Brown Butter Snickerdoodles A Chef Jim Keegan Recipe

Brown Butter Snickerdoodles A Chef Jim Keegan Recipe


  • 1 cup unsalted butter
  • 3 cups all-purpose flour (360g)
  • 2 tsp cream of tartar
  • 1 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 cup light brown sugar
  • 1 1/4 cup sugar, divided
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2 tsp ground cinnamon


  • Step 1
    In a medium sauce pan over medium heat, melt butter. Reduce heat to medium-low and continue to cook, watching closely and stirring occasionally, until butter simmers, gets foamy, and starts to turn golden.
    Once simmering stops and butter is deeply golden with brown flecks at the bottom and smells nutty, 5 to 7 minutes, remove from heat.
    Pour browned butter into a large heatproof bowl and let cool about 10 minutes.
    Step 2
    In a medium bowl, whisk flour, cream of tartar, salt, and baking soda.
    Step 3
    To bowl with brown butter, whisk in brown sugar and 1 cup granulated sugar until combined. Add eggs and whisk until creamy, then whisk in vanilla. Add dry ingredients and stir with a rubber spatula until just combined. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour or up to 2 days.
    Step 4
    Preheat oven to 350°.
    Line 2 baking sheets with parchment paper.
    In a small bowl, combine cinnamon and remaining 1/4 cup granulated sugar.
    Step 5
    Using a medium cookie scoop (about 3 tablespoons), scoop dough and roll into a ball with your hands.
    Roll balls in cinnamon-sugar until well coated. Arrange on prepared baking sheets, spacing 2 inches apart.
    Step 6
    Bake until edges are set and tops start to crinkle, 12 to 14 minutes. Let cool on trays 5 minutes, then transfer to a wire rack and let cool completely.
    Step 7
    Make Ahead: Cookies can made 3 days ahead. Store in an airtight container at room temperature.

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