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A baking sheet full of brown butter snickerdoodles and edible flowers
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5 from 3 votes

Brown Butter Snickerdoodles

Brown Butter Snickerdoodles that have a chewy center, crisp edges, and are packed with flavor!
Prep Time10 minutes
Cook Time8 minutes
Bake Time11 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: brown butter, easy cookies, snickerdoodles
Servings: 22

Ingredients

  • 1 ⅓ cups (300g) unsalted butter (approximately)* divided, diced
  • 3 ½ cups (440g) all-purpose flour
  • 1 tea baking powder
  • ½ tea baking soda
  • ½ tea kosher salt
  • 1 ½ cups (300g) granulated sugar divided
  • ½ cup (100g) brown sugar
  • 1 large egg
  • 2 egg yolks
  • 2 tea pure vanilla extract
  • 2 tea ground cinnamon

Instructions

  • Place ½ cup (113g) of butter in a light-coloured saucepan and melt over high heat. Once the butter begins to bubble, reduce the heat to medium-low.Stirring every so often to keep the milk solids from burning and sticking to the bottom of the pan, continue to cook the butter until it turns an amber-colored brown and the milk solids have darkened. This will take 5 to 8 minutes. It is done when the brown butter smells nutty and toasty. Pour the brown butter into a heat-safe container and weigh it.
  • Add enough of the remaining diced butter to the warm brown butter to equal 227g total butter (1 cup). Stir to melt the butter until combined. Allow the butters to rest at room temperature, stirring occasionally, until they are smooth, creamy, and the consistency of softened butter.
  • Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
  • Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a small bowl, stir together 2 teaspoons of cinnamon and ¼ cup granulated sugar and set aside.
  • Using an electric mixer (stand or hand mixer), mix the softened butter together with the remaining granulated and brown sugars until combined. Add in the eggs and vanilla. Mix until combined.
  • Stop the mixer and scrape down the sides and bottom of the bowl. In two additions, add in the half of the flour mixture at a time. Mix on low until incorporated then add in the remaining half. Mix until combined.
  • Use a large cookie scoop to portion the cookie dough into equal sizes (about 3 tablespoons each) and roll into balls.
  • Roll the cookie dough balls in the cinnamon sugar mix and place on the prepared baking sheets, at least two inches apart. Gently pat the dough balls down with the palm of your hand.
  • Bake for about 11 minutes. The centers should be puffy and the edges just set and slightly browned around the edges. For a chewier center, rap the bottom of the baking sheet on the oven rack to encourage the cookies to flatten slightly.
  • Allow cookies to cool on the baking sheet for 5 minutes before moving to a wire rack.

Notes

Make sure that the butter is not too soft or melted before you start mixing.
When browning the butter, some of the water content will evaporate off. To accommodate for the loss, weigh the brown butter. From there, add enough cold butter to form a full cup (227g).