These Brown Butter Snickerdoodle Cookies are a flavorful twist on the classic, featuring the rich, nutty taste of browned butter combined with a sweet cinnamon-sugar coating. Soft, chewy, and perfectly spiced, they’re the ultimate cozy treat for any occasion!
Make your snickerdoodle cookies to the next level with brown butter! These Brown Butter Snickerdoodle Cookies have a rich, nutty flavor that pairs perfectly with the classic cinnamon-sugar coating. The browned butter adds a caramel-like depth to the cookies, making them soft, chewy, and full of irresistible flavor.
For more brown butter goodness try these brown butter pecan chocolate chip cookies, brown butter peanut butter cookies or brown butter chocolate chip cookies
Why You Will Love This Recipe
- Elevated flavor: The brown butter adds a rich, nutty undertone to traditional snickerdoodles, taking the flavor to the next level.
- Perfect texture: Crisp edges and a soft, chewy center, with a crackly cinnamon-sugar topping.
- Easy to make: These cookies can be made in one bowl and require no chilling!
- Unique twist: A creative spin on a timeless cookie recipe that’s sure to impress.
- Great for any occasion: Whether for holidays or just a sweet snack, these cookies are a crowd-please
Ingredient Notes
- Butter: Make sure to use unsalted butter to control the saltiness of the recipe.If you’re using salted butter make sure to skip the salt in the dry ingredients.
- Sugar: Granulated white sugar is used both in the dough and for the cinnamon-sugar topping. It provides the right amount of sweetness.
- Brown sugar- Brown sugar adds sweetness and moisture, helping to create a soft, chewy cookies with a deep, caramel-like flavor.I used light brown sugar however you can use dark brown sugar as well.
- Egg- I like to use a room temperature large egg. To quickly bring your eggs up to the right temperature, place the whole egg (in the shell) into a small dish and fill it with hot water (not boiling hot). Let it sit for about 15 minutes and then your egg should be ready to crack in to the dough.
- Vanilla extract: Adds warmth and depth to the flavor of the cookies.
- All Purpose Flour- I like to use unbleached all purpose flour.
- Cream of tartar: This is a key ingredient in snickerdoodle recipes, giving them their signature tangy flavor. It helps create that soft, chewy texture.
- Pumpkin Pie Spice- If you don’t have store-bought, you can mix cinnamon, nutmeg, ginger, and cloves to make your own.
- Ground Ginger-Although optional here it adds a wonderful spicy note to these cookies
- Cinnamon Sugar: A generous sprinkle of cinnamon on top of the dough creates the classic snickerdoodle flavor.
- Salt: Balances the sweetness and enhances the flavors.
Step-by-Step Instructions
Here is how to make and bake these easy brown butter snickerdoodle cookies. You can use a stand mixer or a hand held electric mixer.Pre-heat the oven to 175C (350 F) and line two large baking trays with parchment paper or silicone mat.
Step 1:Brown the Butter. Heat the cubed butter in a small saucepan over medium heat. The butter will melt and bubble vigorously which is normal. After about 8 minutes, the top will be completely covered in foam. Stir the butter continuously at this point so you can see when the butter has browned. After another 2 minutes, the bottom of the butter should be speckled with amber-brown bits. Take the pan off the heat and pour the butter into a heatproof bowl to cool completely.
Step 2:Mix the dry ingredients.In a small bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice, ground ginger and salt.
Step 3:Beat the browned butter and sugars. In the bowl of your stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer, beat the granulated sugar, brown sugar, and browned butter for 2-3 minutes until the sugars have dissolved and the mixture is pale in color.
Step 4:Beat the egg and vanilla. With the mixer on medium speed beat in the egg and vanilla extract until the mixture is homogenous.
Step 5:Add the dry ingredients. With the mixer on low speed add the dry mixture to the wet ingredients and mix until just combined. Make sure not to over mix.
Step 6:Roll the cookie dough balls into cinnamon sugar. In a small bowl, combine 2 tsp cinnamon and ¼ cup granulated sugar. Using a large cookie scoop roll the prepared dough into balls, then coat each ball generously in the cinnamon-sugar mixture.
Step 7:Bake the cookies.Place the dough balls on the prepared baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
Allow the cookies to cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Tricks
- Brown the butter carefully: Stir the butter constantly over medium-low heat until it turns a deep amber color and smells nutty. Be sure to watch it closely to avoid burning.
- Roll generously: Don’t skimp on the cinnamon sugar mixture for that iconic snickerdoodle flavor.
- Underbake for Chewiness: For chewier, softer cookies, slightly underbake them and let them cool on the baking sheet.
- Measure flour properly:The flour needs to be spooned and leveled. If you scoop using the measuring cup directly into the flour, it will be compacted. Compacted flour means no spread with your cookies.
- Make sure the butter is not hot: Ensure the butter has cooled to room temperature; otherwise, the cookies will spread too thin.
FAQ’s
Browning butter enhances the flavor by adding rich, nutty notes that elevate the cookie beyond the traditional snickerdoodle.
Cream of tartar is an essential ingredient that adds the tangy flavor typical of snickerdoodles. However, if you live somewhere without access to it, you can substitute both the cream of tartar and baking soda with 1 ½ teaspoons of baking powder. Keep in mind, this may slightly change the flavor and texture.
Yes! You can freeze the cookie dough balls after rolling them in cinnamon-sugar. When ready to bake, simply place them on a baking sheet and bake from frozen, adding an extra minute or two to the bake time.
Yes, you can skip adding the extra spices, and these cookies will still be incredibly delicious. You can also experiment with adding allspice or chai spice instead of the pumpkin pie spice for a unique flavor twist.
Yes you can use regular melted butter but you’ll miss out on the rich, nutty aroma and flavor that browned butter brings to these cookies.Without the browned butter these would just be regular snickerdoodle cookies.
Freezing & Storage
Storing Baked Cookies
- Store baked Brown Butter Snickerdoodle Cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, keep the cookies in an airtight container in the refrigerator for up to 1 week.
Freezing Baked Cookies
- Once the cookies have cooled completely, place them in a single layer on a baking sheet and freeze for 1 hour. After they are frozen, transfer them to a resealable freezer bag or airtight container. They will keep well in the freezer for up to 3 months.
- To enjoy, thaw the cookies at room temperature for about 30 minutes.
Freezing Cookie Dough
- You can also freeze the cookie dough for later use. After rolling the dough into balls and coating them in cinnamon-sugar, place the dough balls on a baking sheet and freeze for 1 hour.
- Once frozen, transfer the dough balls to a resealable freezer bag or airtight container. Dough can be frozen for up to 3 months.
- When ready to bake, simply place the frozen dough balls on a baking sheet and bake at 350°F for an extra 1-2 minutes (no need to thaw).
More cookie recipes to try
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Brown Butter Snickerdoodle Cookies
Equipment
- 1 Stand Mixer
- 2 cookie sheets
Ingredients
For the Cookies:
- 10 tablespoons unsalted butter
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice Optional
- ¼ teaspoon ground ginger Optional
- ½ teaspoon salt
For the Cinnamon Sugar Coating:
- 2 teaspoon ground cinnamon
- ¼ cup granulated sugar
Instructions
- In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring constantly, until the butter turns amber in color and develops a nutty aroma (about 5-7 minutes). Remove from heat and allow to cool to room temperature.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
- In a small bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice, ground ginger and salt.
- In the bowl of your stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer, beat the granulated sugar, brown sugar, and browned butter for 2-3 minutes until the sugars have dissolved and the mixture is pale in color. oth.
- With the mixer on medium speed beat in the egg and vanilla extract until the mixture is homogenous. Making sure to scrape the sides of a bowl using a rubber spatula
- With the mixer on low speed gradually add the dry ingredients to the wet ingredients, stirring until combined.Do not overmix
- In a small bowl, combine the cinnamon and ¼ cup granulated sugar.
- Using a large cookie scoop roll the prepared dough into balls, then coat each ball generously in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheet, about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers are soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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