Everyone needs to make these delicious brown butter dipped snickerdoodle cookies! They have a rich and nutty flavor that elevates this classic cookie recipe to the next level. Easy to make and perfect for any occasion!
Why You Are Going To Love These!
These snickerdoodle cookies are one of the best cookies you will ever eat. They have a soft chewy, pillowy texture and a slight tangy flavor, the way these classic cinnamon and sugar cookies should be!
This version has a little upgrade with a delicious browned butter and cinnamon sugar topping. To do this, after it gets rolled in cinnamon and sugar like the traditional method, the top is dipped in browned butter and then more cinnamon and sugar for a delicious cinnamon crunch! These are snickerdoodle cookies for all of you who are cinnamon and sugar lovers.
They are also so easy to make so add these to your list of treats to make for friends, holidays or just when you need a delicious cookie. I love pairing them with my pumpkin streusel bread for Fall. Just so delicious.
Ingredients And Substitutions
- All-purpose flour
- Unsalted butter: I use unsalted butter so I can control how much salt is in the cookies.
- Kosher salt: The salt elevates the sweet and buttery shortbread flavors of the shortbread. I always use kosher salt.
- Granulated sugar
- Brown sugar: This helps with the chewy texture.
- Vanilla Extract
- Large egg
- Cream of tarter: This is important for making snickerdoodle cookies. If you are in a pinch and do not have this, you can substitute baking powder. To do this, leave out the cream of tarter and leave out the baking soda and use baking powder in their place.
- Baking soda
How To Make Brown Butter Snickerdoodle Cookies
- Mix Dry ingredients: In a large bowl, combine the flour, salt, bakign soda and cream of tarter.
- Cream: Cream the butter, sugars, and vanilla and egg by mixing on medium speed with a hand mixer or stand mixer until creamy.
- Combine: Combine the creamy butter mixture with the dry ingredients and mix until a dough forms.
- Make the browned butter: You want to melt the butter over medium low heat until it turns a light golden color and you start to see brown flecks in it.
- Mix cinnamon and sugar on a plate.
- Roll: Roll the dough into cookie balls.
- Roll in cinnamon and sugar: Now roll the cookie dough balls into the cinnamon and sugar.
- Dip: Once all the cookies have been rolled in cinnamon and sugar, dip one side of the rolled cookie dough balls into the browned butter then into a mix of cinnamon and sugar.
- Bake: For about 12 minutes or until the cookies just begin to have a little golden color on the edges.
Tips
- If you do not have cream of tarter: This ingredient is essential for the flavor and texture of these cookies. If you do not have cream of tarter, go ahead and leave it out and substitute baking powder for the baking soda and cream of tarter in the recipe.
- For an even richer snickerdoodle cookie: My son loves when I dip the cookies after they have cooled into the brown butter and cinnamon sugar mixture. If you want to try this too, just skip dipping them before baking and do it once they have cooled. Just dip quickly so the cookies do not absorb too much butter.
- Make the cookies smaller: This recipe makes a pretty good sized cookie. If you prefer them smaller, go ahead and do that. Just make sure you adjust the baking time accordingly.
Storing and Freezing
The cookie dough also freezes well if you want to make it ahead of time. Just follow the recipe the same up until the baking part and instead of baking just freeze them.
You can store the baked cookies in an air-tight container for up to one week on your counter.
Recipe Faqs
Yes. Snickerdoodle cookies are not just sugar cookies with cinnamon. The cream of tarter in the snickerdoodle cookies adds flavor, and improved texture.
The browned butter is going to add a slightly nutty and richer flavor to the cookies.
You will know when the butter is perfectly browned when it is melted, turns a deep golden color and you begin to see dark flecks in the butter (which is the browned milk fats).
More Amazing Cookie Recipes!
Brown Butter Dipped Snickerdoodle Cookies
Equipment
- ⅛ cup cookie scoop or ⅛ cup measuring cup for scooping the cookies
Ingredients
Cookies
- 1 ¾ cups All-purpose flour
- 1 Large egg
- ¾ cup granulated sugar
- ½ cup unsalted butter room temperature
- ⅛ cup plus one teaspoon brown sugar packed
- 1 teaspoon pure vanilla extract optional
- ¾ teaspoon Cream of tarter
- ½ teaspoon kosher salt If using regular table salt, make sure to half the amount.
- ½ teaspoon Baking soda
Brown Butter Cinnamon Sugar Topping
- ½ cup Granulated sugar
- ¼ cup unsalted butter
- 1 ½ teaspoon Ground cinnamon
Instructions
- Preheat oven to 350°
Browned Butter Topping
- Add butter to a small sauce pan over medium low heat and melt the butter then allow it to brown, about 5-10 minutes.¼ cup unsalted butter
- Once the butter is browned, remove from the heat and pour the butter into a small bowl to slightly cool it and set aside.
- Grab a small plate and add the cinnamon and sugar, mix well and set aside.½ cup Granulated sugar, 1 ½ teaspoon Ground cinnamon
Cookies
- In a large bowl, whisk together flour, baking soda, cream of tarter and salt in a medium bowl then set aside.1 ¾ cups All-purpose flour, ¾ teaspoon Cream of tarter, ½ teaspoon kosher salt, ½ teaspoon Baking soda
- In a separate bowl with a hand mixer or stand mixer, add butter and both sugars and mix on medium speed until pale and fluffy, about 3 minutes.¾ cup granulated sugar, ½ cup unsalted butter, ⅛ cup plus one teaspoon brown sugar
- Now add vanilla and the egg and mix until combined.1 teaspoon pure vanilla extract, 1 Large egg
- Add the dry ingredients to the wet ingredients and mix just until it comes together.
- Add parchment paper to a baking sheet. If you do not have this, just omit this step.
- Using a ⅛ cup cookie scoop or ⅛ cup measuring cup, scoop out the dough and roll it into a ball then place on to the cookie sheet.
- Do this with all of the cookie dough until it is all used up.
- Now take one cookie ball at a time and dip one side of the round cookie ball into the browned butter pressing lightly until the part you dipped is slightly flat on top.
- Now dip the buttered top into your cinnamon and sugar mix.
- Place the cookie ball back on to the cookie sheet with the cinnamon sugar side up, leaving about 1 inch of space between the cookies.
- Repeat these steps until all of the cookie dough has been dipped in butter and the cinnamon and sugar mix.
- Bake cookies for 12 minutes, or until just browned around the edges.
- Remove from oven and allow to cool on the baking sheet. They will firm up while cooling.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
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