browned butter snickerdoodles


Sparkly things? I loveee them.


Reason number two to make these cookies? (Sparkles were #1) The magical transformation known as browned butter. It happened in these perfect chocolate chip cookies.


So I did it to another classic–chewy cinnamon snickerdoodles that are now caramelly and delicious.


Browned Butter Snickerdoodles (Small batch)
Adapted from Ambitious Kitchen

1 and 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1 and 1/4 teaspoon cinnamon
1/8 teaspoon salt
1 stick unsalted butter
1/2 plus 1/8 cup dark brown sugar
1/4 cup granulated sugar
1 egg *
1/2 teaspoon vanilla
1/2 tablespoon Greek yogurt

For rolling the dough:
1/8 cup sugar
1 teaspoon cinnamon

*the original full batch recipe called for 1 large egg + 1 yolk. I put in half of this and cooked the eggs later, but 1 egg should work just fine

  1. Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt in a bowl and set aside.
  2. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
  3. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined.
  4. Chill your dough for 3 hours or as long as possible in the refrigerator (IMPORTANT! I try to always chill overnight) You want the dough VERY cold. If you desire a ‘puffy’ cookie, place them in the fridge overnight.
  5. Preheat the oven to 350 degrees F. Roll heaping tablespoons of chilled dough into balls. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches apart.
  6. Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.


I don’t think wrinkles have ever looked so good

15 thoughts on “browned butter snickerdoodles

  1. Definitely the best wrinkles I’ve ever seen. I’m going to have to try these. They look really yummy!

  2. I just finished the dough and put it in the fridge. I totally get the browned butter. Genius. I am inspired by the way you write your recipes, too. Hope that dough makes it till tomorrow, but the house smells AMAZING…………

  3. Um, what remaining dough? These cookies are a new favorite, your instructions were spot on…AWESOME!!!!!!!!!!!!!!!!!

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