Brown Butter Snickerdoodles

Thin and chewy brown butter snickerdoodles. These flavorful cookies remain chewy days after baking!

What’s better than a sugar cookie rolled and coated in cinnamon sugar?  Sugar cookies made with brown butter and rolled twice in cinnamon sugar.

Don’t be fooled by the appearance of these cookies.  Just because they look flat and thin, doesn’t mean they are crispy and crunchy.  

Oh no, these cookies are quite the opposite of that.  

They are soft, chewy, and packed with more flavor than its height can manage. These cookies stay soft for days, although they probably won’t last that long in your kitchen.  

I like to make big batches of this cookie dough and freeze them.  That way, I’ll always have cookies on hand when I’m craving something sweet.

I’m sure you have all heard of brown butter. It was the buzz word a couple of years ago and it seemed like everyone was browning their butter.  

For good reason, too. Brown butter is the magical ingredient that makes baked goods taste heavenly.

European Style Butter

These cookies are super special because I used “fancy butter”. Photographed above is Plugra European style butter.  

European style butter is higher in fat, a little lower in moisture content, and a tad bit more expensive than its counterpart- American butter.

Traditionally, croissants are made with European style butter– hence all the flakey, buttery goodness we have come to associate with the perfect French croissant.

How to Cook Brown Butter

Brown butter is fairly simple to make. Start off my slicing the butter into equal size cubes. This allows butter to melt more evenly.  

Melt the butter over medium heat. Once butter had melted, continue to cook over medium-low heat.  

The melted butter will foam up quite a bit during this time. Be careful and use a pot that has sides high enough to accommodate all the foam.  

At this point, you should start to smell the nutty aroma of the browning butter. Brown specks will start to float up to the top once the foam has receded.

Carefully watch the butter because it can quickly burn and blacken. Swirl the pan a little bit to see whether the bottom of the pan has browned too much.

Once the butter smells super nutty and fragrant, its time to remove it from the heat. Pour the brown butter into another container and allow it cool to room temperature before using.

Once you’ve experienced and tasted the magic of brown butter, you’ll want to use it in everything!

This brown butter pecan pie uses that liquid gold to enhance the warm nutty flavors of the classic pie.

Looking for a new cake to try? This nutty espresso cake is coated with butter butter frosting! 

And for the ultimate brown butter treat, fry up a dozen of these brown butter glazed old fashioned donuts! 

So now you have my secret to my addictive and delicious cookies.  These cookies are great and all, but you know what can make them even better?

Adding ice cream in between two cookies!  Who ever invented ice cream cookie sandwiches is my hero.  

Its the perfect handheld dessert, especially when you a perfectly soft yet durable cookies held together with creamy, rich ice cream.