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Brown Butter Snickerdoodles | The classic cinnamon sugar coated cookie with a boost of flavor from brown butter

Brown Butter Snickerdoodles

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Brown Butter Snickerdoodles are kicked up a notch with the addition of  nutty, toasty flavor of browned butter. A twist on a beloved classic!

Brown Butter Snickerdoodles on a white plate

 

Brown Butter Snickerdoodles

We were heading down to Indiana University to treat my youngest and his roomies to another dinner on the town. I imagine after 3 months of cooking for themselves, any alternative to their skimpy recipe repertoire would be welcome.  I’m not sure I’d find any of their home-cooked meals actually edible, and there are rumors that Nick has been designated (demoted to?) dishwasher duties.

Not sure he’s mastered much as far as cooking.  It was my motherly duty to bring the boys some cookies. I packed up both these Brown Butter Snickerdoodles rolled in Ceylon cinnamon and sugar and the super decadent Double Chocolate Cookies I posted last week. 

What is Brown Butter?

Brown butter or Beurre noisette is made by cooking unsalted butter long enough to brown the milk solids and evaporate any water. The flavor is nutty in flavor and aroma. It’s used to drizzle on vegetables, fish, and chicken, cook omelets and enhance baked goods like these snickerdoodles!

Pro-Tip for Make Ahead Snickerdoodles:

You may freeze the dough balls by placing them on a baking sheet (mine were already rolled in the cinnamon sugar), then freeze until hard (an hour or so). Remove to a freezer strength Ziploc bag and store them in the freezer until you want fresh cookies. Defrost overnight in the refrigerator, and bake as directed. Since the defrosted dough is cold, the cookies may take an extra couple of minutes in the oven. You may also want to roll them a second time in a mixture of cinnamon and sugar.

 

Brown Butter Snickerdoodles on a white plate with cinnamon sticks

 

On-line Bake Sale!

I am offering these cookies up for an on-line bake sale for typhoon relief organized by my blogger friend, Tina, of Pinay in Texas. She and her husband have family in the Philippines, so the super typhoon Haiyan was a threat to their loved ones. Thank goodness they’re all OK, but so many are not. Thousands of people have died and nearly half a million are homeless. Tina has a total of 48 delicious items for auction donated by 38 bakers/bloggers from 5 countries. Most items are only available for shipping within the US, but she has 4 items available for international shipping, 2 within Europe and 1 in the UK. Please help us spread the word on your blog or Facebook page…or even take the plunge and bid on one of the marvelous items up for sale. You won’t regret taking part in this fundraiser during this week of Thanksgiving where besides reflecting upon our blessings, we can help out those in need. Thank you, one and all.

Stack of brown butter snickerdoodles on a white ceramic plate

 

Benefits of Cinnamon

Ceylon cinnamon is much lighter than the Cassia cinnamon most of us find in the grocery store…it’s less bitter, with a sweet, mellow scent…with lighter, brighter citrus tones.  Ceylon cinnamon “is a super healing antioxidant powerhouse packed  with calcium, iron, zinc, immune-boosting vitamin C, fiber and manganese with anti-fungal, anti-parasitic and anti-inflammatory properties.” The list of benefits goes on and on. Use it in your hot tea or coffee, oatmeal, smoothies or…the best of all…in cookies!

 

Brown Butter Snickerdoodles on a white plate

Brown Butter Snickerdoodles

A classic snickerdoodle kicked up from the addition of brown butter

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 3 1/2 dozen

Ingredients

  • 1 cup butter, cooked until browned with a nutty aroma, then cooled to room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • Dash of salt
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon

Instructions

  1. Preheat oven to 400º.
  2. With mixer, cream together cooled brown butter and 1 1/2 cups sugar. Mix in eggs and vanilla. Add the flour, cream of tartar, baking soda and salt. Mix till combined.
  3. Scoop out a tablespoon of dough and shape into balls.
  4. Mix the 2 tablespoons of sugar with 2 teaspoons of cinnamon in a small bowl. Roll dough balls in mixture. Place about 2 inches apart on a greased or parchment-lined baking sheet.
  5. Bake 8 to 10 minutes or till set. Remove immediately to cooling rack.

Nutrition Information:

Yield:

21

Serving Size:

2 cookies

Amount Per Serving: Calories: 206Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 144mgCarbohydrates: 28gFiber: 1gSugar: 16gProtein: 2g

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Brown Butter Snickerdoodles | The classic cinnamon sugar coated cookie with a boost of flavor from brown butter

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