Brown Butter Snickerdoodles


Snickerdoodles have always been a favorite cookie of mine, but for some odd reason, I’ve never actually made them myself. Sure I’ll buy one quicker than you can say “snickerdoodle” if I see them in a store, but with all the other baking I do, snickerdoodles just never seemed to make it on the list. So, as long overdue as it may be, here’s a delicious recipe for those oh-so-yummy sugary and cinnamon-y snickerdoodles.

Brown Butter Snickerdoodles
Yields about 20 cookies


For the cookie:
1/2 cup (113 grams ) butter
1/2 cup vegetable shortening
1 1/2 cup granulated sugar
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. cinnamon
2 eggs
2 1/2 cups all purpose flour

For the coating:
1/4 cup granulated sugar
2 tsp. cinnamon

This is a recipe that needs about an hour of refrigeration, so be sure to factor that into your prep. I like to say this up front because I usually start a cookie recipe by firing up my oven and getting excited about cookies in 30 minutes (give or take), and find myself disappointed every time I see the phrase “refrigerate for ____ minutes/hours” buried somewhere in the instructions. So consider yourself warned that your cookie gratification has to be a bit delayed. Start by browning the butter in a small saucepan. Browned butter has a wonderful nutty flavor to it, and is perfect for cookie baking. Simply cook butter over medium-low heat until it froths and browns. Set aside to cool. In a large bowl, cream the vegetable shortening until smooth. Add the sugar, browned butter, cinnamon, baking soda, vanilla extract, and eggs. Mix until everything is well incorporated. One cup at a time, add the flour and mix between each new addition until a dough forms. Cover and set the dough in the refrigerator for at least an hour, or overnight if you want to do your baking the next day.


Once dough has chilled, remove from refrigerator and preheat your oven to 350* Fahrenheit (175* Celsius). In a shallow bowl, mix together the sugar and cinnamon for coating. Roll the dough into 1″ thick balls, coat, and arrange on a baking sheet. Bake for 10-12 minutes, or until lightly golden brown. Remove from oven and let them cool for a few minutes on the baking sheet before removing them to a cooling rack.


Happy baking!

Cookie recipe adapted from Ambitious Kitchen

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