Brown Butter Snickerdoodles Recipe (2024)

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Brown Butter Salted Caramel Snickerdoodles are made with brown butter and have a caramel surprise in the center. If you like classic snickerdoodle cookies, you will LOVE this snickerdoodle recipe. They are amazing!

Brown Butter Snickerdoodles Recipe (1)

Favorite Snickerdoodle Cookies

I LOVE snickerdoodle cookies, they are one of my all-time favorite cookies. I have always loved them, especially during the holiday season. I love the classic snickerdoodles but you need to meet my ALL-TIME favorite snickerdoodle cookie. These Brown Butter Salted Caramel Snickerdoodles are the most amazing snickerdoodles EVER! Everyone that tries them falls in love after one bite. They are in my top 10 favorite cookies and that is saying a lot because I have made and ate a lot of cookies in my lifetime. These are FOR SURE a favorite!

Brown Butter Snickerdoodles Recipe (2)
Brown Butter Snickerdoodles Recipe (3)

Brown Butter Snickerdoodles

The brown butter takes a good snickerdoodle cookie to a GREAT snickerdoodle cookie, especially when you add caramel and sea salt to the mix. These cookies are life changing!The classic snickerdoodle gets transformed into a cookie that is off the charts in deliciousness. Brown Butter Salted Caramel Snickerdoodles are irresistible.

And don’t be afraid of browning butter, it is super simple!To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook until the butter is melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.

That is it! And that simple step will change your life for the better. I promise, browned butter is the BEST and makes the most amazing snickerdoodles!

Brown Butter Snickerdoodles Recipe (4)

Caramel Surprise

The brown butter snickerdoodle cookies are soft with a nutty brown butter flavor. When you bite into a cookie you will be pleasantly surprised by the sweet gooey caramel.I love salted caramel so I increased the salt in the recipe and added a sprinkle of sea salt to the tops of every cookie. Salted caramel, meet brown butter snickerdoodle, definitely love at first sight!

To stuff the snickerdoodles with caramel, cut the caramel candies in half and wrap the cookie dough around the caramel so it is completely covered. Make sure no caramel is peeking out. You don’t want it melting out of the cookie or you will have a sticky mess.

You can use regular Kraft caramels or Trader Joe’s fleur de sel caramels. They are my personal favorite, but I have made them with both caramels and both work well.

Roll the cookies in cinnamon and sugar and bake for 8 to 10 minutes. The caramel will melt and soften inside the cookie. DO NOT OVER BAKE these cookies. You want them to be slightly set around the edges and still soft in the center when you take them out of the oven. They will finish baking on the baking sheet as they cool.

Perfect Christmas Cookie

I make these snickerdoodles every Christmas time for parties, cookie exchanges, and gifts and they are always the favorite cookie! My friends and family beg for these cookies every single year! You should make a batch for your friends and family…or several batches because they never last long. They are TOO good:)

I am seriously craving a Brown Butter Salted Caramel Snickerdoodle right now. I better get baking!

If you like this snickerdoodle cookie recipe, check out:

  • Chocolate Snickerdoodles
  • Peanut Butter Blossoms
  • Chocolate Chip Cookies
  • Mexican Wedding Cookies
  • Chocolate Kiss Cookies
Brown Butter Snickerdoodles Recipe (5)

Brown Butter Snickerdoodles Recipe (6)

Cookies

Brown Butter Salted Caramel Cookies

Brown butter snickerdoodles with a caramel surprise inside!

4.71 from 186 votes

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Review

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Cuisine American

Servings 36 cookies

Ingredients

For the Cookies:

For the Cinnamon Sugar:

Instructions

  • In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.

  • To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.

  • In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended. Beat in the egg, egg yolk, vanilla extract, and Greek yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.

  • Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight or for up to 2 days.

  • When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball slightly with the palm of your hand and place a caramel piece in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.

  • In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt.

  • Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Don’t over bake. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.

Nutrition

Serving: 36g, Calories: 129kcal, Carbohydrates: 19g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 23mg, Sodium: 69mg, Potassium: 52mg, Sugar: 11g, Vitamin A: 170IU, Calcium: 15mg, Iron: 0.5mg

Keywords cookies, snickerdoodle

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Brown Butter Snickerdoodles Recipe (2024)

FAQs

Does browning butter make a difference in cookies? ›

In his recipe, he made the ingenious discovery that browning the butter before adding it to the mixture would give the cookies a much more pronounced nuttiness.

Why is my brown butter not turning brown? ›

Nonstick prevents the butter from browning completely and prevents you from being able to visually see how browned it's getting. Same as the dark color of cast iron. Something with a wider surface area, like a sauté pan instead of a saucepan, encourages browning more quickly.

How long does it take to brown 2 cups of butter? ›

I recommend browning no more than 230g / 1 cup/2 sticks at a time. Any more and the butter won't heat evenly. It usually takes between 8-15 minutes. Don't be tempted to turn up the heat thinking it will make the process go quicker.

Why are my brown butter cookies flat? ›

If you use too much butter, the cookies will end up flat and greasy. And if you use too little flour, the amount of butter and sugar will be proportionally too high, meaning the cookies will spread for the aforementioned reasons.

How do you know when butter is browned enough? ›

Watch butter closely. The color will progress from a bright yellow to a golden tan, then quickly to a deep golden brown. When you smell a nutty aroma, butter is deep golden brown and browned milk solids appear in bottom of pan, take pan off the heat. Immediately transfer browned butter to heat-proof bowl.

What happens if you don't brown butter enough? ›

Stay close to your pan because the trickiest part of browned butter is getting it just brown enough—not too dark or too light. Too light, and it won't have the characteristic nutty flavor and aroma. Too dark, and it may start to taste (and look) burnt.

What makes brown butter better? ›

Brown butter, also known as beurre noisette, is made by cooking unsalted butter long enough to turn the milk solids brown while cooking out any water present in the butter. Often described as tasting nutty or toasty, it has a deeper, richer, more intense flavor than melted or clarified butter.

Can I refrigerate brown butter? ›

You can (and should!) make brown butter in advance and store it until needed. Pour brown butter into a heat-safe bowl, then after it cools to room temperature, transfer it to an airtight container. Brown butter will keep in the refrigerator for up to two weeks or in the freezer for up to three months.

How much butter do you lose when making brown butter? ›

A stick of butter (US) weighs 113 g. Post browning it will weigh about 83 grams. 1 (one) tablespoon of butter weighs 14 grams so you're losing almost 2 tablespoons (28 g) of butter through the browning process. This happens because liquid in the butter evaporates.

What are the white chunks in brown butter? ›

The milk solids, those white foamy bits, will begin to brown as the butter continues to cook. They're the key to the delicious flavour, so you'll want to ensure an even browning by continually whisking the butter or swirling it in the pan. Avoid letting those milk solids burn at the bottom.

Why are my Snickerdoodles flat? ›

Why are my snickerdoodles flat? Snickerdoodles can come out flat if 1) the leaveners you used (for this recipe, it's both the baking soda and the cream of tartar) are on the old side and no longer work, and 2) if you baked them at a lower temperature. First, figure out if it's your leavener.

How can I make my cookies fluffier instead of flat? ›

Try using baking powder instead of baking soda. Baking soda encourages spreading while baking powder puffs the cookies up. If your recipe calls for 1 teaspoon of baking soda, you would use 3 to 4 teaspoons of baking powder. Caution: This could result in an unwanted flavor shift.

Why is my brown butter cookie dough crumbly? ›

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

What does browning butter do for baking? ›

Brown butter adds a rich, slightly nutty, caramel flavor to baked goods that makes everything extra delicious. If you haven't made brown butter before, don't you worry.

Does browning butter reduce the amount of butter? ›

Check for doneness: To check if the butter is browned to your liking, while the butter is in the saucepan, clear away some of the foam and spoon a little of the butter onto a white plate. Account for evaporation: Brown butter reduces in volume by 20-25% as water content cooks off.

Does it matter what butter you use for cookies? ›

Unsalted butter gives you complete control of the overall flavor of your recipe. This is especially important in certain baked goods where the pure, sweet cream flavor of butter is key (butter cookies or pound cakes). As it pertains to cooking, unsalted butter lets the real, natural flavor of your foods come through.

Does brown butter make everything better? ›

It's brown butter, and it takes mere minutes to make. Learn what brown butter is, how to make it, and get inspired to use it to heighten the taste of everything from meat, fish, vegetable, and pasta dishes to decadent desserts.

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