Brown Butter Snickerdoodle Cookies
Let’s Talk About These Brown Butter Snickerdoodle Cookies
Alright, so the first time I made brown butter snickerdoodle cookies, I accidentally used salted butter and thought I’d ruined everything. Turns out, that bit of salt actually made them disappear even faster at my friend’s book club. (Seriously, nobody cared about the plot twist after these hit the table.) My kitchen smelled like a bakery, and my cat was the only one not begging for a sample. Moral of the story: cookie mishaps sometimes make for the best stories. Or cookies. Or both?
Why I Always Come Back to This Recipe
I bake these snickerdoodles when the weather gets all dreary or someone needs cheering up. My family goes crazy for them because, to quote my uncle, “they’re like a warm hug for your taste buds” (he’s not wrong, despite being a bit dramatic). Also, browning butter feels fancy even though it’s literally just watching butter melt. Oh, and if you’ve ever had a snickerdoodle that was bland or too cake-y—ugh, I have, and I promise this is not that. I actually look forward to making these, even when the idea of cleaning up flour gives me hives.
What You’ll Need to Make ‘Em (Substitutions and All)
- 1 cup (225g) unsalted butter: Or salted, as I learned by accident. If all you have is margarine, it’ll work in a pinch, though it won’t brown the same way.
- 1 and 1/4 cups (260g) sugar: White is classic, but I toss in a spoonful of brown sugar sometimes for a little depth. (My grandma swore by Domino, but I just use store brand.)
- 2 large eggs (try to remember to bring them to room temp, but honestly, I’ve forgotten more than once and survived)
- 2 and 3/4 cups (345g) all-purpose flour: I once used bread flour by mistake. Cookies were chewier but not in a bad way.
- 2 teaspoons cream of tartar: The snickerdoodle magic, though I’ve seen people swap in baking powder if they’re desperate.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Cinnamon-sugar mix: About 1/4 cup sugar + 1 tablespoon cinnamon, but I never measure the cinnamon, just shake until it looks right.
- Vanilla extract (1 tablespoon): Real deal is best, but the fake stuff isn’t a dealbreaker.
How I Actually Make These Brown Butter Snickerdoodles
- Brown the butter. Toss your butter into a saucepan over medium heat. Stir, watch, and sniff for that nutty aroma—it’s done when it starts looking toasty and the foam settles a bit. Don’t wander off; I’ve burned it more times than I’d like to admit. Let it cool for, oh, 10 minutes or so. (I usually use this time to chase a child away form the mixing bowl.)
- Mix the sugar and brown butter. Pour that glorious golden butter over your sugar in a big bowl. Mix until combined—no need for a stand mixer, but I use one when I’m feeling lazy.
- Add eggs and vanilla. Plop in the eggs and vanilla. Beat it until smooth. This is where I sneak a spoonful, even though I know I’m not supposed to because of the eggs.
- Dry ingredients next. In a separate bowl (or, who am I kidding, sometimes right on top), combine flour, cream of tartar, baking soda, and salt. Stir into the butter mixture. It’ll look a bit shaggy at first, but just keep going. If it feels too runny, add a spoonful more flour; it’s one of those forgiving doughs.
- Chill the dough. Cover and stick it in the fridge for at least 30 minutes. (Honestly, I’ve skipped this when impatient. Cookies still tasted great, but spread more. Your call.)
- Shape and roll. Scoop out smallish balls (like golf balls, or ping pong, or whatever you’ve got in mind) and roll them in that cinnamon-sugar mix. Don’t skimp.
- Bake. 350°F (175°C) for 10 to 12 minutes. You want the edges just set, centers a little soft. They might look a tad underdone—that’s good.
- Cool. Let them sit on the tray for a few minutes. Then transfer to a wire rack if you have one (I’ve just piled them on a plate before—no one complained).
Things I’ve Learned (the Hard Way)
- If your butter gets a bit too dark, it’s ok; just call them “toffee snickerdoodles” and pretend you meant it.
- I used to skip chilling the dough because who likes waiting? But actually, I find it works better if you do—less spread.
- Don’t overbake. Dry snickerdoodles are a sad, sad thing.
Variations I’ve Tried (and One I Regret)
- Swap half the sugar for brown sugar—makes them richer and chewier. Highly recommend.
- Add a handful of mini chocolate chips. My kids freaked out (in a good way).
- I once tried pumpkin spice instead of cinnamon. Eh. Let’s just say I won’t do that again.
What If You Don’t Have Everything?
Honestly, the only thing you really need is a bowl and a spoon. But a stand mixer is nice if you’ve got one, though when I broke mine I just used a wooden spoon and some elbow grease (took longer but hey—it’s exercise). If you don’t have a wire rack, cool the cookies right on the pan or use a clean dish towel.
How to Store ‘Em (But Will You Really Need To?)
Pop cooled cookies in an airtight container. They’ll stay soft for 3-4 days; you can freeze the dough, too, if you want to bake a few at a time. But honestly, in my house, a full batch never lasts past breakfast the next day. King Arthur Baking has a good run-down on cookie storage if you’re feeling especially serious about it.
How I Like to Serve Brown Butter Snickerdoodles
Sometimes I make sandwiches with two cookies and a scoop of vanilla ice cream (messy but amazing). If it’s cold out, a mug of hot cocoa alongside is basically the dream. My cousin dips hers in coffee—go figure!
Lessons From a Chronic Cookie Burner
- I once tried to rush the cooling step and stacked the cookies. Big mistake—they stuck together. Let them cool, even if it’s just a few minutes!
- Don’t try to double the recipe in one bowl if your bowl is small. Trust me, it gets everywhere.
- If you forget the cinnamon-sugar topping, you’ll regret it. The dough without that coating is just…missing something.
Cookie Q&A From Real-Life Friends (And One Nosy Neighbor)
- “Can I use pre-made brown butter?”
Sure, if you’ve got it! But making it fresh takes 10 mins and is so worth it. - “Why do my cookies flatten too much?”
Try chilling the dough longer. Or maybe your kitchen’s just really toasty—mine gets like that in July. - “Do I need cream of tartar?”
Technically, you can sub baking powder, but it’s not quite the same. Still tasty, though. - “Can I double this recipe?”
Absolutely! Just use a bigger bowl than I did that one time. - More baking nerd stuff?
I like reading up on how to brown butter perfectly or cookie science articles when I’m feeling fancy.
And if you get distracted halfway through and end up with flour on your shirt? Welcome to the club. Just means you’re doing it right.
Ingredients
- 1 cup (227g) unsalted butter
- 1 1/2 cups (300g) granulated sugar, divided
- 2 large eggs
- 2 3/4 cups (345g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
Instructions
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1In a saucepan over medium heat, melt the butter and cook, stirring frequently, until it turns golden brown and smells nutty. Remove from heat and let cool for 10 minutes.
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2In a large bowl, combine the browned butter and 1 1/4 cups sugar. Beat in the eggs until smooth and creamy.
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3In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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4In a small bowl, mix the remaining 1/4 cup sugar with the cinnamon. Scoop tablespoon-sized balls of dough and roll each in the cinnamon-sugar mixture.
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5Place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are set and the centers are soft.
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6Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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