Brown Butter Snickerdoodle Recipe

Sharing the best snickerdoodle recipe today! My brown Butter Snickerdoodle recipe is rich and perfectly cinnamon sweet.

Best Snickerdoodle Recipe

Snickerdoodle cookies are some of the best cookies in the cookie world if you ask me!

If you haven’t made a cookie using brown butter before, you are in for the ultimate treat! It takes a little patience, but let me tell you it’s 100% worth it! The brown butter brings a richness to your cookies that is worth every bite!

Be sure to try my Brown Butter Chocolate Chip Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.

What You’ll Need For Easy Snickerdoodle Recipe

• salted butter– For most of my recipes I use salted butter. Unsalted works just fine too.
• granulated sugar– This fine sugar gives the cookies their sweetness.
• dark brown sugar– Dark brown sugar is found right next to the light brown sugar in the baking section of the grocery store. It has more molasses and is darker in color than the light.
• large eggs– For consistency, I use large size eggs in my baking.
• pure vanilla extract– Use pure vanilla extract for best tasting results.
• all-purpose flour– Flour is the main dry ingredient in the cookies.
• cream of tartar– Cream of tartar is an ingredient used in snickerdoodle cookies. Gives that snickerdoodle taste.
• baking soda– Baking soda helps the cookies rise during baking.
• kosher salt– This coarse salt is commonly used in cooking and baking. Find it near the table salt at the grocery store.
• ground cinnamon– Ground cinnamon is a spice that the cookies get rolled into with granulated sugar.

How To Make Chewy Snickerdoodle Recipe

1. Preheat oven to 375 degrees F. for a more crisp cookie or 350 degrees F. for a more chewy cookie. Line a large baking sheet with parchment paper.
2. Place butter in small saucepan over medium-low heat. Swirl and melt completely. Butter will boil. Continue to swirl and cook until butter turns golden brown and brown bits start forming on bottom of pan. Once butter has a nutty scent and is deep golden brown, remove from heat and transfer to a heat proof bowl. Make sure you spoon out all little black bits from the saucepan. Let brown butter cool at least 15 minutes.
3. Pour slightly warm brown butter in large mixing bowl and add sugars. Beat with spoon until well combined. A good minute or two. Add eggs and vanilla, beating until smooth and well combined. Add flour, cream of tartar, baking soda and salt, stirring until dough forms. Place sugar and cinnamon into a small bowl stirring to combine. Use a medium sized cookie scoop and roll dough pieces in hand. Roll into cinnamon sugar mixture then place onto prepared baking sheet.  Bake for 9-11 minutes until baked through and starting to cracked on top. Remove from oven and tap pan on stovetop to flatten cookies. If needed, use flat part of a butter knife to press tops of cookies for more cracked texture if desired. Let cool completely before serving.

Why Brown Butter?

By browning the butter, you get a richness added to your cookies that is indescribable. It also brings a nice texture to your cookies that you’ll notice as well. Once you brown butter a couple times, you’ll see it’s no biggie at all. Very simple, it just takes some time to watch carefully to make sure the butter doesn’t burn.

Once the wet ingredients are mixed well, add the dry ingredients, stirring slowly.

What Is A Snickerdoodle?

While many think a snickerdoodle cookie is a sugar cookie, a major difference is that a snickerdoodle cookie has cream of tartar in the recipe. It adds that slight tang and chewiness that gives that snickerdoodle taste!

Your dough will look a little different than when you make traditional cookie dough. It’s a little more wet, so don’t worry.

Scoop dough balls and roll in cinnamon sugar mixture.

Place rolled pieces of snickerdoodle cookie dough onto your prepared cookie sheet. For a crisp snickerdoodle bake at 370 degrees F. for 9-11 minutes. For a chewy snickerdoodle bake at 350 degrees F. for 9-11 minutes.

Tip For Making Brown Butter Snickerdoodles.

When you remove the cookies from the oven, tap the baking sheet onto the stovetop to slightly flatten cookies. For a more cracked top snickerdoodle, take the flat side of a butter knife and press each hot cookie down to add more cracks as shown in the photo above. I used this method for my cookies.

How To Serve Snickerdoodle Cookies

Serve cookies room temperature with your choice of beverage. Ice cold milk is a great choice.

How To Store Snickerdoodles

Store any leftover snickerdoodle cookies in an airtight container or Ziplock baggie for up to 3 days. I generally store them room temperature.

Brown Butter Snickerdoodles - Best Snickerdoodle Recipe

These rich Brown Butter Snickerdoodles are truly the best snickerdoodles I've had! Simple and delicious!

Course: Dessert

Cuisine: American

Prep Time 15 minutes mins

Cook Time 9 minutes mins

Total Time 24 minutes mins

Servings: 28

Calories: 98kcal

Author: Jenny

Cost: $10

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Equipment

• Oven
• mixing bowl
• measuring cups
• measuring spoons
• cookie scoop
• baking sheet
• parchment paper

Ingredients

• 2 sticks salted butter
• 1 cup granulated sugar
• 1/2 cup dark brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt

Topping

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

• Preheat oven to 375 degrees F. for a more crisp cookie or 350 degrees F. for a more chewy cookie. Line a large baking sheet with parchment paper.
• Place butter in small saucepan over medium-low heat. Swirl and melt completely. Butter will boil. Continue to swirl and cook until butter turns golden brown and brown bits start forming on bottom of pan. Once butter has a nutty scent and is deep golden brown, remove from heat and transfer to a heat proof bowl. Make sure you spoon out all little black bits from the saucepan. Let brown butter cool at least 15 minutes.
• Pour slightly warm brown butter in large mixing bowl and add sugars. Beat with spoon until well combined. A good minute or two. Add eggs and vanilla, beating until smooth and well combined. Add flour, cream of tartar, baking soda and salt, stirring until dough forms. Place sugar and cinnamon into a small bowl stirring to combine. Use a medium sized cookie scoop and roll dough pieces in hand. Roll into cinnamon sugar mixture then place onto prepared baking sheet. Bake for 9-11 minutes until baked through and starting to cracked on top. Remove from oven and tap pan on stovetop to flatten cookies. If needed, use flat part of a butter knife to press tops of cookies for more cracked texture if desired. Let cool completely before serving.

Nutrition

Calories: 98kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 108mg | Potassium: 57mg | Fiber: 1g | Sugar: 13g | Vitamin A: 17IU | Calcium: 10mg | Iron: 1mg

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