Snickerdoodles are an American classic cookie recipe, but they’re new to me! Imagine a crunchy exterior with a soft chewy middle and you have these delicious snickerdoodles. These brown butter snickerdoodles cookies are filled with chocolate chunks and cinnamon and apart from the chill time, they’re really quick and easy to make.
This is a timeless classic Snickerdoodle cookie recipe with a delightful twist! These cookies take the familiar warmth of traditional snickerdoodles and elevate them to a whole new level with the nutty, caramelized flavour of brown butter. In this blog post, we’ll explore what makes these cookies so special and provide you with a delicious recipe to try at home.
What is Brown Butter?
Before diving into the recipe, let’s take a moment to appreciate the magic of brown butter! Also known as beurre noisette, brown butter is a culinary treasure that results from cooking regular butter until the milk solids turn golden brown. This process intensifies the butter’s flavour, lending it a nutty, toasty aroma with hints of caramel. Brown butter adds a depth of flavour that is unmatched, making it a perfect ingredient for elevating everyday recipes.
Are Snickerdoodles The Best Cookies?
Snickerdoodles cookies are soft, chewy, and coated in a cinnamon-sugar mixture that provides a delightful crunch and a burst of warm spice in every bite. When you introduce brown butter to this already marvellous recipe, the result is nothing short of delicious!
What Flavour is Snickerdoodle?
A classic Snickerdoodle tastes like a sugar cookie flavoured with cinnamon. These brown butter Snickerdoodles have an extra nutty, caramel-like taste which makes them perfect for a cosy Autumn bake.
What Do You Need to Make Brown Butter Snickerdoodles?
This recipe calls for plain flour, unsalted butter, caster sugar, eggs, cinnamon, chocolate chunks (or chocolate chips) and baking powder.
Brown Butter Snickerdoodles
- Baking Sheet
- Small saucepan
- Greaseproof Paper
- Small Bowl
To Make the Cookies
- 225 grams unsalted butter
- 300 grams caster sugar
- 2 medium eggs
- 345 grams plain flour
- 1 teaspoon baking powder
- 200 grams chocolate chips
For the Sugar Dusting
- 2 teaspoons ground cinnamon
- 100 grams caster sugar
- First of all, you'll need to make some browned butter. This is really easy. Simply add your butter to a small pan and melt over a gentle heat. When the butter has all melted, turn the heat up to a medium and, stirring regularly with a silicon spatula, wait for the butter to turn from a pale yellow to a clear, bronze colour. You should see brown specks on the base of the pan. Allow the browned butter to cool to room temperature before you use it, around 15 minutes.
- In a stand mixer or large bowl, mix together your butter, caster sugar and egg and mix until smooth
- Add the flour and baking powder and mix until combined.
- Add in the chocolate chunks.
- Cover and chill for a minimum of 2 hours. After around 1 hour 45 minutes, preheat your oven to 170ºC.
- Place the extra sugar and cinnamon in a bowl and mix together.
- Line your baking sheet(s) with greaseproof paper.
- Take the dough out of the fridge and roll into walnut sized balls. They don't have to be exact but obviously if you roll larger balls, you'll get fewer cookies.
- Roll each ball in the sugar and cinnamon mix and then place on a cookie sheet. I put 6 balls per sheet as they spread when baking.
- Bake for 8 to 10 minutes. Each oven will vary so check on them after 8 minutes. They're baked when they're golden brown.
- Allow to cool on the cookie sheet before moving.
Why Do I Have to Chill the Cookie Dough?
It’s best to chill the cookies before you bake them so they don’t spread too much in the oven and hold their shape better. Because you’re using browned butter at room temperature, chilling the dough allows the butter in the dough time to firm back up, and stops the cookies turning into a smushy mess on your baking sheet.
I’d love to see if you make these! Find me on Instagram @adozensundays 🙂