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Brown Butter Snickerdoodles Recipe

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4.3 from 49 reviews

These Brown Butter Snickerdoodles elevate the classic cinnamon-sugar cookie by incorporating rich, nutty browned butter, creating a moist, flavorful treat with a perfect crackly surface coated in cinnamon sugar.

  • Total Time: 55 minutes
  • Yield: 18 cookies

Ingredients

Cookie Dough

  • 1/2 cup unsalted butter, diced
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 teaspoon cinnamon
  • 1 egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Cinnamon Sugar Topping

  • 1/3 cup granulated sugar
  • 1/2 tablespoon cinnamon

Instructions

  1. Make the Brown Butter: Add the diced butter to a small light-colored skillet or pot and heat over medium heat. As the butter melts, allow it to bubble and cook until it transitions from bright yellow to a golden brown with a nutty aroma, stirring continuously to prevent burning and to allow brown bits to form. Once browned, remove from heat and transfer to a heat-safe dish to cool slightly.
  2. Combine Wet Ingredients: In a mixing bowl, whisk together the granulated sugar, dark brown sugar, cinnamon, egg, egg yolk, and vanilla extract until smooth. Pour in the cooled brown butter and stir until fully incorporated.
  3. Sift and Mix Dry Ingredients: Sift the all purpose flour, cream of tartar, baking soda, and salt into the wet ingredients. Using a wooden spoon or rubber spatula, gently stir until a dough forms and all ingredients are well combined.
  4. Chill the Dough: Transfer the cookie dough to the refrigerator and chill for 30 minutes. This helps the dough firm up for easier shaping and improves the cookie texture.
  5. Prepare Cinnamon Sugar Topping: In a small bowl, mix the granulated sugar and cinnamon using a fork until thoroughly combined.
  6. Shape and Coat Cookies: After chilling, use a small cookie scoop (about 1 tablespoon) to portion dough. Roll each portion into a ball with your hands, then roll the dough balls thoroughly in the cinnamon sugar topping until coated.
  7. Arrange and Bake: Place the coated dough balls on a parchment-lined baking sheet about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 10 minutes. The cookie edges will be set while the centers remain slightly underdone.
  8. Cool and Serve: Let the cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely. Optionally, sprinkle additional cinnamon sugar on top before the cookies fully cool for extra flavor and sparkle.

Notes

  • Use a light-colored skillet for browning butter to easily monitor color changes and prevent burning.
  • Chilling the dough is crucial for shaping and for preventing excessive spreading during baking.
  • Brown butter adds a rich, nutty depth to the cookies, enhancing the traditional snickerdoodle flavor.
  • The cookies are best enjoyed fresh but can be stored in an airtight container for up to 4 days.
  • For a softer cookie, slightly underbake and allow cooling on the pan to finish setting.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/brown-butter-snickerdoodles-recipe/