These brown butter snickerdoodle cookies are nutty with an incredible depth of flavor. No one will be able to turn down one of these mouthwatering cookies.
The ingredients for the cookies are very simple and are usual staples in the kitchen. Let’s review a few of the key ingredients.
- Butter – You don’t need to splurge on high quality butter for this recipe if you don’t want to. Store brand butter works just as well here when making browned butter. I recommend unsalted butter.
- Flour – All-purpose flour gives you the best texture for the cookies. If you want to make them a little more wholesome, you can use white whole wheat flour instead.
- Cream of tartar – As mentioned, cream of tartar is an important part of making snickerdoodles. I don’t recommend any substitutions for it in this recipe, but you can omit it if you don’t mind a slightly different texture and flavor profile.
How to make
- Cook the butter in a saucepan until it browns. Leave it to solidify
- Mix together the dry ingredients in a bowl, then set aside.
- Beat the butter and sugar together. Add in the egg.
- Mix in the flour. Portion out and roll in cinnamon sugar
- Bake and enjoy!
The best part about these brown butter snickerdoodle cookies is they only get better with age. They keep soft, but get chewier and the brown butter flavor becomes more prominent. There is nothing better than sneaking down and having one or two in the morning as a pre-breakfast snack.
Yes! You can freeze the pre-portioned cookie dough balls and bake them from frozen, they’ll just need an extra 1 – 2 minutes baking time. You can also freeze baked cookies. Thaw at room temperature when ready to eat.
You can add a teaspoon of vanilla extract to add more dimension to the cookie dough. Other spices like cardamom and ginger also make great additions.