Brown Butter Snickerdoodle Cookies

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Why Make This Recipe

Brown Butter Snickerdoodle Cookies are a delectable twist on the classic snickerdoodle. By using brown butter, you add a rich, nutty flavor that takes these cookies to the next level. The combination of crispy edges and soft, chewy centers creates a delightful texture that everyone loves. Plus, the hint of cinnamon adds warmth and sweetness, making them perfect for any occasion. Whether you are baking for family, friends, or just for yourself, these cookies will surely impress and satisfy any sweet tooth.

Even if you are an inexperienced baker, this recipe is simple enough to follow. The ingredients are easy to find, and the steps are straightforward. You don’t need any fancy equipment; just your basic kitchen tools will do. The joy of baking these cookies comes not only from the delicious result but also from the simple act of creating something wonderful.

These cookies are great for holidays, parties, or cozy evenings at home. Share them fresh out of the oven with a glass of milk, or store them for a later treat. The smell of baking cookies will fill your kitchen and create a warm, inviting atmosphere. With their soft texture and sweet cinnamon flavor, Brown Butter Snickerdoodle Cookies are bound to become a favorite in your household.

How to Make Brown Butter Snickerdoodle Cookies

Making Brown Butter Snickerdoodle Cookies is an enjoyable process. Follow these easy steps, and you will have warm, tasty cookies in no time.

Ingredients

To bake an irresistible batch of Brown Butter Snickerdoodle Cookies, you will need the following ingredients:

1 cup unsalted butter
1 1/2 cups granulated sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup sugar (for rolling)

Directions

Preheat the Oven. Begin by preheating your oven to 350°F (175°C). This step ensures your cookies bake evenly.
Brown the Butter. In a saucepan, melt the butter over medium heat. Stir it occasionally to prevent burning. Watch closely as it starts to bubble and change color. You want it to turn light brown and develop a nutty aroma. Once it has browned, remove it from heat and allow it to cool slightly.
Mix the Sugars. In a mixing bowl, combine the slightly cooled brown butter with the granulated sugar and brown sugar. Use a whisk or a hand mixer to blend them well until the mixture is smooth and creamy.
Add the Eggs and Vanilla. Crack the eggs into the mixing bowl one at a time, mixing well after each addition. After the eggs are added, stir in the vanilla extract to enhance the flavor.
Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, and ground cinnamon. This step helps to evenly distribute the dry ingredients.
Mix Wet and Dry Ingredients. Gradually add the dry mixture to the wet mixture. Stir gently to combine until just mixed. Avoid overmixing to ensure your cookies stay soft and chewy.
Form Cookie Balls. Using your hands, roll the dough into small balls. About one tablespoon of dough per cookie works well. Roll the balls in the sugar-cinnamon mixture, coating them evenly.
Prepare the Baking Sheet. Place the cookie dough balls on a baking sheet lined with parchment paper. Leave about 2 inches of space between each ball so that they have room to spread while baking.
Bake the Cookies. Put the baking sheet in the oven and bake for 10-12 minutes. Look for the edges to be lightly golden, while the centers should look slightly underbaked. This will give you that soft texture.
Cool the Cookies. After baking, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. This step helps them firm up just right.

How to Serve Brown Butter Snickerdoodle Cookies

Brown Butter Snickerdoodle Cookies can be enjoyed in many ways. Serve them warm, straight from the oven for a delightful treat. Pair them with a glass of cold milk for a classic combination. You can also serve them alongside hot cocoa or coffee for a comforting snack during chilly days.

For a more festive presentation, stack a few cookies on a decorative plate and sprinkle some additional cinnamon on top. These cookies can also make a lovely gift. Package them in a cute box or tin, tied with a ribbon, to share with friends and family. They are perfect for holiday gatherings or as a sweet treat for special occasions.

How to Store Brown Butter Snickerdoodle Cookies

To keep your Brown Butter Snickerdoodle Cookies fresh, you can store them in an airtight container. Make sure they are completely cool before sealing them in. If you keep them at room temperature, they will stay fresh for about 3 to 5 days.

For longer storage, consider freezing the cookies. Place them in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag or container. These cookies can last up to 2-3 months in the freezer. When you’re ready to enjoy them, simply take out the desired amount, and let them thaw at room temperature for an hour or so.

Tips to Make Brown Butter Snickerdoodle Cookies

Chill the Dough. If you have time, chilling the cookie dough in the refrigerator for about 30 minutes before baking can improve the flavor and texture. The chill helps to firm up the dough, making it easier to shape and preventing excessive spreading while baking.
Check Your Oven Temperature. Oven temperatures can vary, so it’s a good idea to check your cookies a minute or two before the recommended baking time. This way, you will avoid overbaking them.
Use Fresh Ingredients. Make sure your baking soda and baking powder are fresh. Old leavening agents can affect how well your cookies rise and their texture.
Experiment with Spices. While cinnamon is traditional for snickerdoodles, you can experiment by adding nutmeg, cardamom, or ginger for a different flavor profile.
Don’t Skip the Brown Butter. The key to the unique flavor in these cookies is the browned butter. Take your time with this step for the best results.

Variation

If you want to mix things up, consider adding different flavors or mix-ins to your Brown Butter Snickerdoodle Cookies:

Chocolate Chips: Add semi-sweet or milk chocolate chips to the dough for a sweet addition.
Nutty Flavors: Fold in some chopped nuts like pecans or walnuts for added crunch.
Maple Syrup: Substituting some brown sugar with maple syrup can create an interesting flavor twist.

Feel free to get creative! The base recipe is versatile, allowing for many variations to suit your tastes.

FAQs

Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but you may want to reduce the added salt in the recipe to balance the flavors.
What should I do if my cookies spread too much?
If your cookies spread too much, try chilling the dough before baking. Also, make sure not to overmix the dough, which can lead to spreading.
Can I make these cookies gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for the right texture.
How can I add decoration to the cookies?
You can drizzle melted chocolate on top or sprinkle colored sugar before baking for a festive touch.
What should I do if I want to make this recipe dairy-free?
You can substitute the butter with a dairy-free alternative, such as vegan butter or coconut oil.

Brown Butter Snickerdoodle Cookies are not just a treat; they are a celebration of flavors and warmth. Through the simple steps outlined above, you can bake a batch that will satisfy your cravings and bring joy to the people around you. Happy baking!

Brown Butter Snickerdoodle Cookies

Print Recipe

A delectable twist on the classic snickerdoodle, these cookies feature rich, nutty brown butter and a warm hint of cinnamon for a delightful treat.

Author: natasha
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup unsalted butter
1 1/2 cups granulated sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup sugar (for rolling)

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Instructions

Preheat your oven to 350°F (175°C).
Melt the butter in a saucepan over medium heat until it turns light brown and develops a nutty aroma. Remove from heat and let cool slightly.
In a mixing bowl, combine the brown butter, granulated sugar, and brown sugar. Blend until smooth and creamy.
Add eggs one at a time, mixing well after each addition, and stir in vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Roll the dough into tablespoon-sized balls and coat in the sugar-cinnamon mixture.
Place the cookie balls on a lined baking sheet, leaving about 2 inches between each.
Bake for 10-12 minutes until edges are lightly golden and centers are slightly underbaked.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.