Name: Brown Butter Snickerdoodles
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 12 cookies
Cuisine: American
Ingredients: 12 tablespoons brown butter; 1.667 cups all-purpose flour; 1.5 teaspoons baking powder; 0.5 tsp baking soda; 0.5 tsp kosher salt; 1.25 cups granulated sugar; 1 egg; 2 teaspoons vanilla bean paste; 1 tbsp ground cinnamon

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Brown Butter Snickerdoodles

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Ingredients

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Instructions

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Instructions

Start by browning the butter. You'll need 170g of brown butter, so start with about 204g.

To brown the butter, in a small saucepan, heat the butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.

Pour the brown butter into a glass measuring cup and place in the fridge to chill for 15 minutes.

Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Weigh out the cooled melted brown butter into a medium size mixing bowl.

Whisk in the sugar until fully combined.

Mix in the egg & vanilla.

Add in the dry ingredients, and gently fold with a rubber spatula until just combined.

Cover the bowl and place in the fridge for 30 minutes.

Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Make the cinnamon sugar coating, by combining both ingredients in a small bowl.

Take the cookie dough out, and use a 3 tablespoon cookie scoop to portion out the dough onto the prepared baking sheet.

Roll each cookie dough ball in the cinnamon sugar and place back on the baking sheet.

Freeze the cookie dough for 15 minutes.

Line another baking sheet with parchment paper and place the frozen cookie dough balls about three inches apart.

Bake the cookies for about 12-14 minutes.

Remove from the oven and immediately use a large cookie cutter or cup to scoot the edges in and make them perfectly round.

Allow the cookies to cool completely on the baking sheet.

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Tips & Tricks (5)

Brown Butter Perfection 🧈
Cook butter over medium heat until it turns golden amber with a nutty aroma, then cool completely before creaming with sugar to prevent deflating your dough and ensure maximum flavor development.
Vanilla Bean Paste Boost 🌿
Use the full amount of vanilla bean paste rather than extract—the visible specks and concentrated flavor create a more luxurious taste and superior texture compared to traditional snickerdoodles.
Cinnamon Sugar Coating Technique 🤎
Roll dough balls in cinnamon sugar while they're still slightly warm from your hands, then gently press them flat on the baking sheet to ensure the coating adheres perfectly and creates a crispy-edged exterior.
Baking Powder Ratio Balance ⚖️
The combination of baking powder and baking soda (without cream of tartar) requires precise measurement—use a kitchen scale for accuracy, as even slight variations will affect the signature fluffy, soft texture.
Underbake for Maximum Softness ⏱️
Remove cookies from the oven when the edges are set but centers still appear slightly underdone, then let them cool on the baking sheet for 2 minutes before transferring—they'll continue cooking and achieve perfect chewy centers.