Soft & Chewy Brown Butter Snickerdoodles
These brown butter muscoavdo snickerdoodles are BONKERS DELICIOUS! They are soft, chewy, plush and pillow like. The brown butter and muscovado take these to the next level by drawing out all of those warm toffee and caramel flavors. Feel free to sub regular brown sugar in place of the muscovado. This recipe is one bowl and needs a short rest in the fridge to firm up (see notes below). Also check out Soft Classic Snickerdoodles, Five-Spice Snickerdoodles and Brown Butter Pumpkin Snickerdoodles. Enjoy!
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Servings: 24 Cookies
Ingredients
For the Cookies
- 83 grams unsalted brown butter (about 8 tablespoons (113 g) unsalted butter before browning)
- 3/4 cup (168 g) sunflower seed oil (or other neutral oil)
- 3/4 cup (165 g) dark muscovado sugar (packed; you can also use light or dark brown sugar, see note below)
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon (13 g) real vanilla extract
- 2 large eggs (room temperature)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 3/4 cup (237 g) bread flour (see note below)
- 1 cup (135 g) all-purpose flour (how to measure flour)
To Roll The Cookies
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon cardamom
Instructions
For the Cookies
- Place 8 tablespoons (113 g) butter in a small sauce pan and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, continuously stirring and watching. Small golden bits will start to settle on the bottom of the pan. Once this happens, take it off the heat and pour into a medium, heat-safe bowl to cool until closer to room temperature, but still liquid. (For more details on browning butter, check out my How to Perfectly Brown Butter tutorial)
- Add the sunflower seed oil, muscovado (or brown sugar), granulated sugar, vanilla and eggs to the cooled browned butter. Whisk together until thoroughly blended. It will be thick and sludge like. Break up any large chunks of the muscovado. Add in the cream of tartar, baking soda and salt and give it a couple of good whisks to distribute evenly throughout the dough.
- Sprinkle the bread flour and all-purpose flour over the dough and use a spatula to fold into the dough. Mix until barely blended and you still see streaks of flour. Cover with plastic wrap and stash in the fridge for 30 to 60 minutes.
- Preheat your oven to 350°F (177°C). Line several baking sheets with parchment paper.
To Roll the Cookies
- In a small bowl, mix together 1/4 cup granulated sugar, 1 teaspoon cinnamon and 1 teaspoon of cardamom for your cookie coating.
- Take the dough out of the fridge and roll about 1 1/2 tablespoons of dough, between your palms, into a nice ball.
- Give the dough ball a generous coating of the sugar-spice mixture and set on the prepared baking sheet. Make sure there are about 2 inches between each dough ball, allowing space for spreading whilst baking. Place the baking sheet with the coated dough balls in the freezer for 15 to 30 minutes.
- Bake one sheet at a time in the center of the oven for 11-12 minutes. Let them cool on the cookie sheet for 10 minutes and then transfer to a cooling rack.
Notes
Bread Flour
This cookie will still turn out if you replace the bread flour with all-purpose flour. Simply use 2 3/4 cups (372 g) all-purpose flour for the entire recipe.Muscovado
In a pinch you can use light or dark brown sugar in place of the muscovado.Mixer vs Your Arms
I mention a mixer in the instruction, however, this is definitely a recipe that can easily be made with a bowl and spatula. Make sure you really cream your butter and sugar so that you get that awesome cookie texture.Freezing Ya Balls
For long-term storage wrap the entire lump of cookie dough tightly (in plastic wrap, ideally) and then stash in an air-tight container. For short-term storage (I’m talking about wanting to have a fresh cookie (or two) every night after dinner), freeze the cookie dough balls on a parchment-lined baking sheet. Once frozen, after several hours, stash in an air-tight container. When baking, they can go straight from the freezer to the oven, just tack on a few extra minutes to the bake time. This will result in a puffier cookie. If you want the cookies to look similar to the photos here, then let the dough come closer to room temperature (just sitting out while you pre-heat the oven is fine). Add 1 to 2 minutes bake time if the dough still has a slight chill.Want More Cookie Inspo?
Head over to My 10 Favorite Tips for Better Cookies!Want a Brown Butter Refresher?
Check out my How to Make Perfect Brown Butter tutorial. Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo