Today is so so so exciting!! Not only is it Friday {yaaay TGIF!}, not only are these cookies delicious {yaay! more on that in a second!}, but today you can go listen to me blather on and on about nonsense in the newest, coolest, greatest, most interesting podcast: THE ART OF ADVENTURE! It just so happens to be hosted by my cute cute husband, Derek. He's been working hard for months on putting this podcast together, and I am so proud of him! If you know Derek, you know that he is interested in pretty much anything/everything. He's constantly reading and learning about new things across all categories, and is particularly interested in art, business, and sports. So, his podcast is about just that! The Art of Adventure is an interview-based podcast focused on how people turn their passions {art, sports, etc.} into their living {business}. Seeing as the two of us have done just that in the last few years, this is a perfect topic for him to explore with other people!
You can find The Art of Adventure on iTunes, or Derek's blog, and my interview is #3! We talk about food blogging, photography, Pinterest for Food Bloggers, and the entire time I'm thinking about how I sound like a man and bumble over my words because I WAS NERVOUS! I'm not sure I have a future in radio. And I'm sure I actually don't want one. But this podcast was SO fun to be a part of — so go check it out! Make sure to subscribe and leave a 5-star review to get this podcast off the ground! Thank you all!
Onto these cookies: these might look familiar. That's because I've posted them before! If I had to play favorites, I think these would honestly be my favorite cookie recipe on The Kitchen Paper. Not surprisingly, the internet seems to agree! This recipe has been going crazy for months all over the internet, sending me traffic that I love to see but also cringe when I remember that I posted these LONG ago and the pictures were T.E.R.R.I.B.L.E. We're just being honest. There is a learning curve to food blogging, one which I am most definitely still on, but I think it's time for an updated post on these babies. They're just too good to let wallow in terrible photography! If you must see the old post, it's still up here.
If you're a regular TKP follower, you should be familiar with brown butter by now. It's fragrant, nutty, sweet, and downright addicting. If you've never browned butter before, just pay close attention as it pops and crackles, and use a whisk or spatula to keep things moving so they don't burn. Once the crackling stops, look for the browning! You want the solids to be a nice golden brown, but if they burn you'll have a gross charcoal cookie. Nobody wants a charcoal cookie. Maybe the grinch? Nah. Not even the grinch. Let's stick to brown butter!
The hardest part of this recipe is waiting for the butter to cool down enough to make the dough. Once the butter is browned, pour it into a new container so it doesn't keep cooking in the pan. Give it 5-10 minutes to cool down, because the next step is to mix it with the sugars, and then the eggs. You don't want scrambled egg cookies either! Let's stick to scrambled egg breakfast tacos, shall we? Add in vanilla, then the dry mixture, and you have a dough! No mixer required! Easy peasy. Now the other hard part: don't eat all the dough. BUT IT TASTES SO GOOD!! I know. I know. Just hold back.
Roll your dough into little balls, cover them in cinnamon sugar, and bake away! You'll probably look at these after 10 minutes of baking and think "these are nowhere near done!" Well, you are wrong. They're done. Take them out. If you think "these cookies are dry" when you finally eat one, I guarantee it's because you over-baked. DO NOT OVER-BAKE. They will look like raw clouds when you take them out of the oven, but that's how they're supposed to be! They'll firm up in a few minutes and leave you with a soft, buttery, cinnamon-sugar cookie that you will fall in love with. And then eat 50 in one sitting. Am I speaking form experience? There's no way to know... 😉
Go make these. ASAP. Your kids will love them. Your friends will love them. Your coworkers will love them. EVERYONE WILL LOVE THEM. Check out the comments on the previous version of this post if you don't believe me! They're a hit!
Print
Brown Butter Snickerdoodles
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 32 minutes
- Yield: 32 1x
Ingredients
- Dough
- 1 cup unsalted butter
- 2 ½ cups all purpose flour
- 1 ½ tsp baking powder
- ¾ tsp cinnamon
- ½ tsp of salt
- ¾ cup packed dark brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- For Rolling
- ¼ cup sugar
- 2 tsp cinnamon
Instructions
- Preheat the oven to 350F.
- In a heavy saute pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container so it won't continue to cook. Let the butter cool for 5-10 minutes before proceeding.
- In medium bowl, combine the flour, baking powder, cinnamon, and salt. Whisk together and set aside.
- Once the butter has cooled slightly, mix it together with the two sugars. Add the eggs, one at a time, whisking to fully incorporate, then add the vanilla and mix again. Combine the wet and dry ingredients and fold together until homogenous.
- Combine the ¼ cup sugar and 2 teaspoon cinnamon in a very small bowl. Mix together completely.
- Roll the dough into ⅛ cup-sized balls and then roll in the cinnamon-sugar mixture. Bake for 10-12 minutes on a parchment lined baking sheet. Cookies will not spread very much, and will not look done when you take them out of the oven. Do not over bake!
Amy | Club Narwhal says
Oh, good heavens, these are gorgeous! Brown butter speaks to me on so many levels, especially in snickerdoodle form 🙂 What beauties! And congrats on your podcast. What a fun project!
Mary says
Thanks, Amy!
Laura Hoffman says
These are now my go-to recipe for cookies, and always a crowd favorite. You have made my life (and my husband's life, who LOVES cookies) much better. 🙂
Mary says
I'm glad to know I'm not the only one!! Have a great weekend, Laura!
Thalia @ butter and brioche says
I love snicker doodles! Definitely could devour one right now.. they look SO delicious. Pinned!
Denise says
In my house everyone is a chocolate chip cookie person. I LOVE snickerdoodles so in an act of protest, I went on the search for a great snickerdoodle recipe. And I have to say I thank God I found yours! It is absolutely delicious!!! They are my favorite now And in a chocolate chip loving home, they are a success. Thank you for sharing!
Mary says
Thanks for your comment, Denise! I'm so glad you (and your chocolate chip loving housemates!) liked these!!
Jamie says
Hi I noticed the recipe calls for baking powder but the directions say baking soda I have made these before and they were amazing but I cannot remember which I used which do I need to use?
Mary says
Jamie! Thanks so much for pointing that out! It is definitely supposed to be baking POWDER! I've fixed the directions. I hope you love these as much as I do!
heidih says
Curious..why do some recipes for snickerdoodles call for cream of tarter?
Mary says
I believe it's to prevent the sugar from being to crystalized — so it makes for soft, chewy cookies! This article explains a bit of the science 🙂
MJ says
These were so amazing. Just wanted to say the hype was real!
Mary says
Woop! Glad you liked them, MJ! Thanks for the kind words! xo
Raiko says
This looks so good! My kid and I are going to make this tomorrow. He's so excited as I am and I know that he'll absolutely love this! Thank you for sharing!
★★★★★
Karen says
I made these a few days ago and they were delicious when fresh out of the oven. Unfortunately they’ve become too hard with a tough texture after the first day. I noticed that other recipes for this cookie have cream of tartar so I’ll give one of those a try.
★★★
Cinda Smith says
Hi there,
I've returned to this recipe time and again because it's always a hit and I love the new photos but am I right when I recall that on your old post you could swap out the brown sugar for granulated and the cookie would be chewier rather than crunchier? Or am I thinking of another recipe.
I tried looking for the old post but it just redirects back here. Any help would be much appreciated.
Kindest...
★★★★★
Mary says
Hi Cinda! I'm glad you enjoy this recipe. I don't recall the option to swap out the brown sugar, so I think you may be thinking of another recipe! I did not change the recipe, just the new pictures. Good luck!
Vanesa Wainwright says
Brilliant recipe! Thanks for sharing. Probably one of the best cookies I have ever made!
★★★★★