Brown Butter Snickerdoodle Cookies – The Ultimate Cozy Treat
Brown Butter Snickerdoodle Cookies – A rich and chewy cookie made with nutty browned butter and a cinnamon-sugar coating. Perfect for fall baking, gifting, or enjoying with a warm drink!
There's something about the warm, buttery aroma of freshly baked Brown Butter Snickerdoodle Cookies that feels like a cozy hug. These cookies are a delightful twist on the classic snickerdoodle, made even better with the addition of rich, nutty brown butter. Soft and chewy with just the right amount of cinnamon-sugar coating, these cookies are perfect for enjoying with a cup of tea, sharing with friends, or even giving as a thoughtful homemade gift.
Why You’ll Love These Brown Butter Snickerdoodle Cookies
These cookies are irresistible for their balance of sweet, buttery, and spicy flavors. The browned butter adds a nutty depth that elevates them beyond your average cookie, while the classic cinnamon-sugar coating gives each bite a hint of warmth and nostalgia. They’re easy to make, and the ingredients are pantry staples, making this recipe a go-to for when you’re craving something delicious but don’t want to make a trip to the store.
The Perfect Gift or Treat
Whether you're looking for a holiday gift or a simple treat for a friend, these Brown Butter Snickerdoodle Cookies are sure to impress. They have a melt-in-your-mouth texture and a beautiful golden-brown color, making them not only tasty but also visually appealing. Pack them in a cute box or jar, and they’ll be the perfect sweet gift for any occasion. Plus, their cozy flavors make them ideal for the fall and winter months, when cinnamon-spiced treats are especially appreciated!
Ingredients Breakdown:
Cookie Dough:
½ cup plus 1 tbsp Salted Butter: Browning the butter gives these cookies a rich, nutty flavor that sets them apart from traditional snickerdoodles.
½ cup Packed Light Brown Sugar: Adds moisture and a deeper, caramel-like sweetness.
⅓ cup Granulated Sugar: Helps balance the brown sugar and creates that classic snickerdoodle texture.
1 Large Egg, room temperature: Binds the ingredients together and ensures a soft, chewy cookie.
1 tsp Vanilla Extract: Enhances the flavor and adds warmth to the dough.
½ tsp Lemon Juice: A secret ingredient! The acidity of the lemon juice reacts with the baking soda to help the cookies rise and creates a subtle tang that brightens the flavor.
1 ¼ cups All-Purpose Flour: The base for the cookies, providing structure.
½ tsp Baking Powder: Helps the cookies rise and stay soft.
¼ tsp Baking Soda: Works with the lemon juice to add lift and softness.
¼ tsp Salt: Balances the sweetness and enhances all the other flavors.
¼ tsp Ground Nutmeg: Adds a touch of warmth and spice to complement the cinnamon.
Cinnamon Sugar Coating:
3 tbsp Granulated Sugar: The base for the cinnamon sugar, creating a sweet, crispy coating.
1 ½ tsp Ground Cinnamon: The essential spice for snickerdoodles that gives them their signature flavor.
Directions:
Brown the Butter: In a small saucepan, melt the salted butter over medium heat, stirring occasionally. Once it starts to foam, watch closely as the color changes to a deep golden brown and it releases a nutty aroma. Remove from heat and let cool slightly.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground nutmeg until evenly combined. Set aside.
Combine the Wet Ingredients: In a large mixing bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar. Stir in the vanilla extract and lemon juice, then whisk until fully combined. Add the egg and mix until the mixture becomes creamy and slightly thickened.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the butter mixture, folding until a smooth dough forms. Cover the dough and refrigerate for 20 minutes while you preheat the oven.
Preheat the Oven: Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper.
Make the Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon to create the cinnamon-sugar coating.
Form the Cookies: Using a cookie scoop, portion out the dough and roll it into balls. Roll each ball in the cinnamon-sugar mixture until well coated. Place the dough balls on the prepared baking sheets, spacing them about 3 inches apart.
Bake: Bake the cookies for 9-11 minutes, or until they are lightly golden around the edges and soft in the center. The cookies will continue to firm up as they cool.
Cool: Remove from the oven and transfer the cookies to a wire rack to cool completely.
Tips for the Best Snickerdoodles:
Brown the Butter Carefully: Be sure not to burn the butter! Once it turns a golden brown color and you smell a nutty aroma, remove it from the heat right away.
Chill the Dough: Chilling the dough for 20 minutes helps the cookies hold their shape while baking and enhances the flavor.
Don’t Overbake: These cookies should still be soft in the center when you take them out of the oven. They’ll continue to set as they cool, ensuring a chewy texture.
Customize the Coating: For a spicier kick, try adding a pinch of ground cardamom or ginger to the cinnamon-sugar mix.
Why These Cookies are Perfect for Gifting:
These Brown Butter Snickerdoodle Cookies make an excellent gift for friends, family, or coworkers. Their rich flavor and chewy texture are sure to win over anyone with a sweet tooth. Plus, they pack beautifully in a box or jar, making them a thoughtful and homemade gift for holidays, birthdays, or just because. The warm cinnamon and buttery richness are especially perfect for fall and winter months, bringing a cozy and nostalgic feel to any occasion.
Brown Butter Snickerdoodle Cookies
Ingredients
- ½ cup plus 1 tbsp Salted Butter
- ½ cup Packed Light Brown Sugar
- ⅓ cup Granulated Sugar
- 1 Large Egg, room temperature
- 1 tsp Vanilla Extract
- ½ tsp Lemon Juice
- 1 ¼ cups All-Purpose Flour
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- ¼ tsp Ground Nutmeg
- 3 tbsp Granulated Sugar
- 1 ½ tsp Ground Cinnamon
Instructions
- Brown the Butter: In a small saucepan, melt the salted butter over medium heat, stirring occasionally. Once it starts to foam, watch closely as the color changes to a deep golden brown and it releases a nutty aroma. Remove from heat and let cool slightly.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground nutmeg until evenly combined. Set aside.
- Combine the Wet Ingredients: In a large mixing bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar. Stir in the vanilla extract and lemon juice, then whisk until fully combined. Add the egg and mix until the mixture becomes creamy and slightly thickened.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the butter mixture, folding until a smooth dough forms. Cover the dough and refrigerate for 20 minutes while you preheat the oven.
- Preheat the Oven: Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper.
- Make the Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon to create the cinnamon-sugar coating.
- Form the Cookies: Using a cookie scoop, portion out the dough and roll it into balls. Roll each ball in the cinnamon-sugar mixture until well coated. Place the dough balls on the prepared baking sheets, spacing them about 3 inches apart.
- Bake: Bake the cookies for 9-11 minutes, or until they are lightly golden around the edges and soft in the center. The cookies will continue to firm up as they cool.
- Cool: Remove from the oven and transfer the cookies to a wire rack to cool completely.
Notes
Tips for the Best Snickerdoodles:
- Brown the Butter Carefully: Be sure not to burn the butter! Once it turns a golden brown color and you smell a nutty aroma, remove it from the heat right away.
- Chill the Dough: Chilling the dough for 20 minutes helps the cookies hold their shape while baking and enhances the flavor.
- Don’t Overbake: These cookies should still be soft in the center when you take them out of the oven. They’ll continue to set as they cool, ensuring a chewy texture.
- Customize the Coating: For a spicier kick, try adding a pinch of ground cardamom or ginger to the cinnamon-sugar mix.
Try Them Today!
These Brown Butter Snickerdoodle Cookies are the ultimate cozy treat. Whether you’re baking for a friend or indulging yourself, these cookies won’t disappoint. Make a batch today and let the cinnamon-sugar magic fill your kitchen with warmth and deliciousness!
Love this recipe? Share it with friends or pin it for later! Let me know how your cookies turned out in the comments below.
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