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Crispy Brown Butter Gingerbread Snickerdoodles

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These crispy brown butter gingerbread snickerdoodles combine the tang of cream of tartar with the nutty depth of browned butter and warm spices. They feature shatteringly crisp edges and a chewy center, making them a perfect crowd-pleasing treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) granulated sugar, plus extra for rolling
  • 1 cup (220g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp cream of tartar
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ cup granulated sugar for rolling (optional: mix with pinch of cinnamon)

Instructions

  1. Brown the butter: Melt butter in a heavy-bottomed saucepan over medium heat. Stir constantly until it foams, settles, and develops brown bits and a nutty aroma (about 5 minutes). Pour into a heat-proof bowl to cool slightly.
  2. Mix wet ingredients: In a large bowl, whisk granulated sugar, brown sugar, cooled brown butter, eggs, and vanilla vigorously for about a minute until glossy.
  3. Combine dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, ginger, and cinnamon until no lumps remain.
  4. Combine wet and dry: Slowly add dry ingredients to wet ingredients. Fold with a spatula until just combined and no flour streaks remain. Do not overmix.
  5. Chill dough: Cover the bowl and refrigerate for at least 30 minutes (or freeze for 15 minutes if short on time) to solidify the fat.
  6. Preheat and prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Mix extra sugar with a pinch of cinnamon if desired.
  7. Scoop and roll: Scoop dough into 1.5 tablespoon balls. Roll them in the sugar mixture until fully coated. Place on baking sheets, leaving 2 inches of space between them.
  8. Bake: Bake for 10-12 minutes until edges are golden brown and crisp. Centers may look slightly soft.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure butter is cooled to room temperature before mixing with eggs to avoid cooking them. Chilling the dough is crucial for preventing excessive spreading and ensuring a chewy center. If using salted butter, reduce added salt to 1/4 tsp. For gluten-free, use a 1:1 GF flour blend with xanthan gum. For dairy-free, use vegan butter.

Nutrition

Keywords: brown butter cookies, gingerbread snickerdoodles, crispy cookies, easy cookie recipe, fall baking, holiday cookies, snickerdoodle variation

Find it online: https://gleefulfork.com/crispy-brown-butter-gingerbread-snickerdoodles-best-easy-recipe/