These Browned Butter Snickerdoodles are coated in cinnamon sugar, with a rich, nutty, browned butter flavor. Perfect for the holidays!
I'm back again with yet another cookie recipe to add to your collection.
With their mild browned butter flavor and cinnamon sugar coating, these Browned Butter Snickerdoodles are great for any occasion. They also work particularly well on a Holiday cookie platter.
What are snickerdoodles?
Snickerdoodles are similar to sugar cookies. They're both made from a similar dough that contains butter, sugar, flour, eggs, and leaveners.
However, there are two distinguishing factors that make snickerdoodles different.
- Snickerdoodles almost always have a little bit of cream of tartar in the dough. This is used partially for leavening and stabilizing the egg in the dough, but more importantly, it adds a distinct and noticable tanginess to the cookies.
- Snickerdoodles are rolled in a cinnamon sugar mixture before baking to give them a warm, cinnamony flavor.
Also, this recipe in particular is made with browned butter to give them a richer flavor. It also changes the color of the dough to a slightly more yellow color, which isn't typical of all snickerdoodles.
How do you make Snickerdoodles?
Making snickerdoodles is just like making most other cookies. But this recipe is a little bit different because part of the butter is browned and cooled before mixing it into the dough.
- Brown half of the butter in a skillet and let it cool.
- Cream the butter (browned and softened) and sugar together.
- Add the eggs and beat until light and fluffy.
- Add the dry ingredients and mix until incorporated.
- Chill the dough until firm.
- Portion the dough into balls and roll in cinnamon sugar. Bake.
Snickerdoodle Ingredients:
- Unsalted butter
- All-purpose flour
- Cream of tartar
- Salt
- Baking soda
- Granulated sugar
- Light brown sugar
- Large eggs
- Vanilla
- Ground cinnamon
Want more cookie recipes?
Browned Butter Snickerdoodles Nutrition Notes:
The nutrition information in the recipe below is for one cookie, if you make 24 cookies from the recipe. If you make more or fewer cookies, and your cookies are smaller or larger than mine, adjust the nutrition information accordingly.
Browned Butter Snickerdoodles
Ingredients
Snickerdoodle Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened and divided
- 3 cups all purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 Tablespoon vanilla
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 ½ Tablespoons ground cinnamon
Instructions
- Heat 1 stick (8 Tablespoons or ½ cup) of the butter in a small skillet over medium heat, stirring occasionally. The butter will melt and bubble. When the butter turns golden brown and becomes fragrant, remove from heat and pour into a heat proof bowl or measuring cup to cool. Place in the fridge or freezer to cool more quickly.
- Mix together the flour, cream of tartar, salt, and baking soda in a medium bowl with a whisk. Set aside.
- Place the remaining stick of butter into the bowl of a stand mixer or large bowl. Add the cooled browned butter, granulated sugar and light brown sugar. Mix on medium high speed until the mixture is uniform and fluffy, about 4-5 minutes. Add the eggs and vanilla and mix on medium high speed again until light and fluffy, about 3 minutes.
- Place the dough in the fridge and chill for 1 hour. Alternatively, place in the freezer for 15-20 minutes if you're in a rush.
- Move oven racks to top middle and bottom middle positions and heat oven to 350°F. Prepare 2 baking sheets by lining with parchment paper or silicone baking mats. Stir together the sugar and cinnamon in a small bowl for the cinnamon sugar coating.
- Portion the dough into 1 ½ to 2 Tablespoon portions and roll into smooth balls in the palms of your hands. Roll the balls in the cinnamon sugar mixture until coated completely. Place the balls about 2 inches apart on the baking sheets and flatten slightly with the palm of your hand.
- Bake until the edges of the cookies have set, about 9-12 minutes, switching and rotating the baking sheets in the oven halfway through the baking time. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire cooling rack to cool completely. Store extras in an airtight container at room temperature for 2 days, or freeze.
Nutrition
Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.
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