Brown Butter Snickerdoodles Recipe

chewy brown butter snickerdoodles arranged on a blue plate.

5 from 3 votes

Brown Butter Snickerdoodles Recipe

These soft and chewy brown butter snickerdoodles are rich and buttery, with a deep caramel-like and nutty flavor from golden brown butter, and rolled in cinnamon sugar for a delicious crunch. It's a mouth-watering twist on the classic cookie!

Prep Time20

Cook Time10

Chilling Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 125kcal

Author: MaryAnne

Equipment

Stand mixer or electric hand-mixer

Ingredients

1 cup unsalted butter
2 ⅔ cups all-purpose flour (using "spoon and level" method)
2 teaspoons cream of tartar
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon sea salt
1 ⅓ cup granulated sugar
¼ cup light brown sugar
2 eggs, room temperature
2 teaspoons vanilla extract

Mixture for rolling cookies

⅓ cup granulated sugar
1 teaspoon ground cinnamon

Instructions

Brown your butter:

Add butter to a medium saucepan and melt over medium heat. Once butter is melted, start whisking continuously and cook for around 8 minutes, until mixture starts to get foamy and becomes a deep amber color. You should hear some crackling noises and smell a nutty aroma. Remove from heat, making sure to get all of the brown bits, and transfer to a heat-proof bowl. Set aside to cool for at least 30 minutes, or place in the fridge for faster cooling.

Make the rolling mixture:

Add the granulated sugar and cinnamon to a small bowl, and use a fork to combine mixture well. Set aside.

Make cookie dough:

In a medium bowl, whisk the flour, cream of tartar, cinnamon, baking soda, and salt.
Once your brown butter is cool, add it to the bowl of a stand mixer using the paddle attachment (or use an electric hand mixer). Pour in granulated sugar and brown sugar, and beat on medium speed for about 2 minutes, stopping once to scrape down the sides of the bowl with a rubber spatula.
Add eggs and vanilla extract, and beat on medium speed for another minute, until well-combined. Use rubber spatula to scrape down the sides and bottom of the bowl again.
With mixer on low, slowly pour in the dry ingredients, and mix just until combined. Don't overmix. Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 24 hours.
When you are ready to bake, preheat the oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
Using a cookie scoop or large spoon (I used 1 tablespoon of dough for each cookie), roll cookie dough into balls, then roll them into the cinnamon-sugar mixture. You should fit 12 cookies on each baking sheet.
Bake cookies for 10 minutes. They will look quite puffy when you take them out of the oven, but give the baking sheets a few taps on the counter to help them deflate and create the perfect wrinkled texture. Let the cookies cool for 10 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough. Store cookies in an airtight container at room temperature for up to 5 days.

Video

Notes

Cool brown butter. If you brown the butter the same day as making the cookies, be sure to let it cool for at least 30 minutes after you make it. You want butter that is room temperature. If it's still warm when you use it, you could potentially cook the eggs - not a desired outcome!

Don't overbake. Take cookies out of the oven after 10 minutes, even if they look under-baked. They will continue to cook on the baking sheet after being removed from the oven.

Chill cookie dough. Chilling your cookie dough before baking helps to solidify the fats and allows them to be absorbed into the flour, resulting in cookies with a thicker and chewier texture.

Nutrition