Brown Butter Snickerdoodle Cookies: A Delicious Twist on a Classic

Introduction

Brown butter snickerdoodle cookies elevate the traditional snickerdoodle to new heights with the rich, nutty flavor of brown butter. Imagine sinking your teeth into a soft, chewy cookie coated in cinnamon sugar, with a depth of flavor that comes from the caramelization of butter. These cookies are not just delicious; they are a warm hug on a plate, perfect for cozy gatherings or a sweet treat any time of year.

I stumbled upon this delightful recipe during a baking session with friends, and it quickly became a favorite in our cookie rotation. The process of browning the butter adds an extra layer of complexity and richness that takes these cookies from ordinary to extraordinary. Whether you’re baking for a holiday celebration, a family get-together, or simply for yourself, these cookies are sure to impress.

What I love most about this recipe is how straightforward it is. With just a few ingredients and simple steps, you can whip up a batch of these delectable cookies that will have everyone coming back for more. Let’s dive into why you’ll love this recipe and how to make it perfectly!

Why You’ll Love This Recipe

• Rich Flavor: The brown butter adds a deep, nutty flavor that enhances the traditional snickerdoodle taste.
• Chewy Texture: These cookies have the perfect balance of softness and chewiness, making them irresistible.
• Easy to Make: With minimal ingredients and simple instructions, even beginner bakers can achieve great results.
• Versatile: Perfect for any occasion, these cookies can be enjoyed on their own or paired with a glass of milk or cup of coffee.
• Make Ahead: The dough can be prepared in advance, making it easy to bake fresh cookies whenever you have a craving.

Preparation Time and Servings

• Total Time: 45 minutes (15 minutes prep, 30 minutes baking)
• Servings: This recipe yields about 24 cookies, perfect for sharing (or not!).
• Nutrition Facts: Calories per cookie: 160, Protein: 2g, Carbs: 22g, Fat: 8g.

Ingredients

For the Cookies:

• 1 cup unsalted butter: The star of the show, providing richness and flavor.
• 1 ½ cups granulated sugar: Adds sweetness and helps with texture.
• 2 large eggs: Binds the ingredients together for a perfect cookie structure.
• 1 teaspoon vanilla extract: Enhances the overall flavor of the cookies.
• 2 ¾ cups all-purpose flour: The base for the cookie dough.
• 1 teaspoon baking soda: Helps the cookies rise and achieve a light texture.
• 1 teaspoon cream of tartar: Gives snickerdoodles their characteristic tang and chewy texture.
• ½ teaspoon salt: Balances the sweetness and enhances flavor.

For the Cinnamon Sugar Coating:

• 3 tablespoons granulated sugar: For sweetness in the coating.
• 1 tablespoon ground cinnamon: Adds the classic snickerdoodle flavor.

Step-by-Step Instructions

STEP 1: BROWN THE BUTTER

Start by browning the butter. In a medium saucepan over medium heat, melt the butter, stirring constantly. As it melts, it will foam up; continue stirring until it turns a golden brown color and develops a nutty aroma. This process takes about 5-7 minutes. Be careful not to let it burn! Once browned, remove the butter from the heat and let it cool slightly.

STEP 2: MIX THE COOKIE DOUGH

In a large mixing bowl, combine the browned butter and granulated sugar, whisking until well combined. The mixture will be slightly grainy; that’s okay! Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few flour streaks are fine.

STEP 3: CHILL THE DOUGH

For best results, cover the dough with plastic wrap and refrigerate for at least 30 minutes. This chilling step helps the cookies maintain their shape while baking and enhances the flavors.

STEP 4: PREPARE THE CINNAMON SUGAR

While the dough is chilling, prepare the cinnamon sugar coating. In a small bowl, mix together the granulated sugar and ground cinnamon until well combined.

STEP 5: PREHEAT THE OVEN

Preheat your oven to 350°F (175°C) while the dough is chilling. Line two baking sheets with parchment paper to prevent sticking.

STEP 6: SHAPE THE COOKIES

Once the dough has chilled, use a cookie scoop or tablespoon to portion out the dough. Roll each portion into a ball, then roll it in the cinnamon sugar mixture until fully coated. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

STEP 7: BAKE THE COOKIES

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. The cookies will continue to cook on the baking sheet after being removed from the oven, so it’s okay if they look a bit underbaked.

STEP 8: COOL AND ENJOY

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them in an airtight container for later.

How to Serve

• Presentation: Arrange the cookies on a festive plate or in a cookie jar for an inviting display. They’re perfect for holiday gatherings or as a sweet treat to share with friends.
• Pair with Beverages: These cookies are delightful when paired with a glass of cold milk, a warm cup of coffee, or a cozy chai tea.
• Store Properly: To keep them fresh, store the cookies in an airtight container at room temperature. They’ll stay delicious for up to a week—if they last that long!

Additional Tips

1. Use Fresh Ingredients: Make sure your baking soda and cream of tartar are fresh for the best results.
2. Watch the Browning: Keep a close eye on the butter while browning; it can go from perfect to burnt quickly.
3. Don’t Skip the Chill: Chilling the dough is crucial for achieving the right texture and preventing the cookies from spreading too much.
4. Experiment with Flavors: Feel free to add in mix-ins like chocolate chips, nuts, or toffee bits for a fun twist.
5. Adjust for Altitude: If you’re baking at a high altitude, you may need to make slight adjustments to the flour or baking time.

Recipe Variations

• Pumpkin Spice Snickerdoodles: Substitute ½ cup of flour with pumpkin puree and add 1 teaspoon of pumpkin spice for a fall-inspired twist.
• Chocolate Snickerdoodles: Incorporate cocoa powder into the dough for a chocolatey version, and keep the cinnamon sugar coating for that classic flavor.
• Maple Brown Butter Snickerdoodles: Add a couple of tablespoons of pure maple syrup to the dough for a sweet twist.
• Nutty Snickerdoodles: Mix in chopped pecans or walnuts to add a crunchy texture to the cookies.
• Vegan Option: Substitute the butter with vegan butter and the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) for a delicious vegan version.

Serving Suggestions

• Cookie Platters: Include these cookies in a holiday cookie platter alongside other treats like gingerbread cookies and peppermint bark for a festive spread.
• Gift Giving: Package the cookies in a decorative box or jar for a thoughtful homemade gift during the holidays or for birthdays.
• Dessert Bar: Create a dessert bar at your next gathering, featuring these snickerdoodles alongside various dips and toppings for a fun experience.

Freezing and Storage

• Storage: Store the cookies in an airtight container at room temperature for up to a week. They may lose some texture over time, so enjoy them fresh!
• Freezing: You can freeze the cookie dough before baking. Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Transfer the frozen dough balls to a zip-top bag for up to 3 months. When ready to bake, simply bake them from frozen, adding a couple of extra minutes to the baking time.
• Icing Storage: If you have leftover icing from a different recipe, it can be stored in the fridge in an airtight container for up to a week. Just give it a stir before using.

Special Equipment

• Mixing Bowls: Use a couple of mixing bowls for preparing the cookie dough and cinnamon sugar.
• Baking Sheets: You’ll need a couple of baking sheets lined with parchment paper or silicone mats to prevent sticking.
• Wire Rack: Use a wire rack to cool the cookies evenly after baking.
• Cookie Scoop: A cookie scoop helps ensure uniform cookie sizes, leading to even baking.

FAQ Section

Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to reduce the added salt in the recipe to maintain balance.

What can I use instead of cream of tartar?
You can substitute cream of tartar with an equal amount of baking powder, though it will alter the flavor slightly.

Can I make these cookies gluten-free?
Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum for the best results.

How do I know when the cookies are done?
The edges should be lightly golden, and the centers should look slightly underbaked but not raw. They will firm up as they cool.

Can I double the recipe?
Absolutely! Just make sure you have enough space on your baking sheets to accommodate the extra cookies.

Conclusion

I hope you’re excited to try these brown butter snickerdoodle cookies! They’re a delightful treat that combines the best of classic flavors with a twist that will have everyone asking for seconds. Whether for a holiday gathering, a cozy night in, or just because you love cookies, this recipe is sure to become a favorite.

Don’t forget to share your results! I can’t wait to see how they turn out for you—be sure to leave a comment or tag me on social media with your delicious creations. Happy baking!

Print