Day One of the 12 Days of Global Cookies –
The BEST Snickerdoodle Recipe
It’s cookie season and we are starting off the 12 Days of Cookies with the BEST Snickerdoodle Recipe – Brown Butter Snickerdoodles! Snickerdoodles are an American classic that make their way onto every cookie tray for the holidays, as well as filling cookie jars all year long.
But this Snickerdoodle recipe has a twist that seriously increases the yum factor! The twist is BROWN BUTTER!
Watch the full video on how to make the BEST snickerdoodles with brown butter!
I always thought that I had the best snickerdoodle recipe. I have one kid who loves all things cinnamon so I made them often.
They had graced the dessert tables at multiple weddings and parties and the recipe is always requested when I serve them.
Brown butter is something that I have in my refrigerator often because it amps up the flavor of any dish that I add it to. Sweet or savory, it is my favorite way to dress up a plan old dish.
Brown butter is a must in my Chocolate Chip cookies. So while I was making a few batches of them, I decided to make some Snickerdoodles as well.
Advance prep is key for the Holidays!
This snickerdoodle dough freezes well so I love to make a few batches and keep frozen dough balls in the freezer, ready to be baked at a moment’s notice.
To freeze snickerdoodle cookies, just prepare according to the recipe below and then, after rolling the dough balls in the cinnamon/sugar mixture, place them on a baking tray and freeze them.
Once they are frozen, place in a labeled freezer bag and store in the freezer for up to 3 months.
I label the bag with the date and the baking temperature and time so that my son can bake them off whenever he wants a couple of fresh, hot cookies!
Making and freezing these cookies in advance also makes holiday baking faster and much more manageable.
Most drop cookies freeze well so I make all of the dough over a week or two and freeze it in November.
I can then bake some for Thanksgiving dinner and gatherings and also have them ready to bake for Christmas cookie trays and gifts!
Browning the butter in advance for the best Snickerdoodle recipe
Browning butter is a simple process that can also be done in advance to make your cookie (or other recipe prep) easier.
I brown a pound or two and keep in sealed containers in my refrigerator until needed.
Watch my video on to brown butter to perfection!
Looking for more Cookie Recipes? Try these!
Peanut Butter Chip Peanut Butter Cookies
Ultimate Chocolate Chip Cookies
Or check the Recipe Index!
12 Days of Cookies, Global Edition!
Check out the other cookie recipes that will be on my cookie tray this year:
Day One – Brown Butter Snickerdoodles
Day Two – Mint Brigadeiro
Day Three – Spumoni Cookies
Day Four – Classic Linzer Cookies
Day Five – Gingerbread Cookies
Day Six – Chinese Almond Cookies
Day Seven – Orange Cardamom Shortbread Cookies
Day Eight – Russian Pryaniki, still perfecting this recipe!
Day Nine – Ginger Cookies
Day Ten – Japanese Pocky modified for The NYT Cooking Recipe
Day Eleven – Plum Ginger Rugelach
Day Twelve – Alfajores
Extra! – Buckeyes aka Peanut Butter Balls
I would also love to share these Gnome Gift Tags with you that I made for tying to gift bags full of cookies! These Gnome tags are so cute and completely free. Please download them and use them for personal use only!
Brown Butter Snickerdoodles
Cuisine: American45
servings15
minutes12
minutesSnickerdoodles are an American classic that make their way on to every cookie tray, as well as filling cookie jars all year long. This Browned Butter version is sure to please!
Ingredients
226 grams (1 cup) unsalted browned butter (instructions above)
150 grams (3/4 cup) granulated sugar
100 grams (1/2 cup) light brown sugar
1 large egg plus 1 large egg yolk
2 teaspoons vanilla extract
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
375 grams (3 cups) all-purpose flour
- For the coating
50 grams (1/4 cup) granulated sugar
1 Tablespoon ground cinnamon
Directions
- In a large bowl, add the flour, cream of tartar, baking soda, cinnamon, and salt. Whisk together until well combined.
- In the bowl of a stand mixer, cream together the butter and both of the sugars for about 2 minutes, until light and fluffy.
- Add the egg, the yolk, and the vanilla and beat until smooth, scraping the sides of the bowl at least once.
- Turn the mixer down to low and mix in the flour mixture just until the dough comes together.
- Preheat oven to 375°. Line a baking sheet with a silpat or parchment paper.
- Mix the coating ingredients together in a small bowl and set aside.
- Using a cookie scoop (about 2 Tablespoons) scoop the dough and then roll into balls. Roll the balls in the sugar-cinnamon mixture. Coat completely.
- Bake for about 11 minutes, until cookies are lightly browned on the bottom. All ovens are different so they may take between 9 and 14 minutes. Remove from the oven and transfer to a cooling rack.
Recipe Video
Thank you for the note that the dough freezes well! I’m making up lots of cookie dough for the freezer this week so I don’t have to spend so much time baking (and dishes!) when the family is home for the holidays so this is now added to the list. Snickerdoodles are some of my favs! My daughter makes cheesecake snickerdoodles (cheesecake in center) that are to die for!
Oh, the cheesecake snickerdoodles sound amazing! I’ll have to try that!
Making your dough early is so smart! It will save you time and headache later! I love to make these for my son who lives about 5 hours away. He can just grab a few from the freezer and bake them anytime that he wants some fresh baked cookies!