Snickerdoodles with Brown Butter

Snickerdoodles with brown butter are a cinnamon surprise from the U.S. I decided that they are perfect for the season. In case you don’t know, snickerdoodles have a similar base as sugar cookies, but are then formed into balls which are then rolled in a mixture of sugar and cinnamon before you bake them. As far as I know you can find snickerdoodles in the U.S. throughout the year, however, due to their cinnamon flavor I decided to make some during the season.

But, come on, it is the season after all. For that reason I felt like I had to up their game a little. So brown butter had to come to the rescue. You know, the nutty, creamy consistensy brown butter has? At least I feel that this makes these snickerdoodles extra special. You know on top of their soft texture, cinnamon flavor and little puffiness, brown butter is the winner here. So, yeah, you are welcome for this delicious brown butter.

On top of that, I love the fact that these cookies taste even better on day 2 or 3, you will definitely notice the cinnamon flavor. I also like the fact that you can take these to any festivity, donation or whatever you have planned, if not shipping overseas, you can even ship them as a surprise for a good friend or family. I hope you take the chance and give these little beauties a try. Please let me know if you encounter any problems or would like to review the recipe.

Credit: Slightly adapted from the cookbook Sally’s Cookie Addiction, page 18

Print Recipe

Snickerdoodles with Brown Butter

Serves: About 24-28 cookies

Cooking Time: 15min preparation + 11 min of baking

Ingredients

• 240 grams of butter
• 100 grams of brown sugar
• 70 +100 grams of regular sugar
• 1 egg, size L
• 15 milliliters of milk
• 1 teaspoon of vanilla extract, see here how to make your own
• 270 grams of all-purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of cream of tartar
• 2 teaspoons of cinnamon

Instructions

1

Melt the butter in a pot, lower heat to medium and let butter simmer, occassionally stirring, at some point (about 5-7min) the butter will get some brown specks and will start smelling nutty, turn off oven and let cool for about five minutes.

2

Cream the cooled off butter with the brown sugar and 70 grams of the regular sugar. Then add the egg, milk, and vanilla extract and mix well. After that, add flour, baking soda and cream of tartar and beat until combined. Dough will be thick and slightly greasy.

3

Form balls, using one tablespoon or a little less per cookie. Mix cinnamon with remaining 100 grams of regular sugar in a small bowl and roll the balls in it. Chill balls for at least 30min or overnight on a plate or similar. If chilling overnight, wrap loosely in plastic wrap.

4

Meanwhile line two baking sheets with parchment paper and preheat oven to 180 degrees Celsius. Place about 12 balls on one sheet, store the rest in the fridge.

5

Bake for about 11 minutes or until golden. Sprinkle with additional cinnamon and sugar while still hot. Snickerdoodles keep well if kept in an airtight container.