Nutty, Chewy, Toasted Brown Butter Snickerdoodles » Hummingbird High
About The Brown Butter Snickerdoodles
These brown butter snickerdoodles are a brown butter version of one of My Best Snickerdoodle Recipe, one the most popular recipes on Hummingbird High! The brown butter adds a nutty, toasted flavor that complements the cinnamon sugar of the snickerdoodles perfectly. And if you’re the kind of person who likes a slightly puffy, pillowy snickerdoodle, this recipe is for you! The brown butter gives these snickerdoodles a slightly soft and cakey texture.
The best part? This recipe does NOT use a stand mixer. After browning the butter, you mix in the other ingredients by hand with just a rubber spatula!
For more snickerdoodle recipes, check out Hummingbird High‘s collection of snickerdoodle recipes! In addition to cookies like this incredibly popular Snickerdoodle Recipe Without Cream Of Tartar, I also have recipes for Soft and Fluffy Snickerdoodle Cake and Bakery Style Snickerdoodle Muffins.
Ingredients and Substitutions
Now that I’ve convinced you to make these nutty, chewy, toasted brown butter snickerdoodles, here’s everything you need to make the recipe.
Looking for a snickerdoodle cookie recipe that doesn’t use cream of tartar? Check out this other incredibly popular Hummingbird High post: Snickerdoodle Recipe Without Cream of Tartar.
Scroll to the recipe card to see the exact quantities of the ingredients for the recipe! For now, let’s talk about some key ingredients, where to find them, and any potential substitutions:
Ingredient Sources and Substitutions
How To Make The Recipe
Here are the basic steps to make this brown butter snickerdoodle recipe from scratch:
- Brown the butter. (Work Time: 5 to 15 minutes)
Depending on how high the heat is and how cold your butter was to begin with, browning butter can take anywhere from 5 to 15 minutes. To speed up the process, you can slice the butter into smaller pieces to encourage it to melt faster. - Prep the ingredients for the snickerdoodle cookies. (Prep Time: 5 to 10 minutes)
I mention this in the baker’s notes below, but I like to prep the ingredients by measuring them out after browning the butter. That way, the butter has a chance to cool slightly before you add the rest of the ingredients to it. - Make the cookie dough. (Work Time: 5 minutes)
- Assemble the cookies. (Work Time: 10 minutes)
Each cookie will need to be rolled in the cinnamon sugar snickerdoodle topping before baking. To make things more efficient, I create a “snickerdoodle cookie assembly line” that starts with using a cookie dough scoop to portion the dough into even cookie dough balls.The fastest and easiest way to make picture-perfect cookies is to invest in a cookie dough scoop. These handy tools scoop the dough into dough balls that bake into perfect cookie circles every time. In general, I use a 3-Tablespoon or 4-Tablespoon sized cookie dough scoops to make my cookie recipes. Doing so makes perfect 3- to 3.5-inch wide cookies.
Once the cookie dough balls have been formed, roll each one in the bowl with the cinnamon sugar topping. Toss and coat every single dough ball completely.
- Bake the cookies. (Bake Time: 10 minutes)
And here are some photos of key steps and processes in the recipe:
Norpro 3-Tablespoon (50MM) Stainless Steel Cookie Scoop
The fastest and easiest way to make picture-perfect cookies is to invest in a cookie dough scoop. These handy tools scoop the dough into dough balls that bake into perfect cookie circles every time.
Recipe Troubleshooting and FAQ
FAQ: Troubleshooting Unexpected Results
Help! My snickerdoodles came out too puffy. What did I do wrong?
Okay, there are several things that could be responsible for overly puffy cookies:
You didn’t measure the ingredients properly.
If you used cup measures as opposed to weight measures, there’s a larger chance your cookies will come out puffy.
There’s a LOT of variation in how people use measuring cups. Somebody who scoops ingredients into a measuring cup and packs it down as they go will have a cup that has way more ingredients than somebody who simply scoops the flour into a cup and levels it off as its filled. This is why bakers love measuring by weight with a digital scale instead—it’s much more reliable and completely eliminates any inconsistencies!
Escali Primo Digital Food Scale
A digital kitchen scale can save you a ton of time and cleanup when baking. A good scale—like this Escali Primo Digital Scale—offers readings in ounces and grams.
While these variations aren’t a big deal for many recipes, they can be a big deal for cookies. Specifically: if you pack a heavy cup of flour, your cookies will come out too puffy. They won’t fall and sink in the same way as mine did.
So to fill a measuring cup properly, you need to first set the measuring cup on a flat, level surface like your kitchen counter. Spoon the ingredient into the measuring cup until it forms a small mound within the cup. Use a butter knife or bench scraper to level off the mound so that the ingredient is flush with the top edges of the measuring cup.
Finally, if you’re measuring a dry ingredient that has a tendency to clump or get packed down (like flour, confectioners’ sugar, or cocoa powder), give it a quick whisk in its container first. Then, scoop the ingredient into the measuring cup as I described.
You deliberately (or accidentally!) reduced the sugar in the recipe.
Many people often deliberately reduce the sugar in baking recipes for health reasons, or for fear of the recipe being “too sweet.” But the fact is that sugar is in baking recipes for reasons beyond flavor and sweetness! In baking, sugar helps baked good spread evenly and consistently. It also adds moisture and color to the baked goods. If you went this route, it’s likely that your cookies will stay puffy and taste drier than mine.
But how do you accidentally reduce the sugar in the recipe? Similar to how you accidentally use too much flour in a recipe—by failing to use measuring cups and spoons properly. Read my instructions in the question above on how to scoop and fill a measuring cup the right way.
You are baking chilled cookie dough but didn’t thaw the dough slightly beforehand.
In the FAQ section below, I give you options to freeze your cookie dough for baking later. However, note that you’ll need to thaw the cookie dough slightly when baking from frozen.
What does that mean? Simply set the cookie dough out on a lined sheet pan (the same one you’re planning on baking the cookies on!) as the oven preheats. It usually takes about 10 to 15 minutes for most ovens to preheat. The 10 to 15 minutes out at room temperature will allow the cookie dough to thaw slightly and bake up nicely in the oven. If you skip this thaw, your cookies will come out puffy!
FAQ: Storing The Brown Butter Snickerdoodles
How To Store Snickerdoodles
After baking, the cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Can you freeze the cookies?
Yes! You can freeze the cookies in the following ways:
- Freeze the UNBAKED dough.
Follow the recipe instructions to make the cookie dough and scoop them out into cookie dough balls. Place the cookie dough balls in a small sheet pan. Cover the pan with plastic wrap and freeze for at least 1 hour, or until the cookie dough balls are frozen solid. Transfer the cookie dough balls to a zip-top bag and freeze for up to 1 year.To bake the frozen cookie dough balls, line sheet pans with parchment paper and position the cookie dough balls at least 3 inches apart on the sheet pans. Then, follow the recipe instructions to preheat the oven. Bake for 12 minutes, or until the edges have set but the centers are still gooey.
- Freeze the BAKED snickerdoodles.
Individually wrap any leftover cookies in two layers of plastic wrap, then a layer of aluminum foil. The aluminum foil will prevent the cookies from absorbing any other flavors or odors in the freezer. When ready to serve, transfer to the refrigerator to chill overnight. Rewarm in the microwave or in the oven at 350°F for 5 minutes before serving.
Best Recipe Tips
Ingredient Tips
- When making this recipe, I like to brown the butter first. I then pour it into a new container to cool, and prep the rest of the ingredients needed for the recipe. It takes around 5 minutes to measure out everything needed for the snickerdoodles, which is the perfect amount of time for the brown butter to cool slightly. Because if you use the brown butter while its still too hot, your dough might come out too soft and hard to work with!
- When cooking the butter, its color will progress from a bright lemon yellow to a golden tan and finally, a dark amber brown. The longer you cook the butter, the darker and more flavorful it will be. However, there is a fine line between toasted and burnt! There’s no salvaging butter once it’s burnt, so be sure to watch it like a hawk as it browns.
- Unlike other baking recipes, there’s no need to bring your eggs to room temperature before using them in this recipe! Cold eggs straight from the fridge helps the cookie dough firm up to the perfect temperature.
Troubleshooting Tip
- On that note, if your dough seems too soft to scoop, don’t panic! It’s likely that the butter was still too hot when you combined it with the rest of the ingredients. Simply pop the bowl of cookie dough in the refrigerator for 10 to 15 minutes to firm the dough up.
Baking Tip
- I like to bake the cookies one pan at a time. I find that doing so makes the best snickerdoodles, ensuring that none of them have overly burnt bottoms or raw centers. However, to save time, you can bake two sheet pans at a time. Position a rack in the upper-third position of the oven, and a second one in the lower-third position of the oven. Bake a pan on each rack, swapping their positions half way through the Bake Time.
Get the Recipe:
Nutty, Chewy, Toasted Brown Butter Snickerdoodles
These brown butter snickerdoodles are perfectly nutty and chewy thanks to brown butter in the cookie dough! No stand mixer is needed to make the recipe—all you need is a bowl and a spatula.
Prevent your screen from going dark
For Brown Butter Snickerdoodle Cookie Dough
For the Snickerdoodle Topping
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First, brown the butter. In a light-colored saucepan, melt the butter over medium-low heat, swirling the pan occasionally, until it starts to foam. Use a heatproof rubber spatula to scrape the bottom and sides of the pan occasionally to prevent the milk solids in the butter from burning.Cook for 5 minutes, or until the butter smells nutty and is amber with dark flecks at the bottom of the pan. Remove from the heat and immediately pour the brown butter into a large bowl. Set it on a wire rack to cool while you prep the other ingredients.
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Preheat the oven and prep the baking pans. Position a rack in the center of the oven and preheat the oven to 400℉. Line two half sheet pans with parchment paper.
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Mix the sugar, eggs, vanilla, and dry ingredients into the brown butter. Pour the sugar over the brown butter and use a rubber spatula to mix together the butter and sugars until moistened, about 1 minute. Add the eggs and vanilla extract and mix until combined.Gradually mix in the dry ingredients until just combined.
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Make the snickerdoodle topping. Whisk together ¼ cup (1.75 ounces) granulated sugar and the ground cinnamon in a shallow bowl.
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Assemble the cookies. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls. Roll each in the snickerdoodle topping, covering them completely. Place the coated cookies at least 3 inches apart on the prepared sheet pans.
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Bake the cookies. Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
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Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
- When making this recipe, I like to brown the butter first. I then pour it into a new container to cool, and prep the rest of the ingredients needed for the recipe. It takes around 5 minutes to measure out everything needed for the snickerdoodles, which is the perfect amount of time for the brown butter to cool slightly. Because if you use the brown butter while its still too hot, your dough might come out too soft and hard to work with!
- When cooking the butter, its color will progress from a bright lemon yellow to a golden tan and finally, a dark amber brown. The longer you cook the butter, the darker and more flavorful it will be. However, there is a fine line between toasted and burnt! There’s no salvaging butter once it’s burnt, so be sure to watch it like a hawk as it browns.
- Unlike other baking recipes, there’s no need to bring your eggs to room temperature before using them in this recipe! Cold eggs straight from the fridge helps the cookie dough firm up to the perfect temperature.
- On that note, if your dough seems too soft to scoop, don’t panic! It’s likely that the butter was still too hot when you combined it with the rest of the ingredients. Simply pop the bowl of cookie dough in the refrigerator for 10 to 15 minutes to firm the dough up.
- I like to bake the cookies one pan at a time. I find that doing so makes the best snickerdoodles, ensuring that none of them have overly burnt bottoms or raw centers. However, to save time, you can bake two sheet pans at a time. Position a rack in the upper-third position of the oven, and a second one in the lower-third position of the oven. Bake a pan on each rack, swapping their positions half way through the Bake Time.
buy the book
Weeknight Baking:
Recipes to Fit your Schedule
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.
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