Brown butter snickerdoodles are soft and chewy snickerdoodle cookies made with brown butter. Hints of nuttiness and caramel balance the tangy flavor of the snickerdoodle cookies.
In a large mixing bowl, whisk the browned and cooled butter and sugars togetherfor one minute. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined.Mix the dry ingredients into the wet until just combined.
Cover the cookie dough and transfer to the fridge to rest in the fridge while the oven preheats for 30 minutes.Preheat the oven to 375 F (190 C). Line two large baking sheets with parchment paper.In a small mixing bowl, whisk the granulated sugar and ground cinnamon together until well combined.
Using a medium cookie scooper, scoop about 2 tablespoons (30 ml) of snickerdoodle brown butter sugar cookie dough. Roll the dough into a ball and roll the ball into the cinnamon sugar mixture.
Bake the browned butter snickerdoodles for about 8 -10 minutes. The edges will be set and lightly golden brown. The centers will look slightly puffed with cracks across the top.