Brown Butter Snickerdoodle Cookie Recipe
The aroma of freshly baked cookies wafting through the house is one of life’s simple pleasures, and when those cookies are Brown Butter Snickerdoodles, the experience becomes downright heavenly. These delightful treats combine the warm, nutty flavor of brown butter with the classic cinnamon sugar coating, creating a cookie that’s chewy, soft, and irresistibly delicious. Whether you’re baking for a crowd or indulging yourself, this recipe is sure to please.
Why Brown Butter Snickerdoodle Cookie Recipe is Worth Your Time
If you’ve ever tasted a traditional snickerdoodle, you know it’s a cookie that stands the test of time. The addition of brown butter elevates this classic to a whole new level. Brown butter is made by slowly cooking butter until the milk solids turn golden brown, giving it a rich, nutty flavor. This simple yet transformative step adds depth to the cookie and makes every bite a little celebration. Not only are these cookies delicious, but they are also easy to make, making them perfect for bakers of all skill levels.
What to Buy
- 1 cup browned butter – This is the star of the show! Make sure to brown your butter until it has a lovely golden color.
- 1 cup white sugar – For sweetness and a slight crunch.
- 3/4 cup brown sugar – Adds moisture and a deeper flavor.
- 2 eggs – To bind everything together.
- 2 teaspoons vanilla extract – A must for enhancing the cookie’s flavor.
- 2 3/4 cups all-purpose flour – The foundation of your cookies.
- 2 teaspoons cream of tartar – Gives the cookies their signature tang and chewy texture.
- 1 teaspoon baking soda – Helps the cookies rise and become fluffy.
- 1/2 teaspoon salt – Balances the sweetness.
- 4 tablespoons white sugar – For the cinnamon sugar coating.
- 1 tablespoon ground cinnamon – Adds warmth and spice.
Essential Tools for Success
- Mixing bowls – For combining your ingredients.
- Whisk – To blend the wet ingredients smoothly.
- Measuring cups and spoons – Accurate measurements are key!
- Baking sheets – Choose ones lined with parchment paper for easy cleanup.
- Cookie scoop – For uniform cookie sizes.
- Cooling rack – Allows your cookies to cool evenly.
Brown Butter Snickerdoodle Cookie Recipe — Do This Next
Step 1: Brown Your Butter
Begin by browning your butter. In a medium saucepan over medium heat, melt 1 cup of unsalted butter. Continue to cook, stirring frequently, until the butter foams and turns a beautiful golden brown color. You’ll notice a nutty aroma—this is the point where you want to remove it from heat. Let it cool slightly.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the browned butter, 1 cup of white sugar, and 3/4 cup of brown sugar. Whisk until the mixture is smooth. Add in the 2 eggs and 2 teaspoons of vanilla extract, mixing until fully incorporated.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the 2 3/4 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Step 4: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This step is crucial for perfecting the texture of your cookies.
Step 5: Prepare Cinnamon Sugar
While the dough is chilling, mix together 4 tablespoons of white sugar and 1 tablespoon of ground cinnamon in a small bowl. This will be the delicious coating for your cookies.
Step 6: Preheat the Oven
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
Step 7: Scoop and Roll
Once the dough has chilled, use a cookie scoop to portion out the dough. Roll each ball in your cinnamon sugar mixture until fully coated. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; this is okay, as they will continue to set while cooling.
Step 9: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a cooling rack. Enjoy your freshly baked Brown Butter Snickerdoodle cookies with a glass of milk, or simply on their own!
Substitutions by Diet
- Vegan: Swap the butter for a vegan butter alternative and use flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water = 1 egg).
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Refined Sugar-Free: Substitute coconut sugar for both white and brown sugars.
- Dairy-Free: Use coconut oil or a dairy-free butter alternative.
Cook’s Notes
- Chilling the dough is essential for achieving the right texture, so don’t skip this step!
- Feel free to adjust the cinnamon sugar coating to your preference. A little extra cinnamon never hurt anyone!
- These cookies can be frozen after baking. Just make sure to let them cool completely before storing them in an airtight container.
- For an extra flavor twist, consider adding chocolate chips or nuts to the dough.
Save for Later: Storage Tips
Store your Brown Butter Snickerdoodle cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer bag. They will last for up to three months in the freezer. Simply thaw at room temperature before enjoying!
Popular Questions
Can I use salted butter instead of unsalted butter for this recipe?
Yes, you can use salted butter, but you may want to reduce the added salt in the recipe to maintain balance in flavor.
Why is my dough too sticky to work with?
If your dough is too sticky, it may be due to the temperature of your butter or not enough flour. Make sure your butter is properly browned and cooled, and consider adding a bit more flour if needed.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. Just make sure to wrap it tightly to prevent it from drying out.
What can I serve with these cookies?
These cookies pair wonderfully with a cold glass of milk, coffee, or even a scoop of vanilla ice cream for a decadent dessert!
More from the Kitchen
- Classic Chocolate Chip Cookies
- Chewy Oatmeal Raisin Cookies
- Soft Peanut Butter Cookies
- Fudgy Brownies
That’s a Wrap
Baking Brown Butter Snickerdoodles is not just about creating a delicious treat; it’s also about the joy of sharing and indulging in something sweet. The warm, inviting flavors of these cookies are perfect for any occasion, and the process of making them can be just as delightful as eating them. So gather your ingredients, follow the steps, and get ready to enjoy a batch of cookies that will surely become a favorite in your home!
Brown Butter Snickerdoodle Cookie Recipe
Ingredients
Equipment
Method
- Begin by browning your butter in a medium saucepan over medium heat until golden brown and nutty.
- In a large mixing bowl, whisk together the browned butter, white sugar, and brown sugar until smooth. Add eggs and vanilla extract, mixing until fully incorporated.
- In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add to the wet mixture, stirring until just combined.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Mix together the white sugar and ground cinnamon for the coating.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Use a cookie scoop to portion out the dough, roll in the cinnamon sugar, and place on the baking sheets.
- Bake the cookies for 10-12 minutes, until the edges are lightly golden.
- Cool on the baking sheets for 5 minutes before transferring to a cooling rack.
Notes
- Chill the dough for the best texture.
- Adjust the cinnamon sugar coating to your taste.
- These cookies freeze well; store in an airtight container.
