Brown Butter Snickerdoodles
There’s something magical about the combination of brown butter and snickerdoodles. The nutty aroma of browning butter adds a depth of flavor that elevates these classic cookies to a new level. If you’re looking for a treat that’s both chewy and soft, with a hint of cinnamon and a buttery richness that will leave you wanting more, you’ve come to the right place. This recipe for Brown Butter Snickerdoodles is sure to become your go-to cookie for any occasion. Let’s dive into the delicious world of baking these sweet treats!
What Makes This Recipe Special
What sets these Brown Butter Snickerdoodles apart from the traditional version is the technique of browning the butter. This process transforms the fat into a rich, nutty essence that enhances the overall flavor profile. The addition of cream of tartar gives these cookies their distinct tang, while the cinnamon sugar coating offers a delightful crunch on the outside. The contrast between the soft center and the cinnamon-sugary exterior creates a mouthwatering experience that you won’t soon forget.
What You’ll Gather
To make these scrumptious Brown Butter Snickerdoodles, you will need the following ingredients:
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon fine sea salt
- ½ cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Hardware & Gadgets
Before we get started, make sure you have the following tools on hand:
- Mixing Bowls: For combining your ingredients.
- Measuring Cups and Spoons: Precision is key in baking!
- Whisk: Great for mixing dry ingredients and incorporating eggs.
- Baking Sheets: Line with parchment paper for easy removal of cookies.
- Cooling Rack: Essential for letting your cookies cool evenly.
- Spatula: Perfect for transferring cookies from the baking sheet to the cooling rack.
How to Prepare Brown Butter Snickerdoodles
Now that you have everything ready, let’s get to the fun part—baking!
Step 1: Brown the Butter
Start by melting the unsalted butter in a medium saucepan over medium heat. Stir occasionally until the butter starts to foam, then keep an eye on it as it begins to turn golden brown. This should take about 5-7 minutes. Once it reaches a deep amber color and gives off a nutty aroma, remove it from the heat and let it cool slightly.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the browned butter and 1 ½ cups of granulated sugar. Use a whisk to blend them until smooth. Add the eggs, one at a time, mixing well after each addition. The mixture should be creamy and slightly fluffy.
Step 3: Combine the Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and fine sea salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 4: Chill the Dough
Cover the dough with plastic wrap and refrigerate it for at least 30 minutes. Chilling the dough helps the cookies maintain their shape and enhances the flavors.
Step 5: Preheat the Oven
While the dough is chilling, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Step 6: Prepare the Cinnamon Sugar
In a small bowl, mix together the remaining ½ cup of granulated sugar and the 2 teaspoons of ground cinnamon. This will be used to roll your cookie dough balls in, creating that signature snickerdoodle texture.
Step 7: Shape the Cookies
Once the dough has chilled, scoop out tablespoon-sized portions and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
Step 8: Bake
Place the coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Enjoy these Brown Butter Snickerdoodles warm or at room temperature—either way, they’re a delightful treat!
Fit It to Your Goals
If you’re looking to adapt this recipe to fit specific dietary preferences or goals, consider the following options:
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend that works for baking.
- Dairy-Free: Use a dairy-free butter alternative to make the cookies dairy-free.
- Reduced Sugar: You can reduce the amount of sugar slightly without compromising the texture too much.
- Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
Author’s Commentary
These Brown Butter Snickerdoodles have quickly become one of my favorite cookie recipes. The process of browning the butter is not only easy but adds an incredible flavor that distinguishes these cookies from the rest. I love serving them warm with a glass of milk or sharing them with friends at gatherings. Each bite is a reminder of cozy afternoons spent baking and enjoying homemade treats. I hope you give this recipe a try and enjoy them as much as I do!
Keep-It-Fresh Plan
To keep your Brown Butter Snickerdoodles fresh, store them in an airtight container at room temperature for up to a week. If you want to extend their shelf life, you can also freeze them. Place the cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll stay fresh in the freezer for up to three months. When you’re ready to enjoy, simply thaw them at room temperature for a few minutes or pop them in the microwave for a few seconds for that just-baked warmth.
Troubleshooting Q&A
Why did my cookies spread too much while baking?
This can happen if the dough is too warm before baking. Ensure that you chill the dough adequately before shaping and baking. Additionally, ensure your baking sheets are cool when placing the cookie dough on them.
My cookies came out too dry. What went wrong?
Overbaking is often the culprit for dry cookies. Keep an eye on them in the oven, and remove them as soon as the edges are set but the centers look slightly underbaked.
Can I substitute the cream of tartar? What if I don’t have any?
If you don’t have cream of tartar, you can substitute it with an equal amount of baking powder. Just remember that baking powder contains a combination of baking soda and an acid, so adjust the amount of baking soda in the recipe accordingly.
What’s the best way to ensure my cookies are chewy?
For chewy cookies, avoid overmixing the dough and underbake them slightly. The cookies will continue to cook on the baking sheet after being removed from the oven, so taking them out while they still look a little soft is key!
That’s a Wrap
There you have it! A delightful and comforting recipe for Brown Butter Snickerdoodles that will surely impress your family and friends. The nutty flavor from the brown butter combined with the warm spices of cinnamon makes these cookies a perfect treat for any occasion. Whether you’re baking for a holiday gathering or simply to satisfy your sweet tooth, these cookies are your ticket to happiness. Enjoy the process, and happy baking!
Brown Butter Snickerdoodles
Ingredients
Equipment
Method
- Start by melting the unsalted butter in a medium saucepan over medium heat. Stir occasionally until the butter starts to foam, then keep an eye on it as it begins to turn golden brown. This should take about 5-7 minutes. Once it reaches a deep amber color and gives off a nutty aroma, remove it from the heat and let it cool slightly.
- In a large mixing bowl, combine the browned butter and 1 ½ cups of granulated sugar. Use a whisk to blend them until smooth. Add the eggs, one at a time, mixing well after each addition. The mixture should be creamy and slightly fluffy.
- In another bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and fine sea salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Cover the dough with plastic wrap and refrigerate it for at least 30 minutes. Chilling the dough helps the cookies maintain their shape and enhances the flavors.
- While the dough is chilling, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a small bowl, mix together the remaining ½ cup of granulated sugar and the 2 teaspoons of ground cinnamon. This will be used to roll your cookie dough balls in, creating that signature snickerdoodle texture.
- Once the dough has chilled, scoop out tablespoon-sized portions and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
- Place the coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Enjoy these Brown Butter Snickerdoodles warm or at room temperature—either way, they’re a delightful treat!
Notes
- For chewier cookies, avoid overmixing the dough and underbake them slightly.
- Store cookies in an airtight container at room temperature for up to a week.
- To freeze, place cookies in a single layer in a freezer-safe container, separating layers with parchment paper.
