Brown Butter Snickerdoodle Cookies
These brown butter snickerdoodle cookies are very chewy cookies with crisp edges. These buttery cookies have a gourmet flavor and are rolled in cinnamon sugar. They are baked into large bakery-style cookies.
This brown butter snickerdoodles is a no chill and no mixer required recipe. Which means they are super easy to make!
They are the most delicious cookie, it takes a classic snickerdoodle cookie and turn it into a decadent and gourmet cookie. The brown butter gives it a nuttier and richer flavor. Then, they are rolled in cinnamon sugar.
I have tips and tricks and process photos to easily help you make this recipe! If you love snickerdoodle desserts, you have to try my pumpkin snickerdoodles.
Tips for making the cookies
Here are my tips, so yours turns out like this recipe! See my post on how to make brown butter for tips!
- Tip 1: Use a large frying pan to brown the butter more quickly and easily. You want to brown butter until the milk deposits separate and turn amber in color.
- Tip 2: Let the butter cool first before using. If you use hot brown butter, it will effect the texture of the dough.
- Tip 3: Flour- Make sure to spoon and level the flour. If you place the measuring cup directly into the flour, this will compact the flour. This leads to your cookies not spreading.
- Tip 4: Add 2 Tablespoons of flour if at high altitude.
- Tip 5: After you scoop the dough into balls, you don’t need to roll them into perfect circles. Just place in a bowl of cinnamon sugar and roll.
For more fall cookie recipes, try my pumpkin cookies and apple pie cookies.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Brown Butter Snickerdoodle Cookies
Ingredients
- 2 2/3 cups All-purpose flour
- 1 1/2 tsp Cream of tartar
- 1 TBSP Cornstarch
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1 cup Plus 2 TBSP Unsalted butter, browned
- 1 1/2 cups White granulated sugar
- 2 Large eggs, room temperature
- 2 tsp Pure vanilla extract
Cinnamon Sugar
- 1/4 cup White granulated sugar
- 1 TBSP Ground cinnamon
Instructions
- Preheat oven to 350F and place parchment paper on 2 cookie sheets.
- In a large frying pan over medium heat, melt the butter. Use a rubber spatula to continuously stir until butter turn amber in color and the milk deposits separate on the bottom and turn brown. Take off the heat immediately. Cool for 15 minutes.TIP: The butter needs to be room temperature before using. If it is even slightly warm it will lead to the cookies spreading more in the oven and causing the cookie dough consistency to be more soft. If the butter is not cooled after 15 minutes, place in the freezer for 10 minutes to rapidly cool it.1 cup Plus 2 TBSP Unsalted butter
- In a medium sized bowl, sift together the flour, baking soda, baking powder, salt, cream of tartar, and cornstarch. Set aside.2 2/3 cups All-purpose flour, 1 1/2 tsp Cream of tartar, 1 TBSP Cornstarch, 1/2 tsp Baking soda, 1/2 tsp Baking powder, 1 tsp Salt
- In a large bowl, mix the browned butter and sugar. Add in the vanilla and eggs. Stir until combined. Fold in the dry ingredients.1 1/2 cups White granulated sugar, 2 Large eggs, 2 tsp Pure vanilla extract
- In a small bowl, mix the sugar and cinnamon. Use a large cookie scoop (2 oz) and scoop large cookie dough balls. Roll the balls in the cinnamon sugar. Place 6 cookie dough balls per cookie sheet.1/4 cup White granulated sugar, 1 TBSP Ground cinnamon
- Bake the cookies for 12-14 minutes (one tray at a time). The cookies are done when edges are slightly golden brown. Leave on cookie sheet for 5 minutes before transferring to cookie sheet.
I’m still learning to use brown butter.
Once the butter is melted in the pan, do I measure the browned butter out to
1 cup Plus 2 TBSP?
This worked exactly as written, thanks! 10/10 ìt was easy, delicious and looked exactly as in the video!! Thank you so much for this recipee ❤️