With nutty brown butter and a sprinkle of sea salt, these Brown Butter Salted Snickerdoodle Cookies are beyond delicious!
Answer that Cookie Craving!
Cookie lovers, this one’s for you! If you love snickerdoodles, these Brown Butter Salted Snickerdoodle Cookies are going to blow your mind! Browned butter adds a complex nutty flavor and a sprinkle of sea salt add that perfect final touch.
The texture of this cookie is unbeatable, too! Soft and chewy with an almost doughy (but not too doughy!) center. And once you get that first bite of cinnamon sugar sweetness and that flaky sea salt, you’ll be hooked.
A Salty Sweet Twist on Classic Snickerdoodles
I’ve always been a big fan of classic snickerdoodle cookies. But as you know, I’m also a fan of shaking things up!
My Cinnamon Chip Snickerdoodles are one of my favorite snickerdoodle cookie recipes. They’re simply HUGE on cinnamon flavor! And for fall baking, these Chewy Gingerdoodle Cookies are a scrumptious variation with just the right amount of spice.
But why did I wait so long to add sea salt to my snickerdoodles? It is the perfect finish to these brown butter snickerdoodles. I am in love!
Where’s the Cream of Tartar?
Why don’t my snickerdoodle recipes have cream of tartar? Honestly, in my experience, I don’t think it makes a huge difference. I’m also not looking for extra tang in my snickerdoodles. I really want the cinnamon to be strong. If I wanted tang, I’d bake a lemon cookie or a sugar cookie.
I also like to create recipes with ingredients I hope you already have on hand. And cream of tartar is usually not in everyone’s pantry.
How to Brown Butter
Brown butter has a caramel-like aroma and a nutty, savory flavor. And it adds an extra layer of deliciousness to your favorite baking and cooking recipes. Learn simple techniques that take the mystery out of getting golden, frothy flavorful butter.
More of My Favorite Cookie Recipes
I am crazy about cookies! So I could not be more excited to share My Favorite Cookie Recipes. Crafted by a true cookie-lover, these treats are absolute cookie perfection.
- Loaded M&M Cookies: A mouthful of mini chocolate candies in every bite! These Loaded M&M Cookies are chewy, chocolatey and totally delicious!
- My Perfect Chocolate Chip Cookies: Crispy, chewy, sweet, salty, nutty and oh-so chocolatey! My Perfect Chocolate Chip Cookies are cookie perfection!
- Classic Peanut Butter Cookies: With their famous criss-cross pattern and soft, chewy bite, these Classic Peanut Butter cookies are everything a perfect cookie should be. You’ll be hooked at first bite!
- Carrot Cake Cookies: Topped with a white chocolate drizzle, these Carrot Cake Cookies are so delicious and perfect for anytime baking!
- And more!
What Do I Need to Make Brown Butter Salted Snickerdoodle Cookies?
- Unsalted butter
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Kosher salt
- Egg
- Vanilla extract
- Granulated sugar
- Flaky sea salt, for garnishing
- Baking sheet
- Cooling rack
How to Make Brown Butter Salted Snickerdoodle Cookies
- To brown the butter, place 1 cup butter in a light-colored pan over medium heat. Whisk constantly as it melts. The butter will start to bubble and foam and then subside as the water evaporates and the milk solids start to turn a light brown color.
- Just as it starts to turn light brown and you smell that nutty aroma, remove it from the heat. Let cool for about 15 minutes.
IMPORTANT: Once the butter starts to brown, it will race into burnt, so watch it carefully and remove from the heat as soon as it starts to brown.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk together the egg and vanilla until well combined.
- Add the sugar and browned butter and whisk until well combined.
- Switch the whisk attachment to the beater attachment. Add the dry ingredients and beat on low speed until well incorporated.
- Refrigerate the dough for 30 minutes.
- Preheat the oven to 350°F. Line baking sheets with parchment paper or spray with non-stick cooking spray.
- In a small bowl, whisk together 3 tablespoons sugar and 2 teaspoons cinnamon.
- Roll the chilled dough into 1.5-tablespoon sized balls and then roll in the cinnamon sugar mixture until generously coated.
- Place cookie dough balls a few inches apart on the prepared baking sheets. Press down on the top of each dough ball using the bottom of a measuring cup or the palm of your hand.
- Bake for 10 minutes or until golden brown and slightly cracked on top.
- Remove from the oven and immediately sprinkle each cookie with a pinch of flaky sea salt, if desired.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
How to Store Snickerdoodle Cookies
Store cookies in an airtight container at room temperature for up to one week.
To freeze baked cookies, cool completely. Place in a freezer-safe container or baggie with parchment paper between each cookie. Freeze for up to 2 months.
Cookies can also be wrapped individually in plastic wrap and then placed in a freezer-safe container or baggie.
When ready to enjoy, unwrap or remove from container. Then place in a single layer on a platter. Cover loosely with plastic wrap and defrost at room temperature.
Freezing Snickerdoodle Dough
Roll into balls, coat in cinnamon sugar mixture and freeze cookie dough balls in a single layer for about 1 hour and then transfer to a freezer-safe container or baggie for up to 3 months.
Don’t have room to freeze a cookie sheet? Cookie dough can also be frozen just after mixing the dough (not forming into balls).
Just transfer the dough to a freezer-safe container to store in the freezer for up to 3 months. Defrost in the refrigerator overnight and then proceed with the recipe as directed.
If you make these Brown Butter Salted Snickerdoodle Cookies, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Brown Butter Salted Snickerdoodle Cookies
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 24 cookies
Description
With nutty brown butter and a sprinkle of sea salt, these Brown Butter Salted Snickerdoodle Cookies are beyond delicious!
Ingredients
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 and 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon kosher salt
- 1 large egg
- 1 teaspoon vanilla
- 1 cup granulated sugar
- Flaky sea salt, for garnishing
Cinnamon Sugar Coating:
- 3 tablespoons granulated sugar
- 2 teaspoons cinnamon
Instructions
- To brown the butter, place 1 cup butter in a light-colored pan over medium heat and whisk constantly as it melts. The butter will start to bubble and foam and then subside as the water evaporates and the milk solids start to turn a light brown color. Just as it starts to turn light brown and you smell that nutty aroma, remove it from the heat to let cool for about 15 minutes. (Once the butter starts to brown, it will race into burnt, so watch it carefully and remove from the heat as soon as it starts to brown.)
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk together the egg and vanilla until well combined. Add the sugar and browned butter and whisk until well combined.
- Switch the whisk attachment to the beater attachment. Add the flour mixture and beat on low speed until well incorporated.
- Refrigerate the dough for 30 minutes.
- Preheat the oven to 350°F. Line baking sheets with parchment paper or spray with non-stick cooking spray.
- In a small bowl, whisk together 3 tablespoons sugar and 2 teaspoons cinnamon.
- Roll the chilled dough into 1.5-tablespoon sized balls and then roll each ball of dough generously in the cinnamon-sugar mixture and place a few inches apart on the prepared baking sheets. Press down on the top of each ball of dough with the bottom of a measuring cup or the palm of your hand.
- Bake for 10 minutes or until golden brown and slightly cracked on top.
- Remove from the oven and immediately sprinkle each cookie with a pinch of flaky sea salt, if desired.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Such a simple & utterly delicious cookie. 2 dozen cookies nearly gone within minutes of coming out of the oven!!! 😱Thank you for sharing your love of baking with all of us!💗👩🏽🍳
Hi, M! Oh yay! I’m so glad to hear y’all love them that much! That makes me so happy.