Get ready to fall in love with these Brown Butter Snickerdoodles! This delightful twist on the classic snickerdoodle cookie combines the nutty flavor of brown butter with a soft, chewy texture that’s simply irresistible. Perfect for any occasion, these cookies will make your taste buds dance with joy. Let’s dive into the world of baking these delicious treats!
Why You’ll Love This Recipe
- Quick & Easy: With simple steps and common ingredients, these cookies come together in no time.
- Unbelievably Delicious: The rich flavor of brown butter elevates these cookies, making them better than ever.
- Perfect for Sharing: Whether it’s a family gathering or a friendly get-together, these cookies are sure to impress.
- Comforting Treat: They evoke a sense of nostalgia while bringing warmth and happiness with each bite.
These snickerdoodles stand out due to the unique technique of browning the butter. This adds a deeper, richer flavor that’s simply mind-blowing!
Ingredients Needed
- For the Cookie Base:1 cup unsalted butter, browned for extra flavor
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- For the Dry Mix:3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- For Coating:1 tablespoon ground cinnamon
- ¼ cup granulated sugar
How to Make Brown Butter Snickerdoodles
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step is crucial for even baking.
- Brown the Butter: In a saucepan over medium heat, melt the unsalted butter until it turns golden brown and develops a nutty aroma. Watch it closely to avoid burning! Once browned, let it cool for a few minutes.
- Combine Sugars and Butter: In a large mixing bowl, combine the granulated sugar, brown sugar, and your cooled browned butter. Mix until everything is well blended.
- Incorporate Eggs and Vanilla: Add the eggs and vanilla extract to the sugar mixture, whisking until smooth and creamy.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. This will be your dry mix.
- Combine Wet and Dry Mixtures: Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
- Prepare the Cinnamon-Sugar Coating: In a small bowl, mix the cinnamon and granulated sugar together. This will provide the sweet, spicy crust.
- Form the Cookies: Scoop tablespoon-sized portions of cookie dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture to coat.
- Bake: Place the cookie balls on baking sheets lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges turn slightly golden.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
- Serving Suggestions: Serve these snickerdoodles warm with a glass of milk or coffee for a perfect treat. You can even sprinkle a little extra cinnamon-sugar on top for added flair.
- Storage Tips: Store these cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing the dough or baked cookies for up to three months.
Helpful Notes
- Tips for Success: Be sure to brown the butter properly to enhance the flavor. Keep an eye on the color; it should be a nice golden brown, not burned.
- Variations: You can add chocolate chips for a sweet twist or try incorporating nuts for extra crunch.
Conclusion
These Brown Butter Snickerdoodles are not just cookies; they are a slice of comfort and nostalgia. With their unique flavor and soft texture, they are a guaranteed hit with anyone who tries them. Don’t forget to leave a comment and a star rating if you enjoyed this recipe! Share your creations on social media—what variations did you try? Let us know below!
Frequently Asked Questions (FAQ)
Can I use salted butter instead of unsalted?
You can use salted butter, but reduce the added salt in the recipe to avoid over-salting.
How do I make this gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure it’s a blend that includes xanthan gum.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough before baking! Just scoop the dough balls, freeze them on a baking sheet, then transfer to a freezer bag. When ready to bake, simply add a couple of extra minutes to the baking time.
Print
Brown Butter Snickerdoodles
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A delightful twist on the classic snickerdoodle cookie featuring the nutty flavor of brown butter and a soft, chewy texture.
Ingredients
- 1 cup unsalted butter, browned
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ¼ cup granulated sugar (for coating)
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan over medium heat, melt the unsalted butter until golden brown and nutty, then let cool.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and cooled browned butter. Mix well.
- Add the eggs and vanilla extract to the sugar mixture; whisk until smooth.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt.
- Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
- In a small bowl, mix the cinnamon and granulated sugar for coating.
- Scoop tablespoon-sized cookie dough portions, roll into balls, and coat in cinnamon-sugar mixture.
- Place on baking sheets lined with parchment paper, spacing about 2 inches apart. Bake for 10-12 minutes or until edges are slightly golden.
- Cool on baking sheets for a few minutes before transferring to a wire rack.
Notes
Be sure to brown the butter properly for enhanced flavor. Can add chocolate chips or nuts for variations.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg