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!
Prep time: PT15M
Cook time: PT11M
4 stars (1 reviews)
Brown Butter, Muscovado, Cookies, Snickerdoodles
- 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.
- 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 scoop about 1 1/2 tablespoons of dough. If using a cookie scoop, leave the cookie dough shaped from the scoop and *don't* roll it between your hands (it results in a more textured surface that I love). If you don't have a cookie scoop, just roll away and they'll be fabulous! See Notes below for more info!
- 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.