Sometimes a bowl of cookies is exactly what you need. Not complicated, but made with enough care to taste the difference. These brown butter snickerdoodles are soft in the middle, lightly crisp at the edges and rolled in warm cinnamon sugar. By letting the butter brown gently first, the cookies get a nutty flavour that pairs beautifully with cinnamon and vanilla.
Making brown butter might sound like an extra step, but it’s easy if you stay with it. In just a few minutes, melted butter turns into a fragrant, amber-coloured base with notes of caramel and toasted nuts. That gives these cookies a slightly fuller flavour, without making the recipe difficult.
Preparation time: about 45 minutes, including resting time. Baking time: 9 to 11 minutes per baking tray. Make ahead: you can make the dough in advance and keep the dough balls chilled or frozen.
Why brown butter works so well in cookies
Brown butter is made by heating butter gently. The moisture evaporates and the milk solids turn light brown. This gives the butter a deep, nutty flavour. In cookies, it makes the sweetness rounder and the cinnamon taste warmer.
Timing is the most important thing. The butter may turn amber, but not dark brown or black. As soon as you see brown specks on the bottom and the butter smells nutty, remove the pan from the heat straight away. Pour the butter into a bowl immediately, because it will continue cooking in the warm pan.
Ingredients for about 18 to 22 cookies
For the dough
- 170 g unsalted butter
- 200 g granulated sugar
- 50 g light brown caster sugar
- 1 large egg and 1 egg yolk
- 1 tsp vanilla extract or 2 tsp vanilla syrup for a soft, rounded vanilla flavour
- 270 g flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt, optionally with extra character from the collection Nicolas Vahé salts
For the cinnamon sugar
- 3 tbsp granulated sugar
- 1 1/2 tsp cinnamon
- 1 pinch salt
Method
1. Make the brown butter
Melt the butter in a light-colored pan over medium-high heat. A light pan is handy because you can clearly see when the butter starts to brown. Keep stirring or swirl the pan regularly.
The butter will first start to foam. Then you’ll see small brown specks on the bottom and smell a nutty aroma. Remove the pan from the heat immediately. Pour the butter, including the brown bits, into a bowl and let it cool for 10 to 15 minutes until lukewarm.
Note: do not use the butter hot in the dough. That can make the egg too warm and cause the dough to turn out too slack.
2. Preheat the oven
Preheat the oven to 175°C. Line a baking sheet with baking paper. Baking several batches? Let the baking sheet cool slightly in between so the dough doesn’t spread right away.
3. Make the dough
Stir the lukewarm brown butter with the granulated sugar and light brown sugar until you have a glossy mixture. Add the egg, egg yolk, and vanilla. Stir until the mixture thickens slightly.
In another bowl, mix the flour, baking powder, baking soda, and salt. Add this to the butter mixture and stir briefly, until you no longer see any dry flour. The dough should be soft, but not runny.
Let the dough rest at room temperature for 20 to 30 minutes. Is your kitchen warm or is the dough still very sticky? Then place it in the fridge for 10 minutes.
4. Make the cinnamon sugar
Mix the granulated sugar, cinnamon, and a pinch of salt in a small bowl. Adding a little salt brings out the cinnamon flavor even more.
5. Shape the cookies
Make dough balls of about 30 to 35 g, or use a generous tablespoon per cookie. Roll each ball through the cinnamon sugar until fully coated.
Place the dough balls on the baking sheet, leaving enough space between them. Keep about 5 cm apart, as the cookies will spread a little while baking.
6. Bake the snickerdoodles
Bake the cookies for 9 to 11 minutes. They’re ready when the edges are just set and the center still looks soft. It’s better to take them out of the oven a little too early than too late. They will continue to bake as they cool.
Let the cookies cool on the baking sheet for 10 minutes. Then carefully transfer them to a wire rack. That way, they stay soft in the middle and still get a nice edge.
What to look out for
- Don't let the butter get too dark. Amber is good, black or sharply scented is too far.
- Let the brown butter cool. Lukewarm works best for the dough.
- Don't stir the dough too long. Stop as soon as the flour has been incorporated.
- Don't bake them too long. Snickerdoodles are meant to stay soft in the middle.
- Let them cool on the baking tray. That way they become firm enough to pick up.
Smart substitutions
- No light brown caster sugar? Use regular brown sugar or extra granulated sugar. The flavour will be a little less caramel-like.
- No vanilla extract? Use vanilla syrup or vanilla sugar. With vanilla sugar, reduce the regular sugar a little.
- No baking soda? Then use 1 extra teaspoon of baking powder. The texture will be slightly different, but it works.
- More spice? Add a small pinch of cardamom to the cinnamon sugar.
Serving tips
- Serve lukewarm: then the cookies are softest on the inside.
- With coffee or tea: the nutty butter pairs well with something bitter or spiced.
- On the table: place the cookies on a simple platter and serve them without too much extra. You can also take a look at the collection serveer schalen for a beautiful base.
- As a small dessert: serve with a spoonful of thick yogurt or a scoop of vanilla ice cream.
Variations on brown butter snickerdoodles
Extra depth with salt
Sprinkle a few grains of fine sea salt over the warm cookies straight after baking. Use a little. The salt should enhance the sweet and spicy flavour, not overpower it.
Cinnamon with something extra
- Replace 1/2 tsp cinnamon with cardamom for a fresher spice.
- Add zest of 1/2 orange to the dough for a subtle citrus note.
- Stir a small handful of finely chopped dark chocolate through the dough for a richer flavour.
Softer or crispier
- Soften them: bake the cookies for 9 minutes and let them cool completely on the baking tray.
- Crispier: make slightly smaller balls and bake 1 to 2 minutes longer.
Storing and preparing
Store the baked cookies for 3 to 4 days in a tightly sealed tin at room temperature. You can also add a small piece of bread. That helps keep the cookies soft.
You can also make the dough in advance. Roll the dough balls ahead of time and store them covered in the fridge for up to 2 days. Roll them in the cinnamon sugar just before baking.
Freezing works too. Freeze the dough balls without the cinnamon sugar. Bake them straight from the freezer and add 1 to 2 minutes extra baking time. Roll them in the cinnamon sugar before baking.
Frequently asked questions
Why do my snickerdoodles turn hard?
Usually, that means they were baked for too long. Take the cookies out of the oven when the edges are just set and the centre still looks soft. They’ll firm up as they cool.
Can I skip the brown butter?
Yes, but the flavour will be less deep. In that case, use melted butter and let it cool slightly. The cookies will still be delicious, but they’ll miss that nutty flavour.
Why does the dough need to rest?
Letting the dough rest makes it less sticky and less likely to spread in the oven. It also gives the flavours more time to come together.
Can I prepare this recipe on a weekday?
Yes. Prepare the dough in advance, roll it into balls, and store them in the fridge or freezer. Then later, all you need to do is roll them in cinnamon sugar and bake.
Which Nicolas Vahé products go well with these cookies?
Vanilla, a nice salt, or a subtle syrup pairs well with these cookies. Keep the flavourings small and precise, so the brown butter and cinnamon stay in the spotlight. You’ll find more ideas among the Nicolas Vahé recipes.
In conclusion
Brown butter snickerdoodles are not a difficult baking project, but they do require attention at the right moment. Stay by the butter, taste the balance of cinnamon and salt, and take the cookies out of the oven on time. Then you’ll get soft cookies with a warm, nutty flavour and a light cinnamon edge.
That’s exactly what makes this recipe so nice to make again and again. It’s easy, can be prepared ahead, and is perfect for a quiet moment with coffee, tea, or something small after dinner.
