Even without a seasonal ingredient, a classic snickerdoodle is a good cookie for any season. Its light and airy center doesn’t leave you feeling too heavy during the summer and the warm cinnamon-sugar coating is comforting in the winter. While I enjoy a simple snickerdoodle, I occasionally want a little more butter flavor. Knowing adding more butter would just melt the cookies into one oily blob when baked, I add flavor to the butter by browning it before creaming with sugar. Melting the butter down until the solids brown givies the butter a rich, nutty flavor that complements the cinnamon-sugar coating. I still enjoy a classic snickerdoodle, but a brown butter snickerdoodle packs a punch of flavor when you’re looking for a little variety. If you’re a fan of chocolate, try these chocolate snickerdoodles for another fun change on a classic.

Brown Butter Snickerdoodle
Yields 2 dozen 

Ingredients
2 sticks unsalted butter
1½ cups sugar plus ½ cup for coating
2 eggs
2½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
2 teaspoons cream of tartar
¼ cup ground cinnamon

Directions

1. Using a small saucepan over low heat, melt the butter. Once the butter has melted, it will start to bubble and crackle. After about 5 minutes, the butter should be browned (you want a dark golden brown color). Set aside and let cool completely.

2. Meanwhile, in a medium bowl, sift together the flour, baking soda, salt, and cream of tartar. Set aside.

3. In the bowl of a stand mixer with the paddle attachment, cream together the butter and 1½  cups sugar on medium speed for 3 to 5 minutes, or until the mixture is slightly light and fluffy. Stop the mixer a few times to scrape down the sides and bottom of the bowl.

4. Add the eggs and beat on medium speed for 2 to 3 minutes until fully combined. Stop the mixer and scrape down the sides again.

5. On low speed, slowly add the flour mixture to the butter mixture and mix until just combined and evenly mixed. Cover dough and chill in the refrigerator for at least 30 minutes, up to overnight.

6. Preheat the oven and line a baking sheet with parchment paper or a silicone baking mat.

7. In a small bowl, whisk together the remaining sugar and cinnamon. Set aside.

8. Portion dough with a 1½-inch wide cookie scoop or 2 tablespoon round portions. Drop the dough into the cinnamon-sugar mixture and roll to coat evenly. Place the coated dough on the prepared baking sheet 2- to 3-inches apart. Slightly flatten the dough with the back of a measuring cup.

9. Bake for 15 to 18 minutes, rotating the pans halfway through, until the cookies are golden brown on the edges and the centers are slightly soft. Remove cookies to a wire rack until completely cool. Store in an airtight container at room temperature for up to 4 days.

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