow the cookies to cool completely on the baking sheet.

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Tips & Tricks (5)

  • Brown Your Butter Slowly 🧈
    Cook butter over medium heat for 8-10 minutes, swirling occasionally until it turns golden with a nutty aroma, then let it cool completely before mixing into dough to prevent cooking the eggs.
  • Chill Dough Before Baking 🧊
    Refrigerate your dough for at least 30 minutes—this prevents excessive spreading and ensures thick, chewy centers while the baking powder creates the signature fluffy crumb structure.
  • Vanilla Bean Paste Delivers Superior Flavor 🌟
    Vanilla bean paste contains actual vanilla seeds and provides deeper, more complex flavor than extract, complementing the nutty brown butter beautifully.
  • Balance Baking Soda and Baking Powder 🔄
    The combination of both leavening agents is critical—baking soda reacts immediately for rise while baking powder continues working in the oven, replacing cream of tartar's acidic function perfectly.
  • Don't Skip the Cinnamon Sugar Coating ✨
    Roll slightly warm dough balls in cinnamon sugar immediately after scooping to create a flavorful, crackly exterior that contrasts beautifully with the soft interior.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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