Thick and chewy browned butter snickerdoodles studded with cinnamon chips. These snickerdoodles have been taken to a new level!
We’re slowly easing back into our routine at home. Life with three little ones under 4 is no joke! There have been a lot of long days (and nights), but overall, it’s been really good. Our newest addition is such a calm, sweet little guy. We’ve definitely hit the “easy” jackpot when it comes to newborns. Before he arrived I worked on getting December’s posts tested/ready for the blog, most of which were cookies. December is the month of cookie swaps, neighbor gifts and holiday parties, which means bakers like you are on the hunt for new and unique dessert ideas. While snickerdoodles aren’t anything new or unique, adding browned butter and cinnamon chips to them is a tasty twist that everyone will love!
If you’re new to browning butter, don’t be intimidated. It’s really quite simple. Once you do it, you’ll know what to look for and the process will become second nature. Here’s what you’ll need to brown butter:
- A heavy bottom saucepan
- A whisk
Just keep an eye on the butter as it goes through the stages of browning. Be patient and make sure to remove the pan from the heat as soon as you start to see those flecks form at the bottom of the pan. We want browned butter, not burned butter. ?
For thick, chewy cookies, chilling the dough is absolutely necessary. Baking the dough right away with HOT butter is a bad idea. Warm dough = flat cookies. Allowing the dough to chill will help create perfectly shaped cookies and will help improve the overall taste and texture of them. If you don’t plan on baking off all of the dough, you can proceed through step 4 and then place the balls into a ziploc bag and freeze for up to 3 months. This is generally how I prep all of my cookie dough for Christmas. It makes it more fun and less work! And you know, if you happen to have a newborn at home, you can always sneak a few balls of dough from the freezer, pop them into the oven and enjoy a little midnight snack. ? Happy baking!
Browned Butter Snickerdoodles Recipe
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar - packed
- 2 tsp vanilla extract
- 2 eggs
- 3 cup all purpose flour
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp kosher sea salt
- 1 tsp ground cinnamon
- 1 cup cinnamon chips - optional
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- In a medium heavy bottomed saucepan set over medium-high heat, add 1 1/2 sticks or 3/4 cup of butter. Heat until melted, about 2-3 minutes, then whisk constantly until the butter begins to sizzle, then foam. The butter will become golden brown with a nutty aroma. DO NOT LET IT BURN. Remove the heat and add the remaining butter. Stir until the butter has completely melted.
- In the bowl of a stand mixer beat the butter, sugars, and and vanilla until combined, about 1 minute. With mixing speed on low, add the egg and mix until combined.
- In a medium size mixing bowl whisk together the flour, cream of tartar, baking soda, salt and cinnamon. With mixing speed on low, gradually add the dry ingredients, mixing just until combined. Fold in cinnamon chips, if desired. Cover and chill dough for at least 2 hours before baking.
- Using a standard size cookie scoop, form balls, smooth, and then roll into the cinnamon sugar mixture.
- Place on a lined baking sheet and bake cookies at 350 degrees for 8-10 minutes, they will look soft, but as long as they are set on the edges they will firm up as they cool. Remove from oven and allow to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.