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Freshly baked snickerdoodles surrounded by fresh pine branches and red crabapple berries.

Browned Butter Snickerdoodles

PROCEED WITH CAUTION! These soft and chewy snickerdoodles have a flavor profile that will cause a complete lack of self control. The first bite has just a tiny bit of crispy edge, but quickly melts into a pillowy-soft center, all the while teasing your tastebuds with jut the right amount of cinnamon in every bite. 
Prep Time 30 minutes
Cook Time 11 minutes
refrigerating the dough 2 hours
Total Time 2 hours 41 minutes
Course Dessert, Snack
Cuisine American
Servings 20 cookies
Calories 113 kcal

Equipment

  • baking sheets
  • Parchment paper
  • stand mixer with paddle attachment
  • saucepan & oven
  • 2" dough scoop

Ingredients
  

  • 8 tablespoons browned butter room temperature
  • 1 cup granulated white sugar
  • ½ cup brown sugar plus 1 additional tablespoon, divided
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt

Instructions
 

MAKING THE SNICKERDOODLE DOUGH

  • In the bowl of a stand mixer with paddle attachment, cream the room temperature browned butter, brown sugar and sugar. Beat the mixture at a speed 2 (moderately fast) for 2-4 minutes until it is light and fluffy. This is a very important step, don't skip it!
  • Add the room temperature eggs to the butter mixture and beat for one minute more until fully incorporated.
  • In a separate bowl, whisk together the flour, cinnamon cream of tartar, baking soda and sea salt.
  • Add the flour mixture to the butter mixture. Mix until just combined. The dough is supposed to be very sticky. Resist the urge to add additional flour!
  • Refrigerate the dough for two hours or overnight to let the dough chill before continuing with the next steps. 

FORMING THE DOUGH BALLS & BAKING INSTRUCTIONS

  • Preheat the oven to 350°. Once the dough has been fully chilled, mix the reserved tablespoon of cinnamon and three tablespoons of sugar in a small bowl. Line three cookie sheets with parchment paper or silpat mats.
  • Using a two inch dough scoop, form the dough into balls and roll them in the cinnamon sugar mixture. I like to mold the balls until they are nice and smooth. This creates snickerdoodles that have very distinctive and beautiful splitting patterns after baking.
    a bowl filled with cinnamon and sugar to roll snickerdoodle dough balls before baking
  • Place the dough balls on the prepared baking sheets. I only put six balls on each cookie sheet because they really like to spread out during the baking process.
    a cookie sheet lined with parchment paper with snickerdoodle dough balls demonstrating the proper spacing for baking
  • Bake then cookies for eleven minutes. Allow them to cool slightly and firm up before transferring them to a cooling rack.
    finished snickerdoodles

HOW TO STORE SNICKERDOODLES

  • Snickerdoodles can be stored on the counter in an airtight container for up to three days for the freshest taste and texture.
  • Allow cookies to cool completely before placing them in a storage container.
  • Cookies can be stored in a ziplock freezer bag or freezer friendly container for up to three months.
  • Snickerdoodles dough balls can be frozen prior to baking. I place them on a cookie sheet and fully freeze them before transferring them to a freezer bag. When I am ready to bake, I follow the baking process listed above. The frozen cookies will require an additional two minutes of baking time.

Notes

HOW TO MAKE BROWNED BUTTER || Add the butter to a small saucepan and heat it on medium heat.  Watch as the butter melts, then begins to gently bubble. Whisk the butter and watch as little brown flakes appear in the butter.  KEEP AN EYE ON IT!  About thirty seconds after noticing the little brown flakes, but butter will develop a richer color and have nutty aroma.  Remove the browned butter from the heat and transfer it to a glass bowl to cool to room temperature before baking.

Nutrition

Calories: 113kcalCarbohydrates: 25gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 16mgSodium: 65mgPotassium: 53mgFiber: 0.4gSugar: 15gVitamin A: 24IUVitamin C: 0.004mgCalcium: 10mgIron: 1mg
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