Brown Butter Snickerdoodles

Brown Butter Snickerdoodles {Sweet Pea's Kitchen}

If you are a fan of traditional snickerdoodle cookies, then I have a treat for you today! Here’s a recipe with a delicious spin on the classic old fashioned snickerdoodle cookie. Made with browned butter and a heaping dose of brown sugar, these cookies are certain to be a hit at your neighborhood cookie exchange! :)

Brown Butter Snickerdoodles {Sweet Pea's Kitchen}

If you haven’t experienced browned butter yet, you are seriously missing out. It has a way of giving cookies a nutty richness and depth that regular plain butter just can’t replicate. And all of that brown butter really shines through in these snickerdoodles!

Brown Butter Snickerdoodles {Sweet Pea's Kitchen}

Soft and gooey on the inside, crispy on the outside and packed nutty and caramel flavors. Simply incredible!

Brown Butter Snickerdoodles

Yield: about 20 cookies


1 cup (2 sticks) unsalted butter
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 tablespoon plus 2 teaspoons cinnamon, divided
1/2 teaspoon salt
2 large eggs
1 tablespoon whole milk
1 cup plus 3 tablespoons granulated sugar, divided
1/2 cup packed light brown sugar


In a 10-inch skillet over medium-high heat, melt butter. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove from heat and transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed for 5-7 minutes to cool the butter to room temperature.

In a medium bowl, whisk the flour, cream of tartar, baking soda, 1 teaspoon of cinnamon and salt together.

In a small bowl, whisk the eggs and milk until combined.

When the butter has cooled, in the bowl of a stand mixer fitted with the paddle attachment, beat together the browned butter, granulated sugar and brown sugar until combined and no lumps remain, about 2 minutes. With the mixer on low, slowly add the egg mixture beating until well combined. With the mixer on low speed, add the dry ingredients in 3 additions, beating just until the dough comes together. Cover the bowl and chill the dough in the refrigerator for at least 1 hour or up to 24.

When ready to bake, preheat oven to 400 F. Line two baking sheets with parchment. Place the remaining 3 tablespoons sugar and 4 teaspoons of cinnamon for rolling in a shallow bowl.

Roll 2 ounces of dough (about two heaping tablespoons) into a ball between your palms, roll the ball in the cinnamon-sugar mixture, and then place it on the prepared baking sheet spacing the balls about 2 inches apart. If you desire a thinner cookie, flatten the tops of each cookie very slightly with your hand.

Bake cookies one sheet at a time, until tops slightly cracked and edges are just set, about 10 minutes. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 2 minutes, then using a wide metal spatula, transfer the cookies to the rack to cool completely.

Source: Tracey's Culinary Adventures, originally from Baked Elements by Matt Lewis and Renato Poliafito

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