Holiday Cookie Countdown: Browned Butter Snickerdoodles

Browned Butter Snickerdoodles 1_small
Snickerdoodle. It’s one of my favorite words (right up there with babaganoush!) It’s also one of my favorite cookies. I love a good Snickerdoodle, but I love ’em even more when they’re made with browned butter. There really isn’t a more perfect match — cinnamon-sugary goodness married with toasty, nutty browned butter? Heaven.

These bake up nice a crispy on the edges and soft and tender on the insides. These are one of the few cookies that freeze pretty well, so don’t hesitate to make them now and pull them out right before the holidays. Your guests will think your friggin’ Martha Stewart and you won’t have to do a thing!

p.s. These are fairly thin for Snickerdoodles, but I still loved them. If you want them a little thicker, chill the dough balls again right before baking

Holiday Cookie Countdown: Browned Butter Snickerdoodles

Holiday Cookie Countdown: Browned Butter Snickerdoodles


2 1/2 cups + 2 tablespoons all-purpose flour

2 teaspoons baking soda

2 teaspoons cream of tartar

1/2 teaspoon cinnamon

1/4 teaspoon of salt

2 sticks (1 cup) unsalted butter

1 1/4 cup packed dark brown sugar

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

1 teaspoons vanilla extract

1 tablespoon plain greek yogurt

For rolling dough balls in:

1/4 cup sugar

2 teaspoons cinnamon


Whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl and set aside. 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.

With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined.

Chill your dough for 30 minutes in the refrigerator, up to overnight.

Preheat the oven to 350 degrees. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll balls in cinnamon-sugar mixture. Place dough on cookie sheet, 2 inches apart.

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.

Adapted from Ambitious Kitchen

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