Brown Butter Snickerdoodles

 

Brown Butter Snickerdoodles: A Classic Cookie with a Gourmet Twist

If you think you know snickerdoodles, think again. By adding a simple twist—browning the butter—these soft, chewy cookies reach a whole new level of flavor. Brown butter adds a rich, nutty aroma that transforms the classic cinnamon-sugar cookie into a gourmet treat that’s perfect for any occasion.

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What Makes Brown Butter Snickerdoodles Special?

Traditional snickerdoodles are beloved for their soft texture, slight tang from cream of tartar, and a crunchy cinnamon-sugar coating. Brown butter snickerdoodles take that classic formula and elevate it with:

• Deep, nutty flavor: Browning butter brings out its natural sugars and enhances its aroma.

• Complex sweetness: The caramelized notes from the butter pair beautifully with the cinnamon-sugar coating.

• Chewy texture with a tender crumb: Browning the butter doesn’t compromise the cookie’s soft, pillowy center.

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How to Make Brown Butter Snickerdoodles

Here’s a simple breakdown of how to achieve the perfect brown butter snickerdoodles:

Ingredients:

• 1 cup (2 sticks) unsalted butter

• 1 ½ cups granulated sugar

• 2 large eggs

• 2 ¾ cups all-purpose flour

• 2 tsp cream of tartar

• 1 tsp baking soda

• ½ tsp salt

• 2 tsp ground cinnamon (for rolling)

• ¼ cup granulated sugar (for rolling)

Instructions:

1. Brown the butter: In a medium saucepan over medium heat, melt the butter and cook until it turns golden brown and gives off a nutty aroma. Let it cool slightly.

2. Mix wet ingredients: In a large bowl, combine the browned butter and sugar. Add the eggs one at a time, mixing well.

3. Combine dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually mix into the wet ingredients.

4. Prepare cinnamon-sugar coating: Mix the cinnamon and ¼ cup sugar in a small bowl.

5. Shape cookies: Scoop dough into 1 ½-inch balls and roll in the cinnamon-sugar mixture.

6. Bake: Place on a parchment-lined baking sheet, about 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, until edges are lightly golden.

7. Cool and enjoy: Let cookies cool on the sheet for a few minutes before transferring to a wire rack.

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Tips for Perfect Brown Butter Snickerdoodles

• Watch the butter closely: Brown butter can go from perfect to burnt very quickly. Stir constantly and remove from heat as soon as it turns golden and smells nutty.

• Chill the dough if needed: If the dough is too soft, refrigerate for 20–30 minutes to make rolling easier.

• Don’t overbake: Snickerdoodles continue to firm up as they cool. Take them out of the oven when the edges are set but the centers are still soft.

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Why You’ll Love Them

Brown butter snickerdoodles are more than just cookies—they’re an experience. Each bite delivers a warm cinnamon aroma, rich caramel undertones, and that perfect soft-but-chewy texture that keeps you coming back for more. They’re ideal for gifting, sharing at gatherings, or indulging in with a cup of coffee or tea.

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The Bottom Line

If you want to take a classic snickerdoodle to the next level, brown butter is the secret ingredient. It’s simple, flavorful, and transforms your cookies into something extraordinary. Once you try them, you’ll never go back to plain snickerdoodles again.