The Pioneer Woman Tasty Kitchen
Profile photo of twopeasandtheirpod

Brown Butter Snickerdoodle Cookies

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Brown Butter Snickerdoodle Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

 
Thanksgiving has come and gone and that means one thing: it’s time to start baking cookies! I love baking cookies every day of the year, but especially during the holiday season. I always make my staple Christmas cookies: Soft Gingersnaps with White Chocolate Chunks, Red Velvet Cheesecake Cookies, Chocolate Mint Chip Cookies, and Lace Cookies. But I always like to try a few new cookie recipes every season, too. I was looking for a festive holiday cookie recipe on Tasty Kitchen and stumbled upon Monique’s recipe for Brown Butter Snickerdoodle Cookies. My search was over. I had to make these cookies. 

Snickerdoodles are a classic holiday cookie, but these are made with brown butter. Brown butter takes butter, an already glorious ingredient, to a new level of gloriousness. If you haven’t tried brown butter, don’t wait any longer—make these Brown Butter Snickerdoodles. 

 
 
 
Tasty Kitchen Blog: Brown Butter Snickerdoodle Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

To make the cookies, you will need: flour, baking soda, cream of tartar, cinnamon, salt, butter, brown sugar, sugar, eggs, vanilla extract, and Greek yogurt. 

 
 
 
Tasty Kitchen Blog: Brown Butter Snickerdoodle Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

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

 
 
 
Tasty Kitchen Blog: Brown Butter Snickerdoodle Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Melt butter in a saucepan over medium heat. (Tip: Don’t use a dark pan, which will make it more difficult to gauge the color of the butter as it browns.) Once the butter starts melting, it will begin to foam.

 
 
 
Tasty Kitchen Blog: Brown Butter Snickerdoodle Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Make sure you whisk the butter as it foams. 

 
 
 
Tasty Kitchen Blog: Brown Butter Snickerdoodle Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

After a few minutes, the butter will begin to brown on the bottom of the saucepan. Keep whisking! When the butter begins to brown and give off a nutty aroma, remove the pan from heat. (The butter in the photo above still has more browning to do.)

 
 
 
Tasty Kitchen Blog: Brown Butter Snickerdoodle Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

See that rich brown color? That’s the color you’re looking for. Immediately transfer the butter to a bowl to prevent burning. Let the brown butter cool for a few minutes.

 
 
 
Tasty Kitchen Blog: Brown Butter Snickerdoodle Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Pour the butter into a mixing bowl (or the bowl of your stand mixer). Add the sugar and mix well.

 
 
 
Tasty Kitchen Blog: Brown Butter Snickerdoodle Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Add in the egg and egg yolk.

 
 
 
Tasty Kitchen Blog: Brown Butter Snickerdoodle Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Next, add the vanilla. 

 
 
 
Tasty Kitchen Blog: Brown Butter Snickerdoodle Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Add in the Greek yogurt. 

 
 
 
Tasty Kitchen Blog: Brown Butter Snickerdoodle Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Mix until combined. 

 
 
 
Tasty Kitchen Blog: Brown Butter Snickerdoodle Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Reduce the mixer speed to low and slowly add the dry ingredients, just until combined.

 
 
 
Tasty Kitchen Blog: Brown Butter Snickerdoodle Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Place the dough in the refrigerator and chill for at least 30 minutes. 

 
 
 
Tasty Kitchen Blog: Brown Butter Snickerdoodle Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Preheat the oven to 350ºF and prepare the cinnamon-sugar mixture. Measure about 2 tablespoons of the chilled dough and roll into balls. Roll the balls in the cinnamon-sugar mixture.

 
 
 
Tasty Kitchen Blog: Brown Butter Snickerdoodle Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Place the coated dough balls on a cookie sheet, 2 inches apart. 

Bake the cookies for 8-11 minutes or until the edges start turning golden brown. They will look slightly underdone in the middle, but don’t worry—they’ll continue to cook once out of the oven. 

 
 
 
Tasty Kitchen Blog: Brown Butter Snickerdoodle Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Cool the cookies on the sheets for at least 2 minutes. Transfer to a wire rack to cool completely.

 
 
 
Tasty Kitchen Blog: Brown Butter Snickerdoodle Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

The brown butter makes these snickerdoodles extra extra special. I am in love. The cookies are soft, chewy, and have a slight nutty flavor thanks to the brown butter. The cinnamon and sugar makes the cookies pretty and gives them the perfect amount of sweetness. If you are looking for a new holiday cookie to try this year, make these. Your family, friends, and neighbors will love them. And if you don’t want to share, I won’t tell. They didn’t make it out of our house either.

Thanks Monique for a fabulous recipe! I am going to make these cookies every year. Make sure you visit Monique’s blog, Ambitious Kitchen, for other tasty recipes. 

 
 

Printable Recipe

Brown Butter Snickerdoodle Cookies

See post on Monique of Ambitious Kitchen’s site!
4.88 Mitt(s) 8 Rating(s)8 votes, average: 4.88 out of 58 votes, average: 4.88 out of 58 votes, average: 4.88 out of 58 votes, average: 4.88 out of 58 votes, average: 4.88 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 20

20
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

These aren’t your average snickerdoodle. They are a million times better.

Ingredients

  • FOR THE COOKIES:
  • 2-½ cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Cream Of Tartar
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Salt
  • 2 sticks Unsalted Butter
  • 1-¼ cup Dark Brown Sugar
  • ½ cups Granulated Sugar
  • 1  Egg
  • 1  Egg Yolk
  • 1 Tablespoon Vanilla Extract
  • 1 Tablespoon Plain Greek Yogurt
  • FOR THE ROLLING MIXTURE:
  • ¼ cups Granulated Sugar
  • 2 teaspoons Cinnamon

Preparation Instructions

For the cookies:
Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt in a bowl and set aside. NOTE: Make sure your baking soda and cream of tartar are fresh!

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 in the refrigerator (important!) until the dough is cold about 30-60 minutes, or place in freezer for about 20 minutes if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! If you desire a puffier cookie, keep the dough in the fridge overnight.

Preheat the oven to 350ºF.

Once dough is chilled, measure about 2 tablespoons of dough and roll into balls. Meanwhile, mix the rolling mixture ingredients in a bowl. Roll balls in the cinnamon-sugar rolling mixture. Place dough balls on cookie sheet, 2 inches apart. If you desire a thinner cookie, flatten the tops of the cookies a tiny bit (very tiny) with your hand.

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.

 
 
_______________________________________

Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

 

23 Comments

Comments are closed for this recipe.

glutenfree on 3.18.2013

I made these with bob’s red mill gluten free flour. they were SUPER flat! Bummer! But, they taste fantastic anyways! I guess I’ll have to keep trying.

The Kook @ The Kitchen Kook on 1.29.2013

Mmm… I can tell that those snickerdoodles probably smell deliciousss. I just made and blogged about some classic snickerdoodle cookies that I made. They were buttery, soft, chewy, and PERFECT. But this brown butter version may have the classic beat… maybe! ;)

http://thekitchenkook.blogspot.com/2013/01/classic-snickerdoodle-cookies.html

Sweet Tooth on 12.28.2012

I’m hooked on browned butter. I also just make browned butter snickerdoodles and everyone raved about them. They are incredible!

xx
Sweet Tooth

Find the recipe:
http://www.thesweettoothbaker.com/2012/12/brown-butter-snickerdoodles.html

Dawn on 12.24.2012

omg! I just died and went to cookie heaven!

Yoyo on 12.23.2012

Just made it tonight and it was wonderful! I made neat little treat bags with these in them for my co-workers. Hope they like it as much as I do! Thanks!! And Happy Holidays!! :)

EG837 on 12.21.2012

Ok, just baked these finally, WOW. They are the BEST cookies I have ever had. By far. They are almost too good!!! They do not end up super puffy but it doesn’t matter. The taste is out of this world. Thank you for posting this recipe. I am an avid baker and this cookie has just shot to the top of my favorites list!

Christabel on 12.21.2012

I just made this recipe the other day and posted the results on my blog (http://thefatcamel.wordpress.com/2012/12/21/brown-butter-snickerdoodles-aka-the-best-cookies-i-have-ever-made/#more-279)…they were so delicious! It definitely took longer than a couple of minutes for the butter to brown, and I was afraid of burning it so I took it off the stove earlier…

EG837 on 12.21.2012

So excited, I made the dough for these last night and will bake them tonight. I’d like to say that it took MUCH longer than “a few minutes” for the butter to brown. Maybe because I used an electric stove? I don’t know, but I just wanted to say, don’t get worried if it seems like nothing is happening with the butter. It will, eventually!

Elia C. on 12.17.2012

Hello!!
I want to do this recipe, but i’m having trouble with the measures in the ingredients. I bake only occasionally and usually with the help of my mum :-/ not a handfull baker like she is, unfortunately!
I don’t understand these parts: 2-½ cups All-purpose Flour / 1-¼ cup Dark Brown Sugar …. sorry if it is a not so smart question but english is not my first language and it’s the first time i try something that it’s not in portuguese.
Can anyone help??

Thana'a Ak on 12.16.2012

Is there another substitute for cream of tartar?!

Christina on 12.14.2012

The flavor was great, but I was disappointed in the finished product. They fell flat, even after chilling the dough for several hours. :(

Michelle on 12.13.2012

I made this last night and had to come and say Thank you! My husband’s work does a “Goodie Day” at his work every year and typically I make coconut madeleines but this year I wanted to send him to work with something knew. When people heard I wasn’t making those they were upset…until they had these cookies! He has so many emails from coworkers complimenting the cookies! I made a double batch and literally every single cookie was gone. So thank you, they think I’m an amazing baker now :P

Loretta | A Finn In The Kitchen on 12.10.2012

I seriously love browned butter in almost everything! It gives off such a rich, caramel flavor!

elisa on 12.10.2012

Hi there,

Do you think there is a difference between putting the cookies on the baking sheets and chilling them and putting the entire ball of dough in the fridge first and then making the cookies?

thx

Claire D on 12.9.2012

I love Snickerdoodles – brown butter – what a great idea for added flavor! Will definitely try these for my 2012 holiday cookie batch.

Lisa on 12.7.2012

I’m mid batch and these things are fabulous! I like them better than my go to snicker doodle recipe. Yum! Definitely a keeper.

wendyb964 on 12.7.2012

Has anyone tried these? I adore brown butter on, heck, everything from fish to veg and cookies. The comments on other brown butter snickerdoodles have been less than inspiring. Apparently the creaming of the melted and cooled butter never comes together to provide the same texture and combination of delicate, chewy, crispy edge that make me think of “snicks.” Heck, I wouldn’t mind whatever texture they may be, but if someone has had success, please clue me in. I do trust TK more than some of the random items I’ve pinned. Thanks in advance. Celebrate the reason for the season.

Melanie on 12.6.2012

WHOA NELLY! Just made these and man oh man, are they to die for!

Profile photo of Laurie {Simply Scratch}

Laurie {Simply Scratch} on 12.5.2012

You had me at brown butter!

Profile photo of Jayne | Tenacious Tinkering

Jayne | Tenacious Tinkering on 12.5.2012

mmm… brown butter and cinnamony. Both flavours that go so well together. They look so fudgy inside!

AZAnnette on 12.5.2012

I will have the time to bake Christmas cookies this year and have started pouring over recipes for ideas. Lo and behold this is the perfect answer…these look so delicious, I cannot wait to try them. Thank you for posting this wonderful recipe. Happy Holidays!

Mandie @ Oh So Decadent on 12.5.2012

Brown butter snickerdoodles might just be the greatest thing I have ever heard! Nothing compares to brown butter in cookies, absolutely nothing! Thanks for sharing :).

All Good in Mommyhood on 12.5.2012

Oh wow – these will be on the Christmas cookie making list!!