recipes small batch sweets

My Best Browned Butter Soft and Chewy Cinnamon Sugar Snickerdoodles

The ultimate snickerdoodle? We say yes!
Posted August 19, 2019 by Stephanie

Sometimes the most classic things are the hardest to make. Things like cookies. I mean, basically anyone can make passable cookies. But the real genius in making cookies is are they not just good, but are they great? Are the epitome of cookieness? Do they hold up the next day? Do they appeal to even the most discerning cookie palate? Chocolate chip cookies, I’ve got down. I mean, I’ve been pretty much searching for a great chocolate chip cookie recipe my whole life.

Snickerdoodles on the other hand, now that’s a tough cookie to crumble. If you’re a snickerdoodle lover like me, you’ve probably searched google for “The Best Snickerdoodle Recipe.” For a while, the top hit was Ms. Sigg’s Snickerdoodles. On the front page of google there are a bunch of other recipes claiming they’re the best too. I’ve made them all. And even though there are four snickerdoodle variations on this blog, there isn’t a classic straight up regular snickerdoodle. The reason why is that I’ve never felt like I’ve nailed them. But now, after much trial and error, I’ve come up with my ultimate snickerdoodle.

My best soft and chewy cinnamon sugar snickerdoodles: browned butter adds a hint of toffee nuttiness and rippled crisp edges give way to a thick soft center. These cookies are all dressed up in their cinnamon-sugar best. No mixer needed – try them today! #cookies #cookierecipes #cookierecipe #brownbutter #brownedbutter #snickerdoodles #cinnamon #cinammonsugar

My ultimate snickerdoodle has ripple-y rings of different textures: crispy golden edges and a thick, soft and chewy middle. There’s a hint of toffee from the nuttiness of the brown butter and there’s plenty of cinnamon in the cinnamon sugar coating (but none in the dough). There’s a combination of brown sugar and white sugar so the cookies are both tall and moist (thanks to the brown) and crispy on the edges (thanks to the white). The cream of tartar adds just a bit of tang in the background and there should be just enough salt to accentuate the sweet.

Of course, that’s just what I like in a snickerdoodle. Like all classic things, snickerdoodles can be a nostalgic thing for people. Some people like them soft and thin, some people like them crispy. For me, thin snickerdoodles are a travesty but I definitely despise puffy snickerdoodles too. There’s a fine line and snickerdoodles, unlike the chocolate in chocolate chip cookies have nothing to hide behind. They’ve got to be just right.

My best soft and chewy cinnamon sugar snickerdoodles: browned butter adds a hint of toffee nuttiness and rippled crisp edges give way to a thick soft center. These cookies are all dressed up in their cinnamon-sugar best. No mixer needed – try them today! #cookies #cookierecipes #cookierecipe #brownbutter #brownedbutter #snickerdoodles #cinnamon #cinammonsugar

For years I’ve been making Ms. Sigg’s snickerdoodles. It’s the cookie that Mike and I love making both for each other and for ourselves. But then, in an effort to make an even better cookie (I was inspired after my chocolate chip cookie success), I decided to do some experimentation. And here we are. Mike said that these browned butter snickerdoodles were AMAZING and I’m dubbing it my best brown butter soft and chewy cinnamon sugar snickerdoodle. It’s everything you want in a snickerdoodle.

I went with an adaptation from the snickerdoodles on Chelsea’s Messy Apron. It has 41 five-star ratings so I figured it was a good place to start. I liked how there was both white and brown sugar in the dough – so many snickerdoodle recipes just have white sugar, which I find leads to a flatter, crispier cookie. To make sure I had a thicker cookie, I also upped the flour by 2 tablespoons, mimicking the butter to flour ratio I have in my best salted brown butter chocolate chip cookie recipe. I also changed the ratio of the cinnamon sugar just a touch and made much larger cookies

My best soft and chewy cinnamon sugar snickerdoodles: browned butter adds a hint of toffee nuttiness and rippled crisp edges give way to a thick soft center. These cookies are all dressed up in their cinnamon-sugar best. No mixer needed – try them today! #cookies #cookierecipes #cookierecipe #brownbutter #brownedbutter #snickerdoodles #cinnamon #cinammonsugar

But the biggest difference was browning the butter. Browned butter is my jam. Ever since my first browned butter baked good (these brown butter brownies which remain one my favorite brownie recipes ever) I’ve been hooked.

  1. You don’t need to wait for your butter to come to room temp.
  2. The toasty nuttiness of the browned butter is deeper, richer, and more intense.
  3. Brown butter tastes so good.

I hope you give these snickerdoodles a try. I know I’ll be making them over and over again!

My best soft and chewy cinnamon sugar snickerdoodles: browned butter adds a hint of toffee nuttiness and rippled crisp edges give way to a thick soft center. These cookies are all dressed up in their cinnamon-sugar best. No mixer needed – try them today! #cookies #cookierecipes #cookierecipe #brownbutter #brownedbutter #snickerdoodles #cinnamon #cinammonsugar

My Best Browned Butter Soft and Chewy Cinnamon Sugar Snickerdoodles

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients

  • 1.5 cups all purpose flour 200 grams
  • 3/4 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup butter plus 1-2 tablespoons
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp sugar
  • 1 tsp cinnamon

Instructions

  • Whisk together the flour, salt, cream of tartar, and baking soda in a bowl and set aside.
    My best soft and chewy cinnamon sugar snickerdoodles: browned butter adds a hint of toffee nuttiness and rippled crisp edges give way to a thick soft center. These cookies are all dressed up in their cinnamon-sugar best. No mixer needed – try them today! #cookies #cookierecipes #cookierecipe #brownbutter #brownedbutter #snickerdoodles #cinnamon #cinammonsugar
  • Brown 1/2 cup butter in a saucepan, swirling, until butter foams and starts to turn brown and smells nutty. Immediately transfer butter to a liquid measuring cup and see how much water content you lost. You want to have 1/2 cup of butter, so stir in the remaining 1-2 tablespoons of butter if you need it – the butter should just melt, not foam.
    My best soft and chewy cinnamon sugar snickerdoodles: browned butter adds a hint of toffee nuttiness and rippled crisp edges give way to a thick soft center. These cookies are all dressed up in their cinnamon-sugar best. No mixer needed – try them today! #cookies #cookierecipes #cookierecipe #brownbutter #brownedbutter #snickerdoodles #cinnamon #cinammonsugar
  • When the butter is mostly cool, whisk in both 1/3 cup of brown and white sugar until incorporated with no lumps. Whisk in the egg until smooth and glossy. Stir in the vanilla and use a rubber spatula to fold in the dry ingredients until just combined and no dry spots remain. Do not over mix.
    My best soft and chewy cinnamon sugar snickerdoodles: browned butter adds a hint of toffee nuttiness and rippled crisp edges give way to a thick soft center. These cookies are all dressed up in their cinnamon-sugar best. No mixer needed – try them today! #cookies #cookierecipes #cookierecipe #brownbutter #brownedbutter #snickerdoodles #cinnamon #cinammonsugar
  • Mix the cinnamon and sugar in a small bowl. Use a 1.5 tablespoon cookie scoop and scoop out two balls of dough, so that each cookie is 3 tablespoons large. Smoosh the two balls on top of each other – they should kind of look like a 2 ball snowman (see photo) and you should get about 8-10 cookies. Roll the logs/tots generously in the cinnamon sugar, being sure to coat evenly. Place the cookies on a parchment paper lined cookie sheet, cover with plastic wrap and let chill in the fridge for 15-30 minutes
    My best soft and chewy cinnamon sugar snickerdoodles: browned butter adds a hint of toffee nuttiness and rippled crisp edges give way to a thick soft center. These cookies are all dressed up in their cinnamon-sugar best. No mixer needed – try them today! #cookies #cookierecipes #cookierecipe #brownbutter #brownedbutter #snickerdoodles #cinnamon #cinammonsugar
  • Heat the oven to 325°F and bake on a parchment paper lined baking sheet for 12-15 minutes or until the edges are just set, rotating and moving trays halfway if browning unevenly. Remove from the oven and bang the pan down against the counter top (this helps create a couple of ripples like you see on Instagram) Let cool on the baking sheets for 5 minutes, the move to a rack to cool completely. Enjoy!

Notes

adapted from chelseamessyapron.com

7 Comments

  1. Ana says:

    Made these – absolute perfection. My snickerdoodles dream come true:-)

  2. Mckenzie says:

    Where is the cream of tartar used?

    1. Stephanie says:

      whoops, it goes in with the dry ingredients. i’ve updated :)

  3. maya says:

    light or dark brown sugar? salted or unsalted butter?

    1. Stephanie says:

      hi maya,
      i used dark brown sugar and unsalted butter :)

  4. Rebecca says:

    I’m a bit confused — bake them stacked in two?
    Enjoying your blog!

    1. Stephanie says:

      hi rebecca,
      the cookie balls are stacked two balls to one stack. if you look at the photo in step 4, it shows the cookie balls on top of each other. bake them just like that :) hope that clears it up a bit!

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