Soft, chewy, and fully of nutty cinnamon flavor. These brown butter snickerdoodles won’t spread and flatten thanks to a simple trick. Read on to learn more.
What are Brown Butter Snickerdoodles?
Brown butter snickerdoodles are different from traditional snickerdoodles in that they have brown sugar and brown butter. They are also softer, chewier, and more flavorful.
The snickerdoodle dough needs to be chilled in the fridge for at least 2 hours. Don’t skip this step! The dry ingredients absorb the wet ingredients so that the cookies are more tender when they bake.
One of my main complaints when I have made brown butter snickerdoodles in the past is that the cookies spread a lot…and they are really thin. That is NOT how a brown butter snickerdoodle should be!
How do we remedy this? Read on.
How to Make Brown Butter
To make brown butter, place the sticks of butter in a small sauce pan and cook over medium heat, whisking occasionally. When the butter cooks, you will notice the smell changing to a nutty smell as the fat in the butter browns.
It is really important to whisk the butter when you start to smell the nuttiness. It can go from nutty to burnt quickly if the butter is not whisked constantly as it browns. You know it is done when the butter bits at the bottom of the pan are golden brown.
As a little tip, it is always easiest to tell that the butter is about to start browning when the butter is foamy and makes bubbling sounds. It should take 5-7 for it to start browning.
As soon as it browns, remove heat and pour into a container. Cover and store in the refrigerator. Allow the butter to completely solidify.
THIS is where my recipe differs. Usually brown butter snickerdoodles call for adding the melted butter to the sugar when the butter is still warm and melted. Melted butter almost always produces a flatter, thinner cookie though.
So we add an extra step of re-solidifying the butter to get rid of the flattening problem.
How to Make These Cookies
- Melt butter in a pot and whisk until fat start to turn brown and smells nutty. Pour into a container, cover, and refrigerate until completely firm again.
- Remove butter from fridge and allow to come to room temperature. Cream with sugars
- Add eggs, vanilla, molasses, and Greek yogurt; stir together.
- Sift dry ingredients, add to mixer, and mix on medium low until fully combined.
- Scoop tablespoon size mounds, roll balls in the cinnamon sugar, and place in a container and cover to chill for at least 2 hours.
- Remove from fridge and bake cookies 7-9 minutes on a half sheet pan lined with parchment.
- Repeat with remaining cookies and enjoy warm or at room temperature!
- 1 cup unsalted butter
- 1 1/4 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 yolk
- 1 1/2 tsp molasses
- 1 1/2 tsp vanilla
- 1 tablespoon vanilla Greek yogurt
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 2 tsp cream of tartar
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 2 tsp cinnamon
- Brown the butter in small sauce pan over medium heat. To do this, whisk the butter as it cooks, making sure to watch for the butter to turn brown on the bottom. When the butter starts to smell nutty and is golden at the bottom of the pan, remove from heat and pour into a bowl. Cover and refrigerate for 1 hour or until firm.
- Remove butter from fridge, let sit out for 30 minutes, then add to stand mixer fitted with a paddle attachment.
- Add both sugars and cream with butter on medium low until smooth. Add yogurt, molasses, vanilla, and eggs; mix on low until combined.
- Add flour, baking soda, cream of tartar, cinnamon, and salt. Mix on medium low until dough forms, but do not overmix.
- Scoop dough with 1 tablespoon scoop until all dough has been scooped.
- Combine 1/4 cup sugar and 2 teaspoons cinnamon and stir. Roll each ball of dough in cinnamon sugar and place in a container or gallon storage bag. Lay flat on a tray and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350 degrees. Remove dough from fridge and line a half sheet pan with parchment. Place dough mounds on baking tray 1 1/2 to 2 inches apart.
- Bake for 7-9 minutes, erring on the side of less time than more. Once the cookies have small cracks on top, remove from oven and transfer to a cooling rack so the baking process with stop.
- Cookies are best eaten within 1-2 days.
This recipe has been adapted from Ambitious Kitchen
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