Are you aware that December 4th is National Cookie Day?? I wasn’t. But, of course, my husband found out somehow and HAD to let me know. And how am I supposed to just let this day pass without making delicious cookies? Just. Can’t. Do. It. So here is a recipe that I have had in the back of my head for a while now. Brown Butter Snickerdoodles.
Cookies are a big deal in our house. Especially snickerdoodles. You see, snickerdoodles are my kiddo’s favorite cookies. Every year around Christmas time, I made a gigantic assortment of cookies. And EVERY year, without fail, my kids declare that snickerdoodles are their favorite. So when I decided to step out of my normal snickerdoodle recipe, I had to make sure that it was really good.
And can anything with brown butter be anything other than incredibly divine? Not in my opinion. If I could, I would brown butter for practically everything. Cookies, for sure. The brown butter adds such a deep and rich flavor to these already yummy cookies. These Brown Butter Snickerdoodles are so good that you’ll make them with the intention of sharing them, but… they may or may not make it to your friends or family. They’re THAT good.
Let me show you how I made these Brown Butter Snickerdoodles 👇🏻
For this recipe, you will need 1/2 cup of brown butter. See the note below if you need instructions on browning butter.
In a medium skillet, add 1/2 cup of unsalted butter over medium heat. Using a rubber spatula, stir frequently. The butter will pop and sizzle, continue cooking and stirring. After a few minutes, the butter will start to change color. You’ll begin to smell the nuttiness of the butter. You want an amber color. Remove from heat.
Place the browned butter (and all of the browned bits) into the bowl of your stand mixer. Place the bowl into the refrigerator for 20-30 minutes until it is chilled. It does not need to re-solidify, just cool down.
While the brown butter is cooling, preheat your oven to 350 degrees and line a baking sheet with parchment paper. Also, pull 2 large eggs from the refrigerator so they will be at room temperature when you need them.
In a large bowl, add 3 cups of AP flour, 1 1/2 tsp baking powder, 1 1/2 tsp ground cinnamon, 2 tsp cream of tartar, and 1 tsp of salt. Whisk together until combined and set aside.
In a small, shallow bowl, make the cinnamon-sugar topping. Combine 1/2 cup of granulated sugar and 1-2 tbsp of ground cinnamon. Personally, I like my snickerdoodles really cinnamon-y, so I add 2 tbsp. Totally up to your preference. Stir and set aside.
Now let’s start the dough…
Once the brown butter has chilled, remove from the refrigerator. Add 1/2 cup of softened butter to the bowl and begin mixing on low (so as not to splash your brown butter everywhere).
Gradually increase the speed to medium-high. Beat the butter for 3-4 minutes until the butter is pale and fluffy.
Add 1/2 cup of light brown sugar and 3/4 cup of granulated sugar. Mix on medium speed for about 2 minutes until well incorporated.
Add 2 large (room temperature) eggs, one at a time, mixing in between additions.
Add 1 tbsp pure vanilla extract, mix to combine. Scrape down the bowl with a rubber spatula and then mix again.
Now add the dry ingredients to the wet ingredients. Begin with half, mixing on low. Add the remaining dry ingredients, mix on low, and then increase the speed to medium and mix for a minute.
Using a tablespoon scoop, scoop the dough out. Roll into a ball, then roll into the cinnamon-sugar topping, and then place onto the prepared baking sheet. Place the cookies about 3-4 inches apart.
Bake the cookies for 8-10 minutes. The edges should be crisp and set while the centers should still be slightly soft. I usually sprinkle on a little extra cinnamon-sugar while the cookies are still hot.
Let the cookies sit on the hot baking sheet for at least 5 minutes (to allow them to set) before removing to a cooling rack.
Store these cookies in an air-tight container for up to 5 days. But, honestly, you won’t need to know that information. These cookies are so incredibly delicious that I doubt very much that they will last longer than a day or two!
Enjoy!!
These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.
Brown Butter Snickerdoodles
Ingredients
Wet Ingredients:
- 1/2 Cup Unsalted Butter, browned and cooled in the refrigerator for 20 mins. (Instructions on browning butter are above)
- 1/2 Cup Unsalted Butter, softened
- 1/2 Cup Light Brown Sugar
- 3/4 Cup Granulated Sugar
- 2 Large Eggs, room temperature
- 1 Tbsp Pure Vanilla Extract
Dry Ingredients:
- 3 Cups AP Flour
- 1 1/2 Tsp Baking Soda
- 1 1/2 Tsp Ground Cinnamon
- 2 Tsp Cream of Tartar
- 1 Tsp Salt
Topping:
- 1/2 Cup Granulated Sugar
- 1-2 Tbsp Ground Cinnamon
Instructions
- Place 1/2 cup of butter that has been browned into the bowl of a stand mixer. Cover in plastic wrap and place in the refrigerator for 20-30 minutes until it has chilled (does not need to re-solidify). Meanwhile, preheat oven to 350 degrees and line a baking sheet with parchment paper. (Pull your eggs out now so that they can come to room temperature)
- In a large bowl, combine the (dry ingredients) flour, baking soda, ground cinnamon, cream of tartar, and salt. Whisk until combined and set aside. In a small, shallow bowl (or plate) combine 1/2 cup of granulated sugar and 1-2 tsp of ground cinnamon. Stir and set aside.
- Once the browned butter has cooled, remove from refrigerator. Add the 1/2 cup of softened butter. Mix, starting on low (you don’t want to splash your brown butter everywhere). Gradually increase speed to medium-high. Beat the butter for 3-4 minutes until pale and fluffy.
- Add the brown sugar and granulated sugar. Mix for 2 minutes until well incorporated.
- Add the eggs, one at a time, mixing in between. Add the vanilla and mix. Scrape down the sides of the bowl and beat for another minute.
- Add half of the dry ingredients to the wet, mix on low until combined. Add the remaining dry ingredients, mixing on low, and then increasing speed to medium for about one minute.
- Scoop 1 tbsp of the dough and roll into a ball. Roll the dough into the cinnamon-sugar and place onto the prepared baking sheet. Place the dough 3-4” apart.
- Bake for 8-10 minutes until the cookies are crisp around the edges and the centers are still slightly soft. (You may want to lightly sprinkle on a little more cinnamon-sugar onto the tops of the cookies while they are hot) Let them sit on the hot baking sheet for at least 5 minutes to set before removing them to a cooling rack. Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.
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