Brown Butter Snickerdoodle Cookies
Brown Butter Snickerdoodle Cookies are soft, chewy, and coated in cinnamon sugar with a nutty depth from browned butter. They’re cozy, nostalgic, and a little extra special; perfect for holidays, gatherings, or everyday baking.
Equipment
- Mixing bowls
- Whisk
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen Scale
- Cookie scoop
- Baking sheets
- Parchment Paper
- Wire cooling rack
Ingredients
For the dough:
- 255 g all-purpose flour 2 cups + 2 tbsp
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 170 g unsalted butter ¾ cup, browned and slightly cooled (145-150g after browning)
- 150 g brown sugar packed (¾ cup)
- 100 g granulated sugar ½ cup
- 1 large egg + 1 egg yolk room temperature
- 2 teaspoon vanilla extract
For rolling:
- 50 g granulated sugar ¼ cup
- 1 ½ teaspoon cinnamon
Instructions
- Brown the butter: In a saucepan over medium heat, melt the butter and cook, stirring frequently, until it turns golden brown and smells nutty. Immediately pour into a mixing bowl and let cool 10–15 minutes.
- Mix the dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Combine butter and sugars: Add brown sugar and granulated sugar to the browned butter and beat until combined.
- Add egg and vanilla: Mix in the egg, egg yolk, and vanilla extract until smooth and glossy.
- Make the dough: Stir in the dry ingredients just until no streaks remain. No need to chill these, but you can put them in the refrigerator for 30-60 mins if you want to make them a little easier to scoop.
- Scoop and roll: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Mix cinnamon and sugar for rolling. Scoop dough into 2-tablespoon portions, roll in cinnamon sugar, and space 2 inches apart.
- Bake: Bake for 10–12 minutes, until the edges are golden and the centers look slightly underbaked.
- Cool: Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Audrey’s Tip: If you want to make them extra special, add ½ teaspoon cardamom or a tiny splash of bourbon vanilla to the dough.
Storage: Store these cookies in an airtight container at room temperature for 3–4 days. For longer storage, refrigerate up to a week, or freeze for up to 2 months. To freeze, place cooled cookies in a freezer-safe bag and thaw at room temperature before enjoying.
Nutrition
Calories: 192kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 41mgSodium: 99mgPotassium: 58mgFiber: 0.5gSugar: 17gVitamin A: 237IUVitamin C: 0.01mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!