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Brown Butter Snickerdoodles Recipe

Megan
Brown butter snickerdoodles are wonderfully soft and chewy snickerdoodle cookies made with brown butter. The classic tangy flavor of these rich and buttery snickerdoodle sugar cookies is perfectly balanced with hints of caramel from the browned butter. They’re the perfect easy to make cozy twist on the classic cinnamon sugar snickerdoodle everyone will love.
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Prep Time 45 minutes
Cook Time 8 minutes
Chill Time 30 minutes
Total Time 1 hour 23 minutes
Course Dessert, Holiday
Cuisine American
Servings 20 cookies

Equipment

  • 1 sauce pan or small pot
  • 3 bowls
  • 1 whisk and flexible spatula or spoon
  • 2 baking sheets
  • 2 sheets parchment paper

Ingredients
  

  • 1 cup (226 g) unsalted butter
  • 2¼ cups (270 g) all purpose flour
  • 1½ teaspoons cream of tartar
  • ¾ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ¼ cup (50 g) light brown sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • ½ cup (100 g) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions
 

  • In a sauce pan or pot, melt the butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom.
    Pour the brown butter in a heat safe bowl to cool for about 15 - 20 minutes to room temperature. Then transfer the browned butter to the fridge for an additional 15 minutes. 
    1 cup (226 g) unsalted butter
  • In mixing bowl, whisk the flour, cream of tartar, baking soda and salt together until well combined. 
    2¼ cups (270 g) all purpose flour, 1½ teaspoons cream of tartar, ¾ teaspoons baking soda, ½ teaspoon salt
  • In a large mixing bowl, whisk the browned and cooled butter and sugars togetherfor one minute. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined.
    Mix the dry ingredients into the wet until just combined.
    1 cup (200 g) granulated sugar, ¼ cup (50 g) light brown sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract
  • Cover the cookie dough and transfer to the fridge to rest in the fridge while the oven preheats for 30 minutes.
    Preheat the oven to 375 F (190 C). Line two large baking sheets with parchment paper. 
    In a small mixing bowl, whisk the granulated sugar and ground cinnamon together until well combined. 
    ½ cup (100 g) granulated sugar, 2 teaspoons ground cinnamon
  • Using a medium cookie scooper, scoop about 2 tablespoons (30 ml) of snickerdoodle brown butter sugar cookie dough. Roll the dough into a ball and roll the ball into the cinnamon sugar mixture. Place the cinnamon sugar coated balls of snickerdoodle cookie dough onto the lined baking sheets about 3 inches apart. 
  • Bake the browned butter snickerdoodles for about 8 -10 minutes. The edges will be set and lightly golden brown. The centers will look slightly puffed with cracks across the top. 
    Cool the brown butter cinnamon sugar cookies on the hot baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

Store Baked Cookies: These cookies can be stored in an airtight container at room temperature for up 4 - 5 days. For longer storage, freeze the cookies.
See Variations section of the blog post to make these brown butter snickerdoodle cookies without cream of tartar. 
Keyword Brown Butter Snickerdoodle Cookies, Brown Butter Snickerdoodles, Brown Butter Snickerdoodles Recipe
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