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+ servings
Stack of browned butter snickerdoodles cookies.
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5 from 1 vote

Browned Butter Snickerdoodles

These Browned Butter Snickerdoodles are coated in cinnamon sugar, with a rich, nutty, browned butter flavor. Perfect for the holidays!
Prep Time15 mins
Cook Time15 mins
Chilling Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Christmas cookies, cinnamon, cookies, dessert, snickerdoodles, sugar cookies
Servings: 24
Calories: 195kcal

Equipment

  • Stand mixer or hand mixer

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

Calories: 195kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 129mg | Potassium: 65mg | Fiber: 1g | Sugar: 15g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg