If it’s true what they say, “sugar, spice, and everything nice”, then these brown butter snickerdoodles must have been what they were talking about. Not to mention chewy, delicious, and easy to make!
What Ingredients & Equipment Do I Need For This Recipe?
- Unsalted Butter– This needs to be browned. Cook the butter on a medium temperature in a small pot for about 8 minutes, until the butter starts to get a nutty smell. Don’t burn the butter!
- Brown Sugar
- Granulated Sugar– There is two measurements for sugar in the recipe. One is for the actual dough and the other is for rolling before baking!
- Large Egg– Just one, Make sure this is at room temperature. This will help when being incorporated into the butter and sugar.
- All-Purpose Flour– This can be replaced a 1:1 ration Gluten Free flour of choice. If the blend you like doesn’t have Xantham Gum in it already, be sure to add 1 tsp per 1 cup of the GF flour replacement.
- Cream of Tartar– This is kind of an odd thing to have in your kitchen, but having it and adding it to this cookie dough will ensure the stabilization of the sugars. See FAQ’s for subsitutions.
- Baking Soda– Make sure this is up to date or it won’t work properly.
- Kosher Salt– You can use any salt you like, this is just my preference.
- Ground Cinnamon– What makes a snickerdoodle a sinckerdoodle (IMO).
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using Metric.
- 2 Medium Mixing Bowls– For mixing up the dough as well as combining together the dry ingredients.
- Whisk- To mix together the dry ingredients.
- Rubber Spatula– Best way to mix the dough by hand. If you’d like you can use a hand or stand mixer but for this recipe it’s not necessary.
- Small Bowl– For the cinnamon and sugar mixture. Make sure that it’s big enough to roll the cookies in.
- One Ounce Cookie Scoop– This is the size I like to use for my cookies, but you can use a bigger scoop just be sure to adjust the baking times.
- 1/2 sheet Tray or Cookie Sheet– For baking these beauties!
- Parchment Paper– To prevent the cookies from sticking to the pan. Although I have not tried for this specific recipe, a silicon baking mat can also be used.
There is a simple solution for not having cream of tartar. Replace the amount with 1 teaspoon lemon or vinegar for 1/2 tsp of cream of tartar.
My Kinda Professional Tips For Brown Butter Snickerdoodles
- Letting the dough chill for 30 minutes before baking will help the cookies stay chewy. If you bake the cookies right after making the dough the cookies will be flat. If that’s how you like your cookies, then go for it!
- These brown butter snickerdoodles will keep baked at room temperature for up to 5 days in a close-able container. The dough will last in the fridge for up to 3 days.
Brown Butter Snickerdoodles
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using metric
- Small Pot
- 2 Medium Mixing Bowls
- 1 Small Mixing Bowls
- Rubber Spatula
- 1 ounce Cookie Scoop
- 1/2 Sheet Pan or Cookie Sheet
- Parchment Paper
- 1/2 Cup Unsalted Butter (113 g)
- 1/3 Cup Brown Sugar (65 g)
- 1/3 Cup Granulated Sugar (67 g)
- 1 each Large Egg
- 1 Cup All- Purpose Flour (136 g)
- 1/2 tsp Kosher Salt
- 1/2 tsp Baking Soda
- 1/2 tsp Cream of Tartar
- 1/4 cup Granulated Sugar (40 g)
- 1 tsp Ground Cinnamon
- Begin first by browning the butter in a small pot. Cook over medium heat for about 8 minutes until the butter starts to get a nutty smell and a brown tint. Let cool for 10 minutes before using.
- While your butter is getting brown gather together the rest of the ingredients. Combine the dry ingredients together in a mixing bowl. Add the sugars to the other mixing bowl.
- Once the butter has cooled, add to the sugars and combine will with a whisk or rubber spatula. Add in the egg and combine well.
- Place the dry ingredients on top of the butter and sugar mixture and fold in until just combined.
- Cover with plastic and place into the fridge for at least 30 minutes before baking. Prepare the 1/4 cup sugar and cinnamon in the small mixing bowl.
- When ready to bake, pre-heat the oven to 375° F (176 ° C). Scoop the cookies and roll in the cinnamon sugar mixture and place on to a cookie sheet lined with parchment paper.
- Bake for 10 minutes and enjoy!
Did You Make This Recipe?
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