These Brown Butter Snickerdoodles pack in serious caramel and cinnamon flavor! Nutty brown butter is the perfect complement to all that warm cinnamon spice in this easy cookie recipe.
Once you know how to brown butter, you’ll want to add it to all the things! Try it in these Brown Butter Chocolate Chip Cookies too.
Why You’ll Love These Browned Butter Snickerdoodles
Snickerdoodles are one of those classic cookie recipes that everyone loves. With their chewy texture and that crisp cinnamon sugar coated exterior, how can anyone say no?!
I took them to the next level you guys. These Browned Butter Snickerdoodles have a nutty, caramel flavor and texture thanks to the browned butter!
Here’s what makes this recipe a standout:
- EASY- Browning the butter is an extra step, but it’s a simple one; the rest is a matter of mixing the dough, rolling the cookies, and baking.
- This is a year-round kind of cookie recipe. You could try our pumpkin snickerdoodles with browned butter for a fall treat.
- Crowd-pleaser– Good thing the recipe makes 24 cookies!
- No chilling needed!
Important Ingredient Notes
- Unsalted Butter – Because browned butter starts with butter! Use unsalted butter to control the flavor of the finished snickerdoodles. If you only have salted butter, reduce the added kosher salt in the recipe.
- Sugars – You’ll need granulated sugar for both the cookie dough and the coating, along with light brown sugar for the cookies. The brown sugar helps increase the chewiness and crackles on top!
- Cream of Tartar- the classic ingredient for a snickerdoodle, adding tang and texture!
- Eggs – Let these come to room temperature; they’ll blend easier into the other ingredients that way.
- Cinnamon – The star of the show in any snickerdoodles recipe! Make sure the cinnamon you use is fresh and fragrant for the best flavor. If it’s been sitting in the pantry for a while, the aroma can be a little flat.
How to Make Browned Butter Snickerdoodles
Make the Cookie Dough.
- First brown the butter. Use our guide on how to brown butter for the best results to avoid burning the butter!
- Mix up the remaining ingredients to make the cookie dough.
Bake the Cookies:
- Use a 2 tablespoon cookie scoop to portion the dough and shape it into balls with your hands. Roll the balls of dough into the cinnamon sugar mixture. Place them on the prepared cookie sheet, 2 inches apart.
- Place the pan in the oven and bake for 11-13 minutes, or until the bottoms are lightly browned.
Finish: Remove the pan from the oven and tap the tops of the browned butter snickerdoodle cookies gently with a spatula. Transfer the cookies to a wire rack to cool.
More Snickerdoodle Recipes
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Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
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In a skillet (I prefer to use a stainless steel skillet), add butter and melt over low heat. Continue heating for about 5-7 minutes, swirling the pan gently to see it browning. Do not stir it.
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The butter will begin to foam and there will be flecks of golden brown on the bottom of the pan. WHen it it done it will stop sizzling and the foam will cover the brown butter. Keep your eye on it carefully as it can go from brown to burnt quickly. Immediately remove from heat.
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In a large mixing bowl, add browned butter, and both sugar. Beat until well blended.
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Add in eggs and mix until combined.
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Add flour, cream of tartar, baking soda, and salt. Mix until a dough forms.
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In a small bowl, combine the sugar and cinnamon for the topping. Using a 2 Tablespoon cookie scoop, form balls of dough in your hand, then roll into cinnamon sugar mixture. Place on prepared cookie sheet, 2 inches apart.
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Bake cookies for 11-13 minutes, until the bottoms are lightly browned, do not overcook.
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Remove from oven and tap the tops gently with spatula. Remove from cookie sheet and cool completely on a wire rack.
- Use all the brown bits from the pan when making the brown butter. Every bit is delicious!
- Chilling the dough is not necessary, however you can if you prefer. Cover cookie dough with plastic wrap and chill for 30 minutes to 1 hour.
- Tapping the tops of the cookies when they come out fromt he oven gives them a crackly appearance. Totally optional.
- For smaller cookies, use a 1 Tablespoon cookie scoop and bake for 8-10 minutes. Yield will be closer to 4 dozen cookies.
- Store cookies in airtight container for up to 5 days at room temperature.
- Freeze- You can also freeze baked cookies in an airtight freezer safe container for up to 3 months or freeze cookie dough. To do this, roll your cookies as directed in cinnamon sugar, then place in a parchment paper lined metal baking dish. Freeze for 30 minutes, then remove and slide cookies in an airtight freezer bag. To bake from frozen, just add a couple extra minutes to baking time.
#Brown #Butter #Snickerdoodle #Cookies
