Bursting with cinnamon baking chips, golden browned butter, and pure ground cinnamon, these browned butter cinnamon chip snickerdoodles are sure to be a new favorite for your cookie repertoire.
Every single Christmas, my mom and dad would make snickerdoodles in the kitchen. It was a family tradition, and along with oatmeal chocolate chip cookies and this very special Julekake Bread, it seemed like there was always something delicious being created in our home. I have loved carrying on the tradition with my own children, making cookies each Christmas season with them and for them. These browned butter cinnamon chip snickerdoodles are a fun and unique take on the classic cookie, and I am sure that you’re going to love them. Let’s make them.
What you’ll need to make these Browned Butter Cinnamon Chip Snickerdoodles:
Granulated Sugar
Salted Butter
Large Eggs
All Purpose Flour
Cream of Tartar
Baking Soda
Salt
Cinnamon Baking Chips
Ground Cinnamon
The Browning of 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.
The unique add here are the cinnamon baking chips. These are the same chips that I use in my Bakery Style Cinnamon Chip Scones (the first scone I ever created after having one at a local bakery that was good but slightly dry… I had to make them better!). The cinnamon chips add a perfect pop of creamy cinnamon into your buttery snickerdoodle, and it’s truly a fantastic add-in.
Shape your dough into 3-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 10-12 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.
The 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.
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.
If you loved these browned butter cinnamon chip snickerdoodles, 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. 😊
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Happy Baking!
XO,
Heather
Browned Butter Cinnamon Chip Snickerdoodles
Ingredients
FOR THE COOKIES:
- 1 ¼ Cup Granulated Sugar
- 1 Cup Salted Butter, browned and cooled to room temperature
- 2 Large Eggs
- 2 ½ Cups All Purpose Flour
- 2 Teaspoons Cream of Tartar
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 1 ½ Cups Cinnamon Baking Chips
FOR ROLLING THE COOKIES IN:
- ¼ Cup Granulated Sugar
- 1 Teaspoon Ground Cinnamon
Instructions
- Brown the butter in a small saucepan over high heat. Be cautious to not burn the butter. When the top gets bubbly and it starts to smell aromatic, whisk and remove from the heat. Allow the butter to cool for about 10 minutes on the counter.
- Heat oven to 400°F. Cream the butter and sugar on medium until smooth, about 30 seconds.
- Add eggs and mix another 30. Mix in flour, cream of tartar, baking soda and salt, stir until fully incorporate.
- Gently fold in cinnamon chips.
- Shape dough into 3 tablespoon balls. Mix sugar and cinnamon. Roll balls in cinnamon-sugar mixture and place on cookie sheet.
- Bake for 10-12 minutes. Allow to cool for a few minutes, and remove to wire rack to cool completely. Enjoy!
Natasha Larreau says
Oh my goodness, these cookies are absolutely amazing!!! I’m not kidding, hands down the best cookie recipe I’ve ever made. They are perfectly soft and the cinnamon chips add just enough sweetness without being overly sweet. I made four different batches of these over the holidays for various parties and events and everyone raved about how yummy they were!!!
Heather Templeton says
Thank you so much Natasha!!