Browned Butter Snickerdoodles

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I have been on a browned butter kick lately, and that doesn’t look to be slowing down anytime soon. I absolutely love Snickerdoodles, and I really wanted to combine browned butter with the tanginess of snickerdoodles. And this flavor is really perfect for the holidays!

This roll out recipe can be paired with the traditional sugar and cinnamon dusting, or you can leave without. Either option is absolutely delicious, trust me. As a roll out recipe you can enjoy as is, or decorate with royal icing or buttercream. So let’s get into it, shall we?


FAQ

Do I need to brown the butter?

You don’t HAVE to….but I HIGHLY RECOMMEND IT. I mean, I REALLY recommend it. The browned butter really compliments the tanginess brought on by the cream of tartar and cinnamon. If you choose to not brown the butter….well, the cookie will still be good…just not AS good.

Do I need a kitchen scale?

I am a huge advocate for a kitchen scale. It will only ensure that the recipe comes out that much more accurately vs. not using a kitchen scale. Weighing ingredients is the way to go, so yes! I definitely think you need a kitchen scale. As always though, the volume measurements are provided.

Do the cookies spread?

There is some spread to this recipe. This recipe yields a very soft, crumbly cookie, and along with it is a bit of spread. The cookie will still hold the majority of its shape, but please note that you will see spread.


Tools For The Job

kitchen scale

wire rack



 

Browned Butter Snickerdoodles

Rating: 5 out of 5.

Yields: Approximately 15 cookies (3”)

Prep Time: 1 ½ hours

Bake Time: 9 – 10 minutes

Total Time: Approx 2 ½ hours


Ingredients

450 g (3 cups) all purpose flour

227 g (1 cup) browned butter

120 g (1 cup, very lightly packed) light brown sugar

1 egg, room temperature

2 tsp vanilla bean paste or extract

2 tsp ground cinnamon

2 tsp cream of tartar

1 tsp baking soda

2 tbsp heavy whipping cream, or milk*

¼ tsp salt

Sugar Topping (Optional)

1 tsp ground cinnamon

3 tbsp granulated sugar

*If the dough is a bit too crumbly, add in heavy whipping cream or milk as needed.

 

Directions

Begin by browning butter as explained here with the Browned Apple Butter Sugar Cookie recipe.

Using a stand mixer fitted with a paddle attachment, cream the brown butter and sugar on medium for about 2 to 3 minutes. Add egg and mix on medium until just combined. Add vanilla and mix on medium until combined.

In a separate bowl combine the flour, cinnamon, cream of tartar, baking soda and salt. Sift well so that the ingredients are throughly combined. Add dry ingredients to wet ingredients and mix on low until most of the dry mixture has been absorbed. Then turn on medium low and mix until the dough begins to pull away from the sides. If the dough is too crumbly, add in the heavy whipping cream or milk and mix until dough begins to pull away from sides.

Roll out dough between two pieces of parchment to desired thickness, and then place in refrigerator for at least 2 hours and up to 24 hours. You may also freeze as well, but wrap in plastic wrap before freezing.

Remove dough from refrigerator and preheat oven to 375 F. Cut out shapes and place on silicone mat or parchment paper with at least 1” space between. Bake for 9 – 10 minutes, or until you see the bottom edges of cookie begin to lightly brown. Remove from oven and sprinkle on sugar cinnamon topping if desired. Allow to cool completely before decorating, or enjoying.


Troubleshooting tips

  • as mentioned under FAQs, this cookie will have some spread. I have found that the cookie will spread more if it’s large (4”+). There is much less spread for 3” and below.
  • the type of baking sheet you use matters. I used perforated and silicone to test the spread and bake, and there are slightly different outcomes to the one you use. If you use the perforated mat then your cookies will bake just a bit faster. If you use the standard silicone, it may take just a bit longer to bake. Reminder: ovens, type of baking sheet (steel, aluminum), and baking mats can play a role in how the bake turns out.
  • if you find your dough on the 2nd go around to be too crumbly, knead with your hands for a few minutes. This will help soften the dough and bring it back together.

Tried the recipe? What did you think??

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