Gluten-Free Brown Butter Snickerdoodles (Print Version)

Buttery, chewy cookies with nutty brown butter and warm cinnamon coating

# List of Ingredients:

→ Brown Butter

01 - 1 cup unsalted butter

→ Dry Ingredients

02 - 2 1/4 cups gluten-free all-purpose flour blend with xanthan gum
03 - 1 tsp baking soda
04 - 1/2 tsp cream of tartar
05 - 1/2 tsp salt

→ Wet Ingredients

06 - 1 1/4 cups granulated sugar
07 - 1/4 cup packed light brown sugar
08 - 2 large eggs
09 - 2 tsp pure vanilla extract

→ Cinnamon Sugar Coating

10 - 1/4 cup granulated sugar
11 - 2 tsp ground cinnamon

# Step-by-step Instructions:

01 - Melt butter in a saucepan over medium heat, stirring frequently. Cook until butter foams and solids turn golden brown with a nutty aroma, approximately 5–7 minutes. Remove from heat and let cool for 15 minutes.
02 - In a medium bowl, whisk together gluten-free flour blend, baking soda, cream of tartar, and salt until thoroughly combined.
03 - In a large bowl, mix cooled brown butter, granulated sugar, and brown sugar until well incorporated. Add eggs and vanilla extract, mixing until smooth and creamy.
04 - Gradually incorporate dry ingredients into wet mixture, stirring until dough forms. Cover and refrigerate for at least 20 minutes, up to 1 hour for best results.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - In a small bowl, stir together granulated sugar and ground cinnamon until evenly mixed.
07 - Scoop tablespoon-sized portions of chilled dough and roll into balls. Coat each ball thoroughly in the cinnamon-sugar mixture.
08 - Place coated dough balls on prepared baking sheets, spacing 2 inches apart. Gently flatten each ball slightly with your palm.
09 - Bake for 9–11 minutes until edges are set but centers appear slightly underbaked. Let cool on pan for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The brown butter adds an incredible depth of flavor that makes these cookies taste like they came from a fancy bakery
  • They are perfectly chewy with crisp edges, that ideal texture every cookie should have
  • Being gluten-free does not mean sacrificing taste or texture here, nobody will guess the difference
02 -
  • The chilling step is non-negotiable, without it your cookies will spread too thin and lose that chewy texture
  • Gluten-free flour blends vary by brand, so your first batch might need slight adjustments to achieve the perfect consistency
  • These cookies continue baking on the hot pan, so removing them while centers look slightly soft is the key to keeping them chewy
03 -
  • Weigh your ingredients with a kitchen scale for the most consistent results, gluten-free baking is less forgiving than traditional baking
  • If your dough feels too sticky to handle, chill it for another 15 to 30 minutes until it is workable

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