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Brown Butter Snickerdoodles Recipe with Salted Caramel Drizzle

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These brown butter snickerdoodles with salted caramel drizzle are a quick, easy, and cozy treat featuring a nutty flavor and a perfect sweet-salty finish.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, browned
  • 1 1/2 cups (300 g) granulated sugar, divided
  • 1/2 cup (100 g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (343 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 2 tablespoons ground cinnamon
  • 1/4 cup (60 ml) heavy cream
  • 1/2 cup (100 g) light brown sugar
  • 2 tablespoons unsalted butter (for caramel drizzle)
  • About 1/2 teaspoon sea salt flakes (for sprinkling over caramel)

Instructions

  1. Brown the butter: In a heavy-bottomed skillet over medium heat, melt 1 cup (226 g) of unsalted butter. Stir frequently as it foams and then turns golden brown with a nutty aroma. Remove from heat immediately and pour into a heat-safe bowl. Let cool for 10 minutes.
  2. Mix the dough: In a large bowl, combine 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed brown sugar. Add the cooled brown butter and beat with an electric mixer until combined. Add 2 room temperature eggs and 2 teaspoons vanilla extract; continue mixing until smooth.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 3/4 cups (343 g) all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons cream of tartar, and 1/2 teaspoon salt.
  4. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be soft but manageable.
  5. Prepare cinnamon sugar: In a small bowl, mix 1/2 cup (100 g) granulated sugar with 2 tablespoons ground cinnamon.
  6. Form and roll: Using a tablespoon or cookie scoop, portion dough into balls about 1 1/2 inches (3.8 cm) in diameter. Roll each ball generously in the cinnamon sugar mixture, coating completely.
  7. Bake: Place dough balls 2 inches (5 cm) apart on parchment-lined baking sheets. Bake in a preheated 375°F (190°C) oven until edges are set and tops crack slightly, about 12-14 minutes. Centers will look soft but will firm up as they cool.
  8. Cool on rack: Transfer cookies to a wire rack and let cool completely before drizzling caramel.
  9. Make salted caramel drizzle: In a small saucepan over medium heat, melt 2 tablespoons unsalted butter with 1/2 cup (100 g) light brown sugar and 1/4 cup (60 ml) heavy cream. Stir constantly until smooth and bubbling. Remove from heat and sprinkle in about 1/2 teaspoon sea salt flakes. Let cool slightly to thicken but stay pourable.
  10. Drizzle and serve: Using a spoon or small ladle, drizzle the salted caramel over the cooled snickerdoodles. Let caramel set for a few minutes before enjoying.

Notes

If dough is too sticky, refrigerate for 15 minutes before rolling. Watch the caramel closely to avoid burning. Use flaky sea salt for best texture and flavor contrast. Dough can be refrigerated up to 48 hours before baking. Cream of tartar is essential for classic snickerdoodle texture but can be substituted with lemon juice or vinegar.

Nutrition

Keywords: brown butter snickerdoodles, salted caramel drizzle, snickerdoodle cookies, cozy treats, easy cookies, cinnamon sugar cookies

Find it online: https://vexifood.com/brown-butter-snickerdoodles-recipe-with-salted-caramel-drizzle-easy-cozy-treat/