Brown Butter Snickerdoodle Cookies (for Tammy)

Tammy, you’re a superstar! Your house showing tomorrow is going to be amazing. These brown butter snickerdoodle cookies are just for you. They’ll fill your home with a warm, cinnamon aroma that’s sure to impress potential buyers.

You’re such a valued reader of our newsletter, and we wanted to create something special to help you out. This recipe is quick and easy, perfect for your busy schedule. The rich, caramel-like flavor from the brown butter takes these classic cookies to the next level. Good luck with your showing, Tammy!

Exact Ingredients List

Here’s everything you’ll need to make these delicious brown butter snickerdoodles. The recipe calls for common pantry staples and a few special ingredients to give the cookies their signature flavor and texture.

Ingredients

You’ll use a mix of dry and wet ingredients, plus a cinnamon-sugar coating. The dry ingredients provide structure, while the wet ingredients bind everything together and add richness. The coating gives the cookies their classic snickerdoodle crunch and spice.

Dry Ingredients

• 2 1⁄2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt

Measure the flour carefully – too much can make your cookies dry. The cream of tartar gives snickerdoodles their tangy flavor and chewy texture. Don’t skip it! The cinnamon in the dough enhances the cinnamon-sugar coating.

Wet Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 1⁄4 cups packed dark brown sugar
• 1⁄2 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon plain Greek yogurt

Browning the butter is key for rich, caramel-like flavor. Use dark brown sugar for deeper molasses notes. The extra egg yolk and yogurt make the cookies extra soft and chewy.

For Rolling Mixture

• 1⁄4 cup granulated sugar
• 2 teaspoons ground cinnamon

Mix the sugar and cinnamon in a small bowl. You’ll roll the cookie dough balls in this mixture before baking. It creates that classic crackly, cinnamon-spiced exterior that snickerdoodles are known for.

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Mix 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl for rolling. Set aside.

Scoop dough into balls, about 2 tablespoons each. Roll in the cinnamon-sugar mixture.

Place dough balls on prepared baking sheets, spacing them 2 inches apart.

Bake for 10-12 minutes, until edges are lightly golden. The centers may look slightly underbaked.

Let cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Enjoy your brown butter snickerdoodles! The brown butter gives them a rich, nutty flavor you’ll love.

Store in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months.

Possible Substitutes List & Recipe Variations

You can swap out some ingredients in this brown butter snickerdoodle recipe. Try these easy changes:

• Use regular melted butter instead of brown butter for a simpler flavor
• Replace dark brown sugar with light brown sugar
• Swap greek yogurt for sour cream

Want to mix things up? Here are fun variations to try:

• Add 1/2 cup chopped nuts like pecans or walnuts to the dough
• Mix in 1/2 cup white chocolate chips
• Roll cookies in pumpkin pie spice instead of cinnamon sugar

Make jumbo cookies by using 1/4 cup of dough per cookie. Just add a few extra minutes to the bake time.

For gluten-free snickerdoodles, use a 1-to-1 gluten-free flour blend in place of all-purpose flour.

You can freeze the dough balls for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the time.

Tips, Tricks & Storing

Let the butter cool completely before mixing it with other ingredients. This prevents the dough from becoming too warm and greasy.

Chill the dough for at least 2 hours before baking. This helps the flavors meld and creates a chewier texture.

Use a cookie scoop for uniform sizes. This ensures even baking and a pretty presentation.

Don’t overbake! The cookies should look slightly underdone when you take them out. They’ll continue cooking on the hot baking sheet.

Store your snickerdoodles in an airtight container at room temperature. They’ll stay fresh for up to 5 days.

To freeze, place cooled cookies in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature when ready to eat.

For that fresh-baked smell without the work, pop a few frozen cookies in the oven for 2-3 minutes before your house showing.

Experiment with different sugars in the rolling mixture. Try coconut sugar or turbinado for a twist on the classic.

Add a pinch of nutmeg to the dough for extra warmth and complexity.