February 10, 2025

Best Brown Butter Snickerdoodles

“Indulge in the ultimate treat with our best brown butter snickerdoodles recipe! These perfectly chewy cookies feature nutty brown butter and a delightful cinnamon-sugar coating, making them the perfect sweet snack for any occasion.”

The origin of best brown butter snickerdoodles:

I couldn’t find any specific information on the origin and history of “Best Brown Butter Snickerdoodles.” However, snickerdoodles, a type of sugar cookie traditionally made with butter, sugar, eggs, flour, cream of tartar, baking soda, and vanilla, originated in the United States in the mid-19th century. The name “snickerdoodle” is often attributed to the Dutch word “snekadoodle,” which referred to a cookie made with sugar, butter, eggs, and flour, although some sources believe it may have also referred to a type of cookie made with cinnamon and sugar.

WHAT ARE THE Ingredients FOR MAKING Best Brown Butter Snickerdoodles?

For the Cookies:
- 1/2 cup unsalted butter
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon

How to make the best brown butter snickerdoodles:

Step 1: Brown the Butter

In a medium saucepan, melt the unsalted butter over medium heat.

Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty fragrance (about 5-7 minutes). Be careful not to burn it.

Remove from heat and let the browned butter cool in a mixing bowl for about 15-25 minutes.

Step 2: Prepare Dry Ingredients

In a separate bowl, combine all-purpose flour, baking soda, salt, and cream of tartar. Whisk until evenly mixed.

Step 3: Combine Wet Ingredients

To the cooled brown butter, add granulated sugar and brown sugar. Beat with a mixer until smooth and creamy.

Add a large egg and vanilla extract to the mixture, and beat until fully combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; it’s okay if a few flour streaks remain.

Step 5: Chill the Dough (Optional)

Chill: For better flavor and texture, refrigerate the dough for at least 30 minutes. This step is optional but recommended.

Step 6: Prepare Cinnamon Sugar

Mix Cinnamon Sugar: In a small bowl, combine ¼ cup granulated sugar and 2 teaspoons ground cinnamon. Mix well.

Step 7: Shape and Coat the Cookies

Preheat your oven to 175°C and line baking sheets with parchment paper.

Use a cookie scoop or tablespoon to portion out the dough, rolling each piece into a ball.

Roll each dough ball in the cinnamon-sugar mixture until fully coated. Place them about 2 inches apart on the prepared baking sheets.

Step 8: Bake

Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.

Cool: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy best brown butter snickerdoodles!

Your best brown butter snickerdoodles are ready to be enjoyed! They’ll have a rich, nutty flavor from the brown butter and a delightful cinnamon-sugar coating.

Tips for making best brown butter snickerdoodles:

To make the best brown butter snickerdoodles, here are some pro tips and tricks:

Monitor the Butter: When browning the butter, stir frequently and keep a close eye to achieve the right nutty aroma without burning it.
Don’t Overmix: Mix the dry and wet ingredients gently to avoid developing too much gluten, which can lead to tougher cookies.
Adjust Oven Rack: Bake on the middle rack of the oven to ensure even cooking. You can also rotate the baking sheet halfway through baking.
Scoop Correctly: Use a cookie scoop to ensure uniform size, which helps cookies bake evenly.
Cinnamon-Sugar Coating: Don’t skimp on the cinnamon-sugar mixture; roll the dough balls generously to create a flavorful crust.
Check for Doneness: Look for a pale golden edge and soft center. They may look slightly underbaked, but they’ll firm up as they cool.
Store Properly: Keep cookies in an airtight container at room temperature to maintain softness, or freeze them for longer storage.
Experiment with Add-ins: For a twist, add chocolate chips, nuts, or even a sprinkle of sea salt on top before baking.

frequently asked questions

Here are some frequently asked questions for making the best brown butter snickerdoodles:

What is brown butter and how do I make it?

Brown butter is made by cooking unsalted butter over medium heat until it melts, foams, and turns a golden-brown color, giving it a nutty flavor. Be sure to watch it closely to prevent burning.

Can I use salted butter instead of unsalted in this best brown butter snickerdoodles?

Yes, but if using salted butter, reduce or omit the added salt in the recipe to avoid overly salty cookies.

How can I tell when my cookies are done baking?

The edges should be set and lightly golden while the centers may look slightly underbaked; they will continue to firm up as they cool.

Can I chill the dough before baking?

Yes, chilling the dough for about 30 minutes can enhance flavor and help the cookies hold their shape better.

What should I do if my dough is too sticky?

If the dough is too sticky to handle, refrigerate it for 15-30 minutes until it firms up.

How do I store leftover cookies?

Store them in an airtight container at room temperature for up to a week, or freeze them for longer storage.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! Feel free to add up to 1 cup of your favorite mix-ins to the dough for extra flavor and texture.