Browned Butter Snickerdoodles

June 4, 2021Brianna

I’ve always felt “meh” about a snickerdoodle cookie. They basically taste like a bland sugar cookie with cinnamon sugar on them. Then I discovered brown butter and all the delicious flavor this adds to basically everything and decided to try a browned butter snickerdoodle cookie.

I have one other snickerdoodle recipe on my website and they’re also delicious. Pumpkin white chocolate snickerdoodle cookies

Browned Butter Snickerdoodles

Print Recipe

Delicious added flavor of browned butter in an American classic cookie. This snickerdoodle does not lack flavor but has the best chewiness ever.

Prep Time: 20 minutes plus 12 hours inactive
Cook Time: 8 minutes
Total Time: 28 minutes plus 12 bours inactive
Yield: about 2 dozen cookies 1x

Ingredients

Scale

1 cup butter (227 g)

2.5 cups flour (350 g)

1 1/4 teaspoon baking soda

2 teaspoons cream of tartar

1 teaspoon cinnamon

1/4 teaspoon salt

1 1/4 cup packed brown sugar (225 g)

1/2 cup white sugar (100g)

1 large egg plus 1 egg yolk

2 teaspoons vanilla extract

1 tablespoon plain Greek yogurt or sour cream

For rolling-

1/4 cup sugar

2 teaspoons cinnamon

Instructions

In a large skillet brown the butter. It will first melt, then it will bubble and sizzle, then it will start to foam. Use a rubber spatula to stir during this process. Once your butter has deep golden brown all over the bottom, remove from heat and let cool for about 15 minutes.

While your butter cools, in a medium mixing bowl combine the flour, baking soda, cream of tartar, cinnamon, and salt.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl using a hand mixer pour the brown sugar and sugar.

Once the butter is done cooling, pour the butter over the sugars and mix for 1-2 minutes. Add the eggs, vanilla, and Greek yogurt or sour cream and stir till mixed well.

Add the dry ingredients in and mix till just combined.

Put in fridge for at least 3 hours or up to 2 days. If you leave them in the fridge at least 12 hours, your cookies will be less flat.

Preheat oven to 350F and line 2 baking sheets with parchment paper.

Remove dough form fridge and mix 1/4 cup sugar and 2 teaspoons cinnamon together.

Roll dough into about 2 tablespoon sized dough balls, roll in cinnamon sugar, then place on baking sheet.

Bake for 8-12 minutes till the edges start to get golden brown. The middle may look under cooked still but the cookies will continue to cook on sheet out of oven. Let the cookies sit on the baking sheet for 5 minutes before removing to a wire cooling rack.