Easy Brown Butter Snickerdoodles

Hey there, fellow sweet tooth! So, you’re about to dive into the wonderful world of Easy Brown Butter Snickerdoodles. Let’s just say these cookies are a magical mix of crispy edges, chewy middles, and that hint of nutty goodness from browned butter that dances on your taste buds. I stumbled upon this flavor combo during a kitchen experiment (or disaster, who knows?), and I’ve never looked back. Seriously, give ’em a whirl — they could become your new favorite cookie!

In our household, these snickerdoodles are a hit. My husband describes them as “little circles of happiness,” and I can’t disagree. You know that moment when everyone’s grumpy because dinner’s late, and suddenly, you find yourself marveling at how life becomes civil again once a fresh batch comes out of the oven? Yeah, that’s us. These cookies have saved many a dinner crisis, and Sunday afternoons inevitably lead to a snickerdoodle baking session that fills the house with their buttery, cinnamon-y scent. A staple, a savior, a family favorite.

Why You’ll Love This Easy Brown Butter Snickerdoodles

– Let’s start with the aroma. Seriously, if happiness had a scent, it’s what you’d find in your kitchen during the making of these cookies.
– The browned butter twist makes you feel like a kitchen wizard. It adds a layer of richness that turns “meh” into “wow.”
– You don’t need a culinary degree or a clean kitchen to whip these up. They’re forgiving — and super fun, even when the flour goes rogue all over the countertop.

How to Make It

Alright, grab your comfiest slippers, put on some music, and get ready for an on-the-fly kitchen adventure. Start by browning your butter. Yes, it sounds fancy, but just let it simmer until it starts smelling all nutty and wonderful. Throw in some sugar and vanilla, and give it a swirl — careful not to splash any on yourself (voice of experience here). Next, mix in your dry ingredients… I mean, who doesn’t love a nice puff of flour to the face? Blend that together till it forms a kinda nice dough. Roll it in cinnamon sugar because duh, snickerdoodles. Bake, maybe sneak a taste of cookie dough, and try not to eat them all straight out of the oven!

Ingredient Notes

– Browned Butter: The game-changer here. Gives these cookies that deep, nutty flavor. Just don’t walk away while it browns, or hello smoke detector.
– Sugar: Just try not to skimp on this sweet stuff, because if you have a sweet tooth like mine, it’ll be well worth it.
– Cinnamon: You can’t skip it! If you’re anything like me and often forget things, maybe set it near your mixing station as a reminder.

Recipe Steps:

1. Brown the butter until it’s got a nutty aroma.
2. Mix sugar and vanilla with the butter.
3. Combine dry ingredients in a separate bowl.
4. Mix dry into wet ingredients to form a dough.
5. Roll dough balls in cinnamon sugar.
6. Bake until cookies are barely set in the middle.

What to Serve It With

Tips & Mistakes

The number one tip? Don’t leave these babies unattended if you intend to share! A midnight snack raid might just empty the jar before morning. Oh, and don’t sweat it if they look a bit wobbly fresh from the oven — they’ll firm up as they cool.

Storage Tips

Thinking you’ll have leftovers? Bold of you! Store these gems in an airtight container, if they last that long. Eating them cold is totally fine, though they might invite some judgmental but totally worth it stares if devoured for breakfast. I’ve been there.

Variations and Substitutions

Once, when the pantry was bare, I swapped out regular sugar for a mix of honey and maple syrup. It works — kind of like sweet forest cookies. Oh, and if you ever run out of cinnamon, nutmeg can be a spicy stand-in, but honestly, cookies don’t last long enough for my experiments to get out of hand.

Frequently Asked Questions

Easy Brown Butter Snickerdoodles

Deliciously soft and chewy brown butter snickerdoodles with a rich cinnamon sugar coating, perfect for any occasion.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 cup unsalted butter browned and cooled
• ▢ 1.5 cups granulated sugar
• ▢ 2 large eggs room temperature
• ▢ 2.75 cups all-purpose flour
• ▢ 1.5 teaspoons cream of tartar
• ▢ 0.5 teaspoon baking soda
• ▢ 0.25 teaspoon salt
• ▢ 2 tablespoons ground cinnamon for rolling

Instructions

Preparation Steps

• Brown the butter in a saucepan over medium heat until it has a nutty aroma and golden brown color. Remove from heat and let it cool.
• In a large bowl, whisk together the browned butter and granulated sugar until combined.
• Add eggs one at a time, mixing well after each addition.
• In a separate bowl, sift together flour, cream of tartar, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• In a small bowl, combine the ground cinnamon and remaining sugar for rolling the dough balls.
• Preheat oven to 350°F. Roll dough into 1 inch balls, then roll each ball in the cinnamon sugar mixture.
• Place dough balls 2 inches apart on a baking sheet lined with parchment paper.
• Bake for 10 to 12 minutes or until edges are set and centers look slightly underbaked.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to 5 days. Freezes well.