With nutty brown butter and a sprinkle of sea salt, these Brown Butter Salted Snickerdoodle Cookies are beyond delicious!
- 1 cup (2 sticks) unsalted butter, softened
- 1 and 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon kosher salt
- 1 large egg
- 1 teaspoon vanilla
- 1 cup granulated sugar
- Flaky sea salt, for garnishing
Cinnamon Sugar Coating:
- 3 tablespoons granulated sugar
- 2 teaspoons cinnamon
- To brown the butter, place 1 cup butter in a light-colored pan over medium heat and whisk constantly as it melts. The butter will start to bubble and foam and then subside as the water evaporates and the milk solids start to turn a light brown color. Just as it starts to turn light brown and you smell that nutty aroma, remove it from the heat to let cool for about 15 minutes. (Once the butter starts to brown, it will race into burnt, so watch it carefully and remove from the heat as soon as it starts to brown.)
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk together the egg and vanilla until well combined. Add the sugar and browned butter and whisk until well combined.
- Switch the whisk attachment to the beater attachment. Add the flour mixture and beat on low speed until well incorporated.
- Refrigerate the dough for 30 minutes.
- Preheat the oven to 350°F. Line baking sheets with parchment paper or spray with non-stick cooking spray.
- In a small bowl, whisk together 3 tablespoons sugar and 2 teaspoons cinnamon.
- Roll the chilled dough into 1.5-tablespoon sized balls and then roll each ball of dough generously in the cinnamon-sugar mixture and place a few inches apart on the prepared baking sheets. Press down on the top of each ball of dough with the bottom of a measuring cup or the palm of your hand.
- Bake for 10 minutes or until golden brown and slightly cracked on top.
- Remove from the oven and immediately sprinkle each cookie with a pinch of flaky sea salt, if desired.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.