Description
These Brown Butter Snickerdoodles bring a rich, nutty depth to a classic cinnamon-sugar cookie. The browned butter adds a deep caramelized flavor, enhanced by cream cheese for extra moisture and tenderness. Coated in cinnamon sugar and baked to a soft, slightly chewy perfection, they’re an irresistible twist on the beloved snickerdoodle.
Ingredients
Butter Mixture
- 1 cup (8 ounces or 225 grams) unsalted butter
- 3 tablespoons (45 grams) water
- 1/4 cup (2 ounces, 55 grams) cream cheese, in chunks
Dry Ingredients
- 3 cups (400 grams) all-purpose flour
- 1 1/4 cups (250 grams) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons kosher salt (use half if not Diamond brand)
Additional Ingredients
- 3 tablespoons (40 grams) granulated sugar (for rolling)
- 1 1/2 teaspoons vanilla extract or vanilla bean paste
- 1 large egg
- 1 1/2 tablespoons (10 grams) ground cinnamon
Instructions
- Brown the Butter: Melt the butter in a medium saucepan over medium-high heat. Watch it foam and then turn a clear golden color with toasted speckles. Remove from heat immediately to avoid burning; residual heat will complete browning. Pour butter and browned bits into a medium bowl.
- Add Water and Chill: Slowly stir in 3 tablespoons of water to the browned butter. Transfer the bowl to the freezer and freeze for 30 minutes. Stir thoroughly, scraping sides and mixing melted parts with solid chunks, then freeze again for another 15-30 minutes until completely firm.
- Prepare Dry Ingredients: In a food processor, pulse together the flour, 1 1/4 cups sugar, baking powder, baking soda, and salt until combined. (Alternatively, whisk these ingredients together in a bowl if using a mixer.)
- Make Dough (Food Processor Method): Add cold brown butter chunks and cream cheese to the dry mixture. Pulse until mixture resembles breadcrumbs and no visible pieces remain. Add egg and vanilla extract and blend until dough is thick and smooth, scraping down as needed.
- Make Dough (Mixer Method): Beat cream cheese, chilled brown butter, and sugar until fluffy. Add egg and vanilla, blend again. Gradually add dry ingredients and beat until just combined. If dough feels too soft, chill in fridge for 20 minutes before shaping.
- Preheat Oven: Set oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- Form Cookies: In a small bowl, mix remaining 3 tablespoons sugar with cinnamon. Scoop dough into 1.5-tablespoon-sized balls, smooth briefly, then roll in cinnamon sugar mixture. Place on baking sheets spaced 2 inches apart and flatten slightly to about one-third thickness.
- Bake: Bake cookies for 10-11 minutes. They will appear soft and slightly underbaked on top but will firm up as they cool.
- Cool: Let cookies rest on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Storage: Store in an airtight container at room temperature for up to one week.
Notes
- Use regular non-European style unsalted butter (the typical 1-pound box with 4 sticks found in most American stores).
- The added water replaces moisture lost during butter browning and ensures tender cookie texture.
- Chilling the browned butter in stages helps it firm evenly, making it easier to incorporate into dough.
- You can make the dough by food processor or mixer; chilling dough may be needed if too soft to handle.
- Cookies will seem soft when baked but set up after cooling, so avoid overbaking.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
