Browned Butter Snickerdoodles

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Golden browned butter is the base in these exquisite cinnamon and sugar cookies that take holiday goodness to a whole new level. Browned butter snickerdoodles will be at the top of your Thanksgiving and Christmas baking lists.

I highly doubt that there is a time where browned butter isn’t a good idea. In baked goods, especially cookies, golden browned butter is the base that gets creamed with the sugar. When the dough comes together, the aroma is completely intoxicating. These browned butter snickerdoodles are rolled in cinnamon and sugar, and baked to golden perfection. They are sweet, butttery, and a total holiday staple. Here’s how to make them.

What you’ll need to make these browned butter snickerdoodles:

Salted butter, browned and cooled to room temperature

Granulated sugar

Large eggs

Cream of tartar

Baking soda

Salt

All purpose flour

Ground cinnamon

Browning the Butter

Place your butter in a sauce pan on the stove on medium to high heat. Once it fully melts, stay close. Whisk the butter as it bubbles and browns, and watch to be sure that beneath the foamy butter that rises, your butter isn’t starting to burn. This should take no more than one to three minutes depending on your burner temperature. Remove the browned butter and immediately pour it into a dish. This stops the cooking of the butter. Allow it to cool to room temperature before proceeding with the recipe.

The Cookie Dough

This cookie dough starts with your room temperature browned butter, and it is mixed with granulated sugar. You will want to mix this well until it becomes lighter in color, about 30 seconds. Next add your eggs, and whisk well. Now it’s time to add the dry ingredients: your flour, cream of tartar, baking soda, and salt. Stir the dough until all ingredients are fully incorporated, and no powder remains.

Shape your dough into 2-inch balls. Mix your cinnamon and sugar in a small bowl, and then roll your dough balls in the cinnamon and sugar mixture. Placed them on the nonstick cookie sheet and bake at 400° for 8 to 10 minutes. Allow them to cool for a few minutes on the pan, and then remove them to a wire rack to cool completely. Store any leftover cookies in an airtight container at room temperature for up to three days.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. 

If you want to ensure that your oats are gluten free, Bob’s Red Mill makes a certified gluten free old fashioned oat as well. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

I hope that you adore these Browned Butter Snickerdoodles! If you loved them as much as I do, I’d be so grateful for you to leave a 5 star rating + review.

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 😊

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

Happy Baking!

XO,

Heather

PS- I’ve got plenty of other cookie recipes to try on my site, including these browned butter peanut butter cookies! Definitely take a look and let me know what you think if you make them!