When it comes to classic cookies, snickerdoodles often top the list with their chewy texture and irresistible cinnamon-sugar coating. But if you’re looking to take this cookie favorite to the next level, browned butter is your key ingredient. This recipe will walk you through making browned butter snickerdoodles that are going to become a part of your regular cookie rotation!

Why Browned Butter?

Using brown butter in recipes gives them a rich, nutty flavor. I especially love using brown butter in recipes with warm flavors like cinnamon, nutmeg and apples. 

Why do I need Cream of Tartar?

Cream of tartar adds the signature chewiness to snickerdoodles as well as the beautiful cracks on top! It also adds a touch of tang to the cookies and puffs them up when they bake.

Ingredients for Brown Butter Snickerdoodle Cookies:

• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking soda
• Cream of tartar
• Salt
• Cinnamon

 

Supplies needed:

• Medium saucepan
• Large mixing bowl
• Medium mixing bowl
• Small bowl for cinnamon sugar
• Electric mixer with paddle attachment
• Baking sheets
• Parchment paper or Silicone baking mat
• Wire rack

Step-by-Step Guide:

Preheat the oven and line baking sheets with parchment paper. 

Brown the Butter: Begin by melting 2 sticks of butter in a medium saucepan over medium heat. As the butter melts, it will start to foam. Continue to cook, stirring occasionally, until you see brown bits forming at the bottom of the pan (This usually takes about 5-7 minutes.) Once browned, remove the butter from the heat and let it cool to room temperature.

Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.

Mix the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, or just a large mixing bowl with a hand mixer,  combine the browned butter, white sugar, and brown sugar. Beat on medium speed until well combined. Add the egg, yolk and vanilla paste or extract, continuing to mix until well incorporated.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to over-mix.

Scoop the Cookies: Mix sugar and cinnamon in a small bowl. Form dough balls and roll each ball in the cinnamon-sugar mixture. Place the dough balls on the prepared cookie sheets, spacing them about 2 inches apart. 

Bake the Cookies: Bake the cookies in the preheated oven for 9-10 minutes or until the edges are golden brown and the centers are still slightly soft.  Once cooled, store the cookies in an airtight container to maintain their chewy texture.

Should I chill the dough?

You can chill the dough for 30-60 minutes before baking for puffier cookies, but I don’t always have time to chill this dough and it turns out just fine.

How to store Brown Butter Snickerdoodles:

You can form the dough balls, roll them in sugar and freeze them like that for easy baking. Pop the frozen dough right onto a prepared cookie sheet and bake for an additional 2 minutes or so.

Store baked cookies in an airtight container on the counter for 2-3 days. You can add a slice of soft bread if needed to keep the cookies extra chewy!

Whether it’s cookie season or just another day in the kitchen, these browned butter snickerdoodles are going to be a new favorite. They are perfect for the holiday season or any time of year! This snickerdoodle cookie recipe offers a twist on a classic cookie, combining cinnamon sugar with the flavor of nutty brown butter. Enjoy!