Name: Brown Butter Snickerdoodle Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter (2 sticks); 1 1/4 cup white granulated sugar; 1/4 cup light or dark brown sugar; 2 eggs; 2 tsp vanilla extract; 3 cups all-purpose flour; 1 tsp ground cinnamon; 2 tsp cream of tartar; 1 tsp baking soda; 1/2 tsp coarse salt; 1/4 cup white granulated sugar (for topping); 3 tsp ground cinnamon (for topping)

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The air is filled with the fragrant aroma of warm spices and rich, nutty butter that wafts through the house as I prepare to bake these Brown Butter Snickerdoodle Cookies. Picture this: soft, chewy cookies that melt in your mouth, their golden edges just crisp enough to offer a delightful contrast against the warm, pillowy centers. Each bite is infused with cinnamon and a subtle depth of flavor from the browned butter that adds an irresistible richness.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Brown Butter Snickerdoodle Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Brown Butter Snickerdoodle Cookies

Growing up, snickerdoodle cookies always held a special place in my heart, reminding me of cozy afternoons spent baking with my grandma. We’d always sneak a taste while the cookies were still warm, and her laughter would fill the kitchen. Now, as the seasons shift towards fall, these cookies are perfect for sharing at gatherings or a comforting treat at home. I can hardly contain my excitement for you to dive into this recipe and create your own sweet memories!

Why You’ll Love This Recipe

Simple & Quick: Whip up a batch in just about 25 minutes from start to finish!
Irresistible Flavor: The nutty depth of brown butter combined with warm cinnamon is simply divine.
Eye-Catching Appeal: Golden-brown cookies with a sprinkle of cinnamon sugar are irresistible and beautiful.
Flexible Serving: Perfect for snack time, holiday parties, or even a cozy breakfast treat.
Diet-Friendly Options: Can be easily adapted to be gluten-free or dairy-free!

Ingredients You’ll Need

1 cup unsalted butter (2 sticks): Using unsalted allows you to control the salt content. For a dairy-free option, use a vegan butter substitute.
1 1/4 cup white granulated sugar: This provides sweetness and helps achieve that chewy texture. You can substitute with coconut sugar for a lower glycemic index.
1/4 cup light or dark brown sugar: The molasses in brown sugar adds moisture and flavor. Dark brown sugar gives a richer taste; feel free to mix for a balanced flavor.
2 eggs: Make sure they’re at room temperature to help with smooth mixing and even texture.
2 tsp vanilla extract: Opt for pure vanilla extract for the most authentic flavor. Don’t settle for imitation!
3 cups all-purpose flour: The foundation of your cookie; a straightforward swap for gluten-free flour blend is also possible.
1 tsp ground cinnamon: Freshly ground offers the best flavor, but store-bought will work too!
2 tsp cream of tartar: This ingredient gives snickerdoodles their characteristic tang and helps keep them soft.
1 tsp baking soda: Essential for the rise, ensuring fluffy cookies.
1/2 tsp coarse salt: Enhances all flavors; don’t skip this!
1/4 cup white granulated sugar (for topping): Coats the cookies before baking for added sweetness and crunch.
3 tsp ground cinnamon (for topping): A delightful addition to the sugar coating that enhances that cozy, spiced flavor.

How to Make Brown Butter Snickerdoodle Cookies

Brown the Butter: Begin by placing the butter in a medium saucepan over medium heat. Swirl the pan occasionally as the butter melts and begins to bubble. Keep an eye on it, as it will start to foam. You’re looking for a golden brown color with a nutty aroma—this usually takes about 5-7 minutes. Remove it from heat and let it cool slightly.

Mix Sugars and Eggs: In a mixing bowl, combine the slightly cooled brown butter with granulated sugar and brown sugar. Cream it together with a hand mixer until fluffy, around 2-3 minutes. Add the eggs and vanilla extract, mixing until smooth and homogenous, scraping down the sides of the bowl to ensure everything is incorporated well.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, ground cinnamon, cream of tartar, baking soda, and salt. This step helps to evenly distribute the leavening agents and cinnamon throughout the dough, preventing any clumps.

Fold Dry Ingredients into Wet: Gradually add the dry mixture into the wet ingredients, using a spatula to fold the flour in. Be careful not to overmix; stop when you see a few streaks of flour—this will keep your cookies tender.

Chill Dough: Cover the mixing bowl with plastic wrap and place it in the refrigerator for about 30 minutes. Chilling the dough helps solidify the butter, which results in thicker cookies, preventing them from spreading too much during baking. Don’t skip this step!

Prepare the Cinnamon Sugar Mixture: While the dough chills, mix 1/4 cup of granulated sugar with the 3 teaspoons of cinnamon in a small bowl. This blend will create a delightful topping that gives snickerdoodles their signature twist.

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even cooking.

Scoop and Roll Dough: Once the dough has chilled, use a tablespoon or cookie scoop to portion out the dough. Roll each piece into a ball, then roll it in the cinnamon sugar mixture until well-coated.

Bake Until Golden: Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden and the centers look set. They might appear a bit soft, but they’ll firm up while cooling. Don’t be tempted to overbake!

Cool and Enjoy!: Allow the cookies to sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The aroma in your kitchen will be simply irresistible!

Storing & Reheating

To keep your Brown Butter Snickerdoodle Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, place them in the refrigerator for up to two weeks, using a container lined with parchment paper to avoid sticky situations. You can also freeze them by placing them in a freezer-safe bag or container for up to three months. To refresh, simply bake them in the oven at 350°F for 5-7 minutes, bringing that fresh-from-the-oven taste back to life.

Chef’s Helpful Tips

Make sure your butter is browned but not burnt; there’s a fine line, and burnt butter will ruin the flavor.
Room temperature eggs mix more seamlessly into the batter, enhancing the overall texture.
If your cookies seem too flat after baking, it could be that your dough wasn’t chilled long enough.
Don’t be afraid to experiment with other spices like nutmeg for a twist on the classic flavor.
For a festive touch, add a sprinkle of sea salt on top before baking to elevate the flavor profile.
Dough can be made ahead and kept in the fridge for up to 48 hours before baking.

There’s something so warm and comforting about Brown Butter Snickerdoodle Cookies, don’t you think? These delightful treats not only make for a comforting snack but also create an inviting atmosphere in your home. I encourage you to experiment a little or even customize them with twist-ins like chocolate chips or nuts. Bake a batch, enjoy them fresh, and share them with your loved ones. You’ll be creating sweet moments that last a lifetime!

Recipe FAQs

Can I use margarine instead of butter?

While margarine can be used, it won’t provide the same nutty flavor that brown butter offers. If you’re aiming for that unique taste, I recommend sticking with unsalted butter.

Why do I need cream of tartar in snickerdoodles?

Cream of tartar reacts with baking soda to give the cookies their signature tangy flavor and chewy texture. It also helps to create that slightly puffy form we love in a good snickerdoodle.

How can I tell when my cookies are done baking?

The edges should be golden brown, while the centers might still look a little soft. They will continue to cook as they cool on the baking sheet, ensuring a chewy interior.

Are these cookies suitable for freezing?

Absolutely! You can freeze the baked cookies or even the dough itself. Just make sure to wrap them well to prevent freezer burn. Baked cookies last up to three months in the freezer.