These Brown Butter Snickerdoodle Cookies have the perfect nutty flavor. Combining the flavor of classic Snickerdoodles with golden brown butter creates one of the best cookie recipes ever. Find out how to make your new favorite cookies below.
I'm always on the hunt for the perfect cookie. And it's safe to say that this chewy Snickerdoodle cookie is next-level delicious. The chewy texture paired with the tangy flavor creates some of the best Snickerdoodles that you'll ever have.
I also love the nutty aroma filling the house when prepping this cookie recipe. I tend to keep this recipe on hand during the holiday season because of the classic cookie flavor and the scent!
Make sure to check out these Brown Butter Oatmeal Cookies and these Brown Butter Pecan Cookies for more cookie recipes!
Ingredients
- Sugar - Adds sweetness.
- Browned butter - Make sure that you let the brown butter cool to room temperature before using it in the recipe.
- Egg - The main binding agent to make the cookie dough.
- Vanilla extract - Adds a warmth to the overall flavor of the cookies.
- All-purpose flour - The main ingredient to make the cookie dough.
- Cream of tartar - Gives the cookies a classic snickerdoodle tangy flavor.
- Baking soda - Creates the perfect chewy center and crisp edges for this cookie recipe.
- Salt - For flavor.
- Ground cinnamon - The cinnamon-sugar mixture is part of that classic Snickerdoodle taste.
See recipe card for quantities.
How to Make Brown Butter Snickerdoodle Cookies
Preheat the oven to 400 degrees. Add parchment paper to two cookie sheets.
Step One: After you brown the butter, let it cool to room temperature. Add it to the mixing bowl.
Step Two: Mix the cooled brown butter and the sugar with a mixer.
Step Three: Add the eggs and the vanilla extract. Mix.
Step Four: Stir in the flour, cream of tartar, baking soda, and salt. Mix the rest of the sugar with the cinnamon in a small bowl.
Step Five: Roll the dough into 24 balls and then roll the cookie dough balls in the cinnamon sugar.
Step Six: Place them on the cookie sheets. Leave 2 inches between each one.
Step Five: Bake for 8-10 minutes in the oven or until the cookie edges are golden brown.
Step Six: Let the cookies cool completely on the wire rack.
Top Tip
You can use salted or unsalted butter for these Brown Butter Snickerdoodles. If you use unsalted, I would add a pinch of extra salt.
Variations
- Vanilla bean paste - You can use extract or paste to make this brown butter Snickerdoodle recipe.
- Sugar - In place of the white sugar, you can use light brown sugar or dark brown sugar for added flavor.
- Pumpkin pie spice - Swap out the cinnamon for pumpkin spice for a fall flavored treat!
See these Snickerdoodle Cookie Bars for another fun and easy dessert.
Equipment
To make a good Snickerdoodle cookie, you'll need to have a small saucepan, parchment paper, a cookie sheet, a large bowl for mixing, a cooling rack, and a large cookie scoop.
Storage
For the best results, store leftover Snickerdoodle cookies in an airtight container. They can be kept at room temperature or in the fridge.
You can also freeze these cookies to enjoy at a later time of year.
Common Questions
Simply heat the butter in a saucepan over medium heat until it turns golden brown and is fragrant. Watch it closely so it doesn't burn.
You can - but then you won't get the nutty flavor or aroma. To me, that's one of the reasons that this recipe stands out above the rest!
Pay close attention to the baking time, as you don't want to overbake these cookies. The edges should be golden brown, and the top of the cookies shouldn't look shiny. You can also press the middle of the cookie gently and see if it has a bit of firmness to it or not.
I also let my nose be my guide. Once I can smell the sweetness of the cookies baking in the oven, I know that the time to pull them from the oven is very very close.
Related
Looking for other recipes like this? Try these:
📖 Recipe
Brown Butter Snickerdoodle Cookies
Ingredients
- ¾ cups sugar
- ½ cup browned butter cooled to room temperature
- 1 egg
- ½ teaspoon vanilla
- 1 ⅓ cups all purpose flour
- 1 teaspoons cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 400. Line two cookie sheets with parchment paper.
- Mix the cooled brown butter and sugar with an electric mixer.
- Add the eggs and vanilla.
- Stir in flour, cream of tartar, baking soda and salt.
- Mix the remaining sugar with the cinnamon in a small bowl.
- Shape dough into 24 balls. Roll the balls in the cinnamon sugar.
- Place on the prepared cookie sheets 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden.
- Cool completely on a wire rack.
Nutrition
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