Brown Butter Snickerdoodles
Soft-baked snickerdoodles made with nutty brown butter are exactly what you should be baking this fall.
Brown butter makes my world go round, and I’m only slightly exaggerating. You may have noticed I have a bit of a problem with adding it to all of my cookies— first my favorite chocolate chip cookies, then this simply amazing shortbread, and a kick-a skillet cookie with butterscotch sauce.And now, snickerdoodles!
And I’m not even the least bit sorry. Brown butter adds a depth of the flavor and turns a simple cookie into something more.
I had a hunch my go-to snickerdoodle recipe would be even better with brown butter, and I was right. These cookies are soft and tender, with a slightly crunchy cinnamon exterior.
They have fall written all over them. Even if you’re in the middle of a late-summer heat wave— like we are here in Utah— you should probably light a pumpkin spice scented candle, turn on your oven, and bake these snickerdoodles anyway.
baking tip:How to brown butter
1. Place a heavy-bottomed saucepan over medium low heat.
2. Add cubed butter to the pan and let it melt (cubing the butter first allows it to melt more evenly).
3. Once the butter is melted, it will start to foam. Stir frequently with a rubber spatula, scraping the bottom of the pan.
4. Continue to cook butter until you see brown specs in the butter and it has a nutty aroma.
5. Remove from heat immediately. Do not let it burn.
6. Use the browned butter right away or put in the fridge for later use.
Brown Butter Snickerdoodles
Ingredients:
- 1 cup (226 grams) unsalted butter
- 1 cup (200 grams) granulated sugar, divided
- 1/2 cup (105 grams) brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 3/4 cups (330 grams) all-purpose flour
- 2 teaspoons cream of tartar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
Directions:
- Preheat 350 degrees F. Line a sheet pan with parchment paper.
- Melt butter in a small saucepan over medium low heat. Continue to cook, stirring occasionally, until butter turns deep brown. Watch it close to make sure it doesn't brown. Remove from heat, transfer to a bowl, and chill in the fridge until solid. When ready to make the cookies, remove butter from fridge and let it come to room temperature for 20-30 minutes.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter, 1/2 cup granulated sugar, and brown sugar on medium high speed until light and creamy. Add the eggs, one at a time, mixing after each. Then add the vanilla.
- In another bowl, combine the flour, cream of tartar, baking soda, and salt. Add to the mixer and mix until combined.
- Combine the remaining 1/2 cup sugar with the ground cinnamon. Portion the dough into rounded tablespoons and roll in the cinnamon sugar. Place on the prepared sheet pan. Bake for 8-9 minutes for soft-baked cookies, 10-11 minutes for crispier cookies. Let cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- Store tightly in an airtight container at room temperature for up to 3 days.
Have you tried this recipe?
I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.
Mmm such a yummy cookie! These sound like such a delight!
These will become a fall staple around here, I guess! There’s nothing I love more than a soft baked cookie!
xo, Elisa
Oh brown butter in everything is not a problem–not a problem at all! I’d totally feature it more often if I weren’t so darn lazy but hey–I think I’d have to do it with these amazing, smashing cookies of yours! Love it!
Seriously, what did we do before someone figured out browned butter? It’s amazing! I bet it is awesome in these cookies. Can’t wait to try it!
Brown butter makes my world go round, too! And cookies. Specifically snickerdoodles. Extra specifically, these snickerdoodles. 😉
Love that you added brown butter to snickerdoodles!
God bless the inventor of browned butter. It’s right up there with the wheel and sliced bread. I’ve used it in chocolate chip cookies before and thought it was nice, but the chocolate was dominant. Does it come to the forefront a little more in these snickerdoodles? (Why did they have to be named snickerdoodles? (head shaking)) Either way, I’ll certainly give it a bash. I nearly lost consciousness over that cookie dough photo.
Also, screw you, heat wave.
Annalise,
The cookies look delicious. I haven’t used browned butter very often. I might just have to make this recipe.
Annamaria
Do you measure the butter before or after it is melted?
Before!
How much vanilla? I’m not seeing in the ingredient list
My apologies, Daniela! It’s 1 teaspoon. I’ve fixed the recipe.
These look soooo delicious! I want some!
I’m confused about the granulated sugar. The ingredient list calls for one cup divided, then in the recipe you call for one cup to be creamed with the butter and a remaining half cup sugar to be mixed with cinnamon for rolling the dough balls. Do you mean to add a half cup white sugar with the brown sugar and the butter? Thanks. I’m making these in the morning and hope you can clarify. They look perfect in your photographs!
Thank you for catching my mistake, and I’m sorry for the confusion! The total amount of granulated sugar is 1 cup – 1/2 cup for in the cookies, 1/2 for rolling. I’ve fixed the wording in the recipe.
How many cookies does this recipe make? I need 3 dozen for a party
I think this probably made around 2 dozen, so maybe just shape them smaller and I bet you can stretch it to 3.