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? ›

It provides flavor, affects texture, and sometimes even aids in leavening. I could sing the praises of butter all day long—and browned butter, well, that's a whole other level. And thanks to its deepened, nutty flavor, it can take your baking to another level too.

How long does it usually take to brown butter? ›

Begin stirring to move the butter around as it melts. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring. In about 5–8 minutes from when you started (depending on the amount of butter you used), the butter will turn golden brown.

Why are my brown butter cookies greasy? ›

Let the brown butter cool sufficiently.

Using hot, melted butter will yield greasy dough and cause the cookies to spread too much when baked. By allowing the butter to solidify before adding it to the dough, you're able to bake the cookies immediately—no chill time required.

What pan is best for browning butter? ›

It's important to note that a light colored pan works best for browning butter. As the butter cooks it turns a golden amber color and a dark pan will disguise the color which could result in burnt butter.

What happens when you brown butter on cookies? ›

Most importantly, browned butter adds rich nutty flavour to cookies. It also reduces the free moisture in the cookie recipe to make them extra dense and chewy. It's important to have a balance though, because if there isn't enough moisture, then cookies can be dry.

Does browning the butter make cookies hard? ›

With less water, you also end up with less gluten development, thus a cookie made with browned butter is softer and more tender than one made with creamed or plain melted butter.

What is the trick to brown butter? ›

How to Brown Butter, Step-By-Step Guide
  1. Step 1: Cut the Butter Into Equal Pieces. Start by cutting unsalted butter into equal-sized pieces, which melt more evenly.
  2. Step 2: Cook the Butter Over Medium Heat. ...
  3. Step 3: Let the Butter Bubble. ...
  4. Step 4: Stop Cooking the Butter as Soon as It Smells Toasted.
May 16, 2023

How do you know when butter is browned enough? ›

Your butter will smell and taste burnt. When your butter is perfectly browned it will smell slightly nutty, warm and a bit caramelized. It shouldn't look black.

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

Under-browned butter won't carry as much flavor, and won't bring that lovely nuttiness to your bake. It will look lighter as you'll see in the photo below. Over-browned butter will taste bitter or even burnt, and be darker brown in color, as you can see in the photo below.

What makes cookies fluffy and not flat? ›

Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.

Why do my cookies go flat when I take them out of the oven? ›

OVEN IS TOO HOT

Oven temperatures are a crucial factor in baking. If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

How do you keep brown butter cookies from spreading? ›

Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.

Does brown butter need to cool before baking? ›

Immediately transfer the butter to a medium bowl to prevent burning (you do not want to burn your butter!), making sure you scrape all the butter from the pan. Set the butter aside to cool for 10 minutes or until cool enough to touch before adding it to a recipe.

What is brown butter called in French? ›

Beurre noisette (French pronunciation: [bœʁ nwazɛt], literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used in French cuisine.

Does browning butter change the flavor? ›

Browned butter adds a rich, complex flavor to any dish and, although it may sound intimidating, it's actually a very simple process. With a few quick tips, you'll soon be on your way to adding this nutty flavor and aroma to a variety of baked goods and meals in your very own kitchen.

Does browning butter reduce the amount of butter? ›

During the process of browning, much of the water evaporates from the butter. So if you start out with 1 cup of butter, you'll be left with just a hair over 3/4 cup of butter. You'll lose a couple tablespoons in the process. This is the evaporating effect.

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.

Why is brown butter better than regular butter? ›

As the butter continues to heat up, the magic begins: The butter's amino acids (the building blocks of proteins) react with its sugars to create totally new compounds, some of which are brown and many of which have new toasty flavors. This is known as the Maillard reaction or the browning reaction.

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