Introduction

Brown Butter Snickerdoodles are a delightful twist on the classic cookie recipe that many people enjoy. The nutty aroma of brown butter combined with the warm flavors of cinnamon and sugar creates an irresistible treat that’s perfect for any occasion. This recipe offers a unique depth of flavor and a chewy texture that will have everyone coming back for more.

Detailed Ingredients with measures

Butter: 1 cup
Granulated sugar: 1 cup
Brown sugar: 1/2 cup
Eggs: 2 large
Vanilla extract: 2 teaspoons
All-purpose flour: 3 cups
Cream of tartar: 2 teaspoons
Baking soda: 1 teaspoon
Salt: 1/2 teaspoon
Cinnamon: 3 teaspoons (for rolling)
Sugar: 1/2 cup (for rolling)

Prep Time

20 minutes

Cook Time, Total Time, Yield

Cook Time: 10-12 minutes
Total Time: 32 minutes (including prep)
Yield: About 24 cookies

Detailed Directions and Instructions

Preheat the Oven

Preheat your oven to 350°F (178°C).

Prepare the Baking Sheets

Line two baking sheets with parchment paper or silicone baking mats.

Brown the Butter

In a medium skillet over medium heat, melt 1 cup (2 sticks) of unsalted butter. Stir frequently until the butter becomes golden brown and has a nutty aroma. Remove from heat and allow to cool slightly.

Mix the Dry Ingredients

In a medium bowl, whisk together 2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt.

Combine Wet Ingredients

In a large mixing bowl, combine the browned butter and 1 1/4 cups granulated sugar. Stir until well combined. Then add 1/4 cup brown sugar and mix until the sugars are fully incorporated.

Add Eggs and Vanilla

Add 2 large eggs and 1 teaspoon vanilla extract to the mixture. Beat well until combined.

Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Mix until just incorporated, ensuring not to overmix the dough.

Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to 1 hour.

Prepare Cinnamon Sugar Mixture

In a small bowl, combine 1/4 cup granulated sugar and 2 teaspoons ground cinnamon. Mix well.

Shape the Cookies

Remove the dough from the refrigerator. Using a cookie scoop or spoon, portion out the dough and roll each piece into a ball. Then roll the dough ball in the cinnamon sugar mixture until coated.

Bake the Cookies

Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked.

Cool the Cookies

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 1 week.

Freezing Tips

To freeze cookie dough, shape the balls and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag. When ready to bake, follow the same baking instructions, adding a few minutes if baking from frozen.

Variations

You may add chocolate chips or nuts to the dough for a different flavor profile.

Butter Tips

Take care when browning the butter, as it can go from perfect to burnt quickly. Continue to stir and watch closely as it changes color.

Cook techniques

Brown Butter

To achieve the nutty flavor of brown butter, melt butter in a saucepan over medium heat. Watch it closely as it foams and begins to turn golden brown. Emphasize the subtle aroma of toasty nuts before removing it from the heat to prevent burning.

Chilling the Dough

After mixing your dough, it’s beneficial to chill it in the refrigerator. This process firms up the butter, resulting in thicker cookies and enhancing their flavors as the ingredients meld together.

Rolling the Dough in Sugar

For the signature snickerdoodle taste, roll chilled dough balls in a mixture of sugar and cinnamon. This step creates a sweet crust on the cookies, giving them their classic look and added flavor.

Baking Techniques

When baking the cookies, spread them evenly on a baking sheet, leaving adequate space for spreading. Bake until edges are set while the centers remain soft for the perfect chewy texture.

Cooling the Cookies

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This step helps them maintain their structure while they finish setting up.

FAQ

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. If you do so, consider adding a pinch of salt to the dough for flavor balance.

How can I make these cookies gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend. Ensure that your blend includes xanthan gum for proper texture.

What should I do if my dough is too sticky?

If your dough feels sticky, you can chill it for a longer period or incorporate a little more flour until you achieve the desired consistency.

Do these cookies freeze well?

Yes, baked snickerdoodles freeze well. Place them in an airtight container and store them in the freezer for up to three months, allowing them to thaw before serving.

How do I know when the cookies are done baking?

The cookies are done when the edges are set and appear slightly golden while the centers remain soft. They will continue to firm up as they cool.

Conclusion

The brown butter snickerdoodles are a delightful twist on a classic cookie, offering a rich, nutty flavor that sets them apart. The unique texture and warm spices combined with the caramel-like taste of brown butter make these cookies a perfect treat for any occasion. Whether enjoyed fresh from the oven or stored for later, they are sure to please cookie lovers everywhere.

More recipes suggestions and combination

Chocolate Chip Brown Butter Cookies

Transform your favorite chocolate chip cookies by browning the butter for added depth and flavor, creating a delightful contrast to the chocolate.

Pumpkin Snickerdoodles

Incorporate pumpkin puree and warm spices like cinnamon and nutmeg into your snickerdoodle batter for a seasonal treat that’s perfect for fall.

Maple Pecan Cookies

Add maple syrup and chopped pecans to brown butter cookies for a sweet and nutty flavor that elevates this already delicious treat.

Cinnamon Roll Cookies

Combine the flavors of cinnamon rolls and cookies by adding a cinnamon-sugar swirl to your dough for an indulgent dessert experience.

Nutella-Stuffed Snickerdoodles

Create a surprise filling by incorporating Nutella into your snickerdoodle dough, adding a rich, chocolatey center that pairs wonderfully with the cinnamon flavor.