When I was little, my mom's snickerdoodles were a warm, comforting treat that filled our home with the delightful aroma of cinnamon and sugar. Now, as an adult, I’ve taken that cherished recipe and given it a twist by making brown butter snickerdoodles. The rich, nutty flavor of brown butter adds a new depth to the classic cookie, creating a perfect blend of nostalgia and gourmet indulgence.

There's something uniquely comforting about a freshly baked cookie, especially when it’s a classic snickerdoodle. But imagine elevating this beloved treat with a rich, nutty twist. Enter the brown butter snickerdoodle—a cookie that takes the traditional recipe and adds a layer of sophistication and depth. If you’ve never tried these before, you’re in for a treat!

What Makes Brown Butter Special?

Before diving into the recipe, let’s talk about brown butter. The magic happens when you heat unsalted butter until it’s golden brown and releases a toasty, nutty aroma. The milk solids in the butter caramelize, giving the butter a complex flavor that’s rich and slightly sweet. This simple change transforms your snickerdoodles from delightful to extraordinary.

Ingredients

• 1 c.  unsalted butter (2 sticks)

• 3 c.  all-purpose flour

• 2 tsp. cream of tartar

• 1 tsp. kosher salt

• 1/2 tsp. baking soda

• 1/2 c. packed light brown sugar

• 1 1/4 c. granulated sugar, divided

• 2 large eggs

• 1 tsp. pure vanilla extract

• 2 tsp. ground cinnamon 

STEP 1

In a medium pot over medium heat, melt the butter. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the butter begins to simmer, foam, and turn golden. When the bubbling subsides and the butter is deeply golden with brown flecks at the bottom and a nutty aroma, about 5 to 7 minutes, remove the pot from the heat. Transfer the browned butter to a large heatproof bowl and let it cool for about 10 minutes

STEP 2

In a medium bowl, whisk flour, cream of tartar, salt, and baking soda.

STEP 3

In the bowl with the browned butter, whisk in the brown sugar and 1 cup of granulated sugar until well combined. Add the eggs and whisk until the mixture is creamy, then incorporate the vanilla extract. Stir in the dry ingredients with a rubber spatula until just combined. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 2 days, until chilled.

STEP 4

Preheat your oven to 350°F (175°C). Line a baking sheet( with parchment paper. In a small bowl, mix together the cinnamon and the remaining 1/4 cup of granulated sugar.

STEP 5

Using a medium cookie scoop (approximately 3 tablespoons), scoop the dough and roll it into a ball with your hands. Coat each ball thoroughly in the cinnamon-sugar mixture. Place the coated dough balls on the prepared baking sheet, spacing them 2 inches apart.

STEP 6

Bake until the edges are set and the tops begin to crinkle, about 10 to 14 minutes.

Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

STEP 7

Make Ahead: You can prepare the cookies up to 3 days in advance. Store them in an airtight container at room temperature.

Tips for Success

• Don’t Rush the Browning Process: The flavor of your cookies depends on the brown butter, so take your time and ensure it’s well browned but not burnt.

• Chill the Dough: This step is crucial for achieving the right texture and preventing the cookies from spreading too much.

• Use Parchment Paper: It helps with even baking and easy removal of cookies from the baking sheet.

Enjoy!

These brown butter snickerdoodles are a fantastic twist on the traditional recipe, offering a rich and nutty flavor that pairs perfectly with the classic cinnamon-sugar coating. Whether for a special occasion or just a cozy treat, these cookies are sure to be a hit. Enjoy the baking process and, of course, the delicious results!