CHEWY Brown Butter Snickerdoodles

Cinnamon sugar is probably one of the most delicious inventions. I feel like it makes everything better! Snickerdoodles are all about it! A soft, sweet vanilla sugar cookie dough rolled in cinnamon sugar for a warm spicy crunchy coating. Well, let me inform you that THESE snickerdoodles are NEXT LEVEL. My Brown Butter Snickerdoodles Cookies have rich, nutty buttery flavor and a super chewy texture. Plus, you don't need cream of tartar to make them!

WHY YOU WILL LOVE THIS RECIPE

• Brown butter cookies - the addition of brown butter really makes these snickerdoodle cookies taste rich and nutty.
• Chewy snickerdoodle cookies - these snickerdoodles are nice and chewy! They are not dry like a lot of them can be.
• A hint of spice - a little bit of cinnamon and nutmeg in the actual cookie dough really amps up the flavor and complements the brown butter.
• Cinnamon sugar - these cookies are rolled in cinnamon sugar for a sweet crunchy spicy coating. It's the main feature of snickerdoodles!
• No cream of tartar! - many recipes for snickerdoodle cookies require cream of tartar, but that is an ingredient that few people have stocked in their pantry. My recipe just uses regular baking soda and baking powder!

INGREDIENTS

• Brown butter - for this recipe you can use unsalted or salted butter. If you use salted butter, then reduce the added salt by half. You will also need to brown the butter which makes these cookies taste incredibly rich! It has a rich, nutty, butterscotch flavor that really adds so much depth and complements the cinnamon.
• Brown sugar - the molasses in brown sugar gives these cookies a toffee-like flavor to complement the nuttiness and also gives them a chewy texture!
• Granulated sugar - this recipe uses both brown sugar and white granulated sugar. The white sugar will help them crisp up for crunchy edges.
• Egg - one whole egg will set these cookies to perfection.

• Pure vanilla extract - snickerdoodle cookie dough is based on a vanilla sugar cookie, so the vanilla quality is important. I like this Madagascar Bourbon Vanilla extract
• All-purpose flour - simple unbleached AP flour is ideal for making chewy cookies.
• Cinnamon sugar - the cinnamon sugar is the essence of snickerdoodles. Don't skip this part!
• Nutmeg - this is my secret! A pinch of nutmeg really enhances the flavor of the cookie dough.

STEP BY STEP INSTRUCTIONS

• STEP 1). Brown the butter. Place butter in a saucepan over medium heat until melted and then continue to cook while stirring occasionally until butter begins to bubble and crackle as the moisture boils off. Keep cooking with frequent stirring until it turns a deep golden color. A dense foam will form at the surface when it is nearly ready. Pour it into a large mixing bowl, then place it in the freezer for 15-20 minutes until cool and set to a firm yet pliable consistency. It should be soft and spreadable, not hard nor brittle.
• STEP 2). Combine dry ingredients. Mix together flour, baking powder, baking soda, spices and salt in a medium bowl and whisk them together to blend evenly.
• STEP 3). Mix butter and sugar. Add both sugars to the cooled browned butter and beat with a whisk for 1-2 minutes until a bit fluffy.
• STEP 4). Mix in egg. Beat in egg until incorporated and creamy smooth. Mix in vanilla.
• STEP 5). Add dry ingredients. Add the flour mixture to the butter mixture and fold it in until evenly incorporated.

• STEP 6). Chill the dough. Cover the dough in the bowl and refrigerate for up to 1 hour.
• STEP 7). Make cinnamon sugar. Combine sugar and cinnamon in a small bowl.
• STEP 8). Roll. Scoop mounds of dough and roll into smooth balls, then roll them evenly in the cinnamon sugar. Apply some pressure so you get a nice even coating, and even roll them twice to get a lot of cinnamon on there.
• STEP 9). Bake. Place the balls onto the prepared baking sheets spacing them 2 inches apart. Bake for 9-11 minutes until golden and still soft in the middle.

EXPERT BAKING TIPS

• Measure the flour accurately to ensure you get the right texture. Too much flour will make them dry and crumbly, and too little will cause them to spread excessively.
• Use a trigger-release ice cream scoop to portion these cookies for even baking and roll the dough portions into smooth balls for a uniform shape.
• Let the dough chill in the fridge for at least one hour so that you get cookies with a chewy texture.

RECIPE FAQ

STORING AND FREEZING

How do I store these cookies?

These cookies are best stored at room temperature in an airtight container for up to 1 week.

Can I freeze snickerdoodle cookies?

Yes, you can freeze these cookies. Once completely cooled, place them in a resealable freezer bag and freeze for up to 3 months.

If you love cookies, check out these recipes!

Brown Butter Snickerdoodles Cookies

Christina Marsigliese

Super chewy Snickerdoodle Cookies made with brown butter for ultimate rich flavour and rolled in delicious cinnamon sugar!

4.93 from 14 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings 14 cookies

Ingredients

  

Cookie dough:

• ⅔ cup 150g unsalted butter
• ½ cup 110g packed light brown sugar
• ⅓ cup plus 1 tbsp 80g granulated sugar
• 1 large egg at room temperature
• 1 teaspoon 5ml pure vanilla extract
• 1 ¼ cups 180g all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Cinnamon sugar:

• 3 tablespoon 42g granulated sugar
• 1 ½ teaspoon ground cinnamon

Instructions

 

• In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices until evenly blended.
• First brown the butter. Place butter in a saucepan over medium heat until melted and then continue to cook while stirring occasionally until butter begins to bubble and crackle as the moisture boils off. Keep cooking with frequent stirring until it turns a deep golden color. A dense foam will form at the surface when it is nearly ready. Pour it into a large mixing bowl, then let it cool for 15-20 minutes until it is nearly completely cooled but not set to firm. It should still be liquid.
• Add both sugars and to the cooled browned butter and beat with a whisk until a bit fluffy. Add egg and vanilla and beat vigorously until incorporated and creamy smooth. The mixture will thicken and lighten up.
• Combine flour, baking powder, baking soda, salt and spices and whisk to blend. Add this to the butter mixture and fold it in until evenly incorporated. Cover the dough and refrigerate for up to 2 hours or bake right away (see post above for details).
• Preheat oven to 350°F. Line two large baking sheets with parchment paper. Meanwhile let dough sit out at room temperature for 20 minutes to soften slightly.
• Take mounds of dough and roll into smooth balls. Roll each one in cinnamon sugar while applying some pressure to make sure it sticks evenly. Place them onto prepared baking sheets spacing them 2 inches apart.
• Bake for 9-11 minutes until lightly golden and soft in the center. Transfer cookies to a wire rack to cool. Let cookies cool for 1 minute on the baking sheet. Transfer cookies individually to a wire rack to cool completely.

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