Craving a fun twist on the classic snickerdoodles? Look no further than these Brown Butter Snickerdoodles. The richness of brown butter paired with the sweet, cinnamon-sugar coating creates for a cozy, warm cookie that your guests will love! This cookie is crispy on the edges with a chewy center and crackly top!
Brown Butter Snickerdoodle Ingredients
- Brown Butter: Elevates the flavor profile with its nutty, caramelized notes, adding depth to the cookies.
- All-Purpose Flour, Baking Soda, Baking Powder, Salt: Provide the structure and texture to the cookies, ensuring the perfect balance of softness and chewiness.
- Granulated Sugar, Egg, and Vanilla Extract: Form the cookie base while providing sweetness and enhancing the overall taste.
- Cinnamon-Sugar Coating: Adds a warm, aromatic touch to the cookies, creating a contrast in texture and flavor.
Why You’ll Love This Recipe
- Flavor Fusion: The brown butter introduces a luxurious, nutty taste, enhancing the classic snickerdoodle flavors, making these cookies more nuanced and delightful.
- Soft and Chewy Texture: The perfect balance of ingredients creates cookies that are soft, chewy, and irresistible, making them an ideal treat for cookie lovers.
- Easy to Make: Despite the sophisticated flavor, this recipe is straightforward, making it suitable for both beginner and experienced bakers.
Expert Tips
- Brown Butter Technique: Ensure you don’t burn the butter while browning; watch it closely to achieve a beautiful golden color and aroma.
- Chill the Dough: Refrigerating the dough helps the flavors meld together and prevents excessive spreading during baking.
- Uniform Sizing: For evenly baked cookies, try to make uniformly sized dough balls.
FAQs
Can I use salted butter instead of unsalted?
Yes, but adjust the added salt accordingly to avoid overly salty cookies.
How long can I store these cookies?
These cookies stay fresh for about a week when stored in an airtight container at room temperature.
Can I freeze the dough?
Yes, you can freeze the cookie dough for up to three months. Thaw it in the fridge before baking.
What does brown butter do to the cookies?
Brown butter adds a rich, nutty, and caramelized flavor to the cookies, elevating their taste and giving them a more complex depth.
How do I know when my cookies are ready?
The cookies are ready when the edges are lightly golden brown, and they’ve puffed up but are still slightly soft in the center. They will continue to set as they cool on the baking sheet.
More Cookie Recipes You Will Love:
- Cookie Butter Cookies
- Vegan Pumpkin Snickerdoodles
- Cake Batter Chocolate Chip Cookies
- Chewy Vegan Chocolate Chip Cookies
- Oat Flour Chocolate Chip Cookies
If you make these Brown Butter Snickerdoodles, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Brown Butter Snickerdoodles
Ingredients
- 1 cup unsalted butter
- 2 2/3 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 cup white sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 tbsp ground cinnamon
Instructions
- Prepare Brown Butter: In a saucepan, melt the butter over medium heat. Allow it to cook, swirling the pan occasionally until the butter turns a golden brown color and releases a nutty aroma. Remove from heat and let it cool slightly.
- Whisk Dry Ingredients: In a mixing bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- Combine Butter and Sugar: In a large mixing bowl, combine the browned butter and sugar. Mix until well combined.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until smooth.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix; the dough should be soft and slightly sticky.
- Preheat Oven: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- Prepare Rolling Mixture: In a small bowl, combine the rolling sugar and ground cinnamon.
- Form Dough Balls: Scoop out portions of the dough and roll them into 1-inch balls. Roll each ball in the cinnamon-sugar mixture until coated evenly.
- Place on Baking Sheets: Place the coated dough balls on the prepared baking sheets, leaving space between each for spreading.
- Bake: Bake in the preheated oven for 9-11 minutes or until the edges are set and the cookies appear slightly cracked on top.
