These Brown Butter Snickerdoodle Cookies are so soft and delicious that you won't even be able to tell that they're gluten-free!
What Exactly is a Snickerdoodle Cookie?
Snickerdoodle cookies are a popular treat, distinguished by their use of cream of tartar, a powdery acidic byproduct of fermented grapes. This ingredient gives the cookies their unique tangy flavor and helps achieve a chewy texture by preventing sugar crystallization.
Typically, snickerdoodles are rolled in a cinnamon-sugar mixture before baking, creating a golden, speckled appearance. This coating not only enhances the cookie’s visual appeal but also contributes to its warm, cozy flavor.
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Why You'll Love This
Few things are better than a perfect cookie, especially snickerdoodles with their soft texture and cinnamon-sugar coating. Finding a great gluten-free version can be tough, as many lack that pillowy interior. The solution? Make them yourself!
This recipe for Brown Butter Snickerdoodle Cookies delivers the best results, with a slight crisp around the edges and a soft center. The brown butter adds a rich, nutty flavor that enhances the cinnamon, making these cookies a delightful treat—especially during the holiday season, perfect for leaving out for Santa!
Ingredients
Here is everything you will need:
- Brown butter, unsalted: Adds rich, nutty flavor and depth.
- Gluten-free baking flour: Ensures a tender texture without gluten.
- Cream of tartar: Stabilizes dough and lightens texture.
- Baking soda: Promotes rise and contributes to chewiness.
- Baking powder: Enhances fluffiness for a softer cookie.
- Salt: Balances sweetness and enhances flavor.
- Sugar: Adds sweetness and helps structure.
- Brown sugar: Imparts moisture and a caramel-like flavor.
- Egg, room temperature: Binds ingredients and adds moisture.
- Vanilla extract: Provides warm, aromatic sweetness.
Cinnamon Sugar Mixture
- Cane sugar: Contributes sweetness and slight crunch.
- Ground cinnamon: Infuses warmth and fragrant spiciness.
See recipe card below for a full list of ingredients and measurements!
Substitutions & Variations
If you're missing ingredients or want to make adjustments, consider these tips:
- A La Mode: Serve with a scoop of ice cream or crumble cookies on top.
- Cookie Cake: Shape the dough into a rectangular cake; cooking time will vary.
Please note that this recipe hasn't been tested with these variations.
Equipment
All you need for this recipe is; a sauce pan, colander, medium bowl, electric mixer, strainer and two large baking sheets.
Instructions
Brown butter is essential for rich cookies, created by cooking butter until the milk solids toast, giving it a nutty aroma. To make it:
- Use a heavy-bottom pan.
- Melt over medium-low heat, stirring continuously.
- Remove from heat when golden brown.
- Stir occasionally as it cools.
The brown specks at the bottom are toasted milk solids; strain through a colander for a smoother dough and let cool to room temperature before using.
The Dry Ingredients
While the brown butter cools, prepare the dough by mixing the dry ingredients. I recommend Bob's Red Mill Gluten-Free 1-to-1 Baking Flour for its light texture.
Combine 1 teaspoon of cream of tartar, ¾ teaspoon of baking soda, ½ teaspoon of baking powder, and ¼ teaspoon of salt; the cream of tartar is key for snickerdoodle cookies, while the baking soda and powder ensure proper rise and spread. Mix and set aside.
Creating the Most Delicious Cookie Dough
To make the cookie dough, strain the cooled brown butter into a large mixing bowl. Add ¾ cup of cane sugar and ¼ cup of brown sugar, then beat with an electric mixer for about two minutes. Mix in one room temperature egg for one minute, followed by two teaspoons of vanilla extract for another thirty seconds.
Sift in the dry ingredients in two batches, mixing well after each. Finally, refrigerate the dough for at least thirty minutes to allow the fat to solidify, helping the cookies stay fluffy when baked.
The Cinnamon Sugar Mixture
After chilling the dough for 30-45 minutes, preheat the oven to 350°F and line two large baking sheets with parchment paper.
For the cinnamon sugar mixture, combine ¼ cup of cane sugar with 2 teaspoons of cinnamon in a small bowl. Roll the chilled dough into 2-3 inch balls, coat each in the mixture, and place them on the prepared baking sheets. Repeat with the remaining dough.
Bake, Serve and Enjoy!
Once the dough is coated in cinnamon sugar, bake the snickerdoodles at 350°F for 12 minutes, placing one tray on the middle rack at a time to ensure even baking. Afterward, let the cookies cool for five minutes. This recipe yields 16 cookies—perfect for sharing, but be ready to pass along the recipe as they’ll disappear quickly!
Serving Suggestions
These snickerdoodle cookies are always best when warm straight out of the oven. Everyone knows that a little ice cream on the side is heavenly as well!
Storage
You can store these cookies in a dry, room temperature, area for 5 days! Make sure they are sealed to ensure they don't dry out quickly.
FAQ
Yes! Just expect them to be a bit more puffy than sugar cookies.
With ease!
Pairings
If you enjoy this recipe, check out the recommended recipes below! My blog offers a variety of savory dishes and holiday treats with similar flavors to these brown butter snickerdoodle cookies!
Similar
Check out some other sweet treats!
Stay tuned for other delicious recipes coming to the blog! And remember to comment below if you and try and like this recipe!
Brown Butter Snickerdoodle Cookies
Course: DessertDifficulty: Easy16
Servings20
minutes12
minutes30
MinutesThese Gluten-Free Brown Butter Snickerdoodle Cookies are soft and so good that you won't even be able to tell that they're gluten-free!
Ingredients
½ cup brown butter, unsalted
1 ½ cups gluten-free baking flour
1 teaspoon cream of tartar
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup cane sugar
¼ cup brown sugar
1 egg, room temperature
2 teaspoons of vanilla extract
- Cinnamon Sugar Mixture
¼ cup cane sugar
2 teaspoons ground cinnamon
Directions
- Place the butter in a heavy bottom saucepan and melt over medium-low heat, stirring continuously
- After five minutes, the butter should be a golden brown with a nutty aroma. Remove from heat.
- Allow the butter to cool to room temperature, then strain through a colander into a large bowl and set to the side.
- Combine the flour, cream of tartar, baking soda, baking powder, and salt in a medium-sized bowl. Then, set to the side.
- Add the cane sugar and brown sugar to the bowl with the cooled brown butter. Use an electric mixer to cream together for two minutes on medium-low speed.
- Add the egg and mix on low speed to combine with the butter and sugars. Then, add the vanilla extract and mix on low speed to incorporate.
- Slowly sift in the dry ingredients to the wet ingredients, adding half at a time and mixing between.
- Once combined, refrigerate the dough for at least 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and line two large baking trays with parchment paper
- In a small bowl, combine ¼ cup of cane sugar and the cinnamon
- Take the chilled dough and roll into a small ball, then coat in the cinnamon sugar mixture
- Place on the prepared baking sheet and repeat for the rest of the dough. Place the cookie dough at least two inches apart from one another.
- Bake for 12 minutes until golden, then remove from the oven.
- Allow to cool for 5 minutes, then enjoy!
Recipe Video
Notes
- Store in an air-tight container for up to five days
[…] Snickerdoodle cookies are one of the most popular cookie recipes, especially during Christmas time. These soft, chewy cookies are known for their cinnamon sugar coating and vanilla flavor. Much like sugar cookies, the snickerdoodle has one ingredient that makes it significantly different. Cream of tartar is an essential component that gives the cookie a bit of tang that differentiates its flavor from the sugar cookie. The end result is a delicious, irresistible cookie! […]