Brown Butter Snickerdoodle Cookies Recipe
Delight in these Brown Butter Snickerdoodle Cookies, offering a rich, nutty flavor from browned butter combined with fragrant spices like cinnamon, ginger, and cloves. These soft, puffy cookies are perfectly coated in a spiced sugar blend and optionally drizzled with white chocolate, making them an irresistible treat for any occasion.
- Prep Time: 20 minutes (excluding chilling time)
- Cook Time: 12-14 minutes per batch
- Total Time: 4 hours 30 minutes (including chilling and cooling time)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Browned Butter Base
- 16 tbsp (2 sticks) unsalted butter
- 1 ⅓ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp kosher salt
Spiced Sugar Coating
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
Optional Topping
- 4 oz white chocolate (optional, for drizzling)
Instructions
- Brown the butter: Melt the butter in a skillet over medium heat. Continue cooking until the foaming slows and the milk solids turn a golden brown and emit a nutty aroma, about 4-6 minutes. Remove from heat, scrape into a bowl, and let it cool and solidify for 1-2 hours.
- Prepare the sugar topping: In a small bowl, mix together the sugar, ground cinnamon, ground ginger, and ground cloves. Set aside for coating the cookies later.
- Make the cookie dough: In a stand mixer bowl, combine the cooled browned butter with the granulated sugar. Beat on medium speed with the paddle attachment until light and fluffy, around 3-5 minutes. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the flour, cream of tartar, baking soda, and kosher salt. Mix until just combined forming a dough. Cover and chill the dough in the refrigerator for at least 2 hours or overnight for best results.
- Shape and coat the cookies: Preheat the oven to 350°F (175°C). Using a #40 cookie scoop (approximately 1 ½ tbsp), scoop dough portions and roll each into a ball. Roll each ball in the prepared spiced sugar mixture to fully coat. Place the coated dough balls on parchment-lined baking sheets spaced 4 inches apart.
- Bake the cookies: Bake one pan at a time on the middle rack until the cookies are puffy, soft, and just set around the edges, typically 12-14 minutes. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Optional white chocolate drizzle: Melt the white chocolate and drizzle it over the cooled cookies for an added layer of sweetness and decoration.
Notes
- Chilling the dough is essential for enhancing the flavors and ensuring the cookies maintain their shape when baking.
- Browning the butter adds a rich, nutty depth that distinguishes these snickerdoodles from the classic version.
- Make sure to cool the browned butter completely before mixing it with sugar to avoid scrambling the eggs.
- If you do not have cream of tartar, you can substitute with lemon juice or white vinegar, but it may slightly alter texture.
- Store cookies in an airtight container at room temperature for up to a week.
- White chocolate drizzle is optional but highly recommended for an elegant touch.