Oh, Christmas cookies! Just the thought of them makes me feel all warm and fuzzy. Remember those days leading up to Christmas as a kid? The smells of cinnamon and nutmeg wafting from the kitchen… pure magic! And, let’s be honest, nothing beats a perfect Snickerdoodle. But, you know what makes them even BETTER? Brown butter! So, get ready to step up your game with my recipe for Brown Butter Snickerdoodle Christmas Cookies. They’re a festive twist on that classic, and trust me, they’re going to become your new holiday obsession.
Why You’ll Love These Brown Butter Snickerdoodle Christmas Cookies
Okay, friends, let me tell you why you NEED these cookies in your life. Seriously, they’re like Christmas in every single bite! These Brown Butter Snickerdoodle Christmas Cookies are a total game-changer, and here’s why:
- Brown Butter Magic! We’re taking classic Snickerdoodles to a whole new level with the rich, nutty, and oh-so-delicious flavor of browned butter. Trust me, it’s a flavor explosion that everyone will rave about this holiday season!
- Easy Peasy! The recipe is super simple and even if you’re a beginner baker, you’ll be cranking out perfect cookies in no time. No complicated steps, just pure cookie bliss.
- Festive Fun! These cookies are perfect for all your holiday gatherings – from cookie swaps to cozy nights by the fire. They’re guaranteed crowd-pleasers.
- That Perfect Texture! They’re soft and chewy in the middle, with a slightly crisp edge. It’s like cookie perfection, I tell ya!
- Make Ahead Heaven! You can easily make the dough ahead of time and freeze it. That way, you’re always ready to bake up a batch of festive cookies whenever the craving strikes!
- Kid-Friendly, Grown-Up Approved. My kids and all my friends go crazy for these. It’s the perfect treat for all ages!
Ingredients for the Best Brown Butter Snickerdoodle Christmas Cookies
Alright, let’s get down to the good stuff: the ingredients! You won’t believe how simple it is to get these Brown Butter Snickerdoodle Christmas Cookies going. Here’s what you’ll need, and trust me, having everything prepped makes the baking process so much smoother. I always measure everything out before I even think about turning on the oven, call me crazy, but it works!
- 1 cup (2 sticks) unsalted butter, browned (yup, that super-important brown butter!)
- 1 ¾ cups granulated sugar, plus extra for rolling (make sure it’s the regular stuff!)
- 2 large eggs (room temperature is always best!)
- 1 teaspoon vanilla extract (the real deal, folks!)
- 2 ¾ cups all-purpose flour, unbleached is my preference
- 1 teaspoon cream of tartar (don’t skip this, it gives that classic Snickerdoodle tang!)
- 1 teaspoon baking soda (fresh is key for those puffy cookies!)
- ¼ teaspoon salt (to balance all the sweetness)
- 3 tablespoons ground cinnamon (freshly ground is amazing if you have it! Also, the cinnamon sugar is just… *chef’s kiss*)
How to Make Delicious Brown Butter Snickerdoodle Christmas Cookies
Okay, baking these Brown Butter Snickerdoodle Christmas Cookies is seriously a blast! It might seem like a few steps, but trust me, it’s all super easy, and the aroma filling your kitchen… well, that alone is worth it! Let’s get baking! Here’s how to do it, step-by-step:
Browning the Butter for Your Brown Butter Snickerdoodle Christmas Cookies
First things first, we gotta brown that butter—the secret superstar of these cookies! See, browning the butter brings out this amazing nutty flavor. You *could* skip this step, but please don’t! It’s what makes them sing. Grab a light-colored saucepan – so you can see when the butter turns golden. Melt the butter over medium heat, and keep swirling the pan. You’ll hear it sizzle and then, it’ll start to smell like heaven. About 5-7 minutes later, it’ll be that lovely golden-brown color you want. Take it off the heat and let it cool *slightly*.
Tips for Perfect Cookie Dough
Next up, let’s get that cookie dough going! First, in a large bowl, cream together the browned butter (make sure it’s cooled a bit!) and granulated sugar. Mix until it’s all light and fluffy. Next, crack in those eggs, one at a time, mixing well between each. Then, stir in that vanilla, the good stuff! In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Now, slowly add the dry ingredients into the wet ingredients, mixing until just combined. Don’t overmix! For the cinnamon sugar coating? Mix that cinnamon and extra granulated sugar in a small bowl.
Baking Your Brown Butter Snickerdoodle Christmas Cookies to Perfection
Alright, cookie time! Now, you want to roll your dough into those classic 1-inch balls. Then, roll each ball in that yummy cinnamon sugar! Place them on a baking sheet, making sure to leave a little space between each one (trust me!) Now, bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Keep an eye on them! You want the edges set. Let them cool on the baking sheet for a few minutes before moving them to a wire rack. Don’t overbake, or they won’t be as soft and chewy! Enjoy those perfect Brown Butter Snickerdoodle Christmas Cookies!!
Ingredient Notes and Substitutions for Brown Butter Snickerdoodle Christmas Cookies
Okay, let’s chat about a few of these ingredients! I get questions all the time, so I figured I’d include some notes right here for my Brown Butter Snickerdoodle Christmas Cookies. It’s all about making sure your cookies are the best, so let’s dig in.
First up, brown butter. This is the heart and soul! It adds such incredible depth of flavor. If you *absolutely* must, you could use regular melted butter, but trust me, brown butter is where it’s at. Then there’s the cream of tartar – this is what gives Snickerdoodles that classic tangy flavor. I wouldn’t mess with that one. Finally, if you’re out of all-purpose flour, you *could* try a 1:1 gluten-free blend, but the texture might be a *bit* different.
Tips for Success with Your Brown Butter Snickerdoodle Christmas Cookies
Listen, even I, a seasoned cookie enthusiast, have learned a few tricks along the way. So, to make sure your Brown Butter Snickerdoodle Christmas Cookies are absolute perfection, I’m sharing some of my fave tips to help your cookies wow the crowd!
First off, *always* chill your dough! This helps the flavors meld together, and it reduces the spread, giving you nice, thick cookies. You can chill the dough for at least 30 minutes, but honestly, overnight is even better! Next, bust out that kitchen scale! It’s *so* worth it! Measuring by weight is way more accurate than cups, so you get consistent cookies every time. Finally, keep an eye on your oven. Ovens vary! Start checking at 8 minutes and adjust the time as needed. These babies are done when the edges are set!
Make-Ahead and Freezer Tips for Brown Butter Snickerdoodle Christmas Cookies
Okay, so listen, sometimes life gets in the way of baking. And that’s okay! Luckily, you can totally prep these Brown Butter Snickerdoodle Christmas Cookies ahead of time! Trust me, it’s a lifesaver, especially during the busy holiday season.
You can freeze the cookie dough balls (before rolling them in cinnamon sugar) on a baking sheet, then transfer them to a freezer bag or container. When you’re ready to bake, you can just pop them in the oven – no need to thaw (although they might need an extra minute or two). You can also freeze the baked cookies. Just let them cool completely, then freeze them in a single layer before putting them into a freezer bag. They’ll thaw quickly, and taste just as delicious!
Serving Suggestions for Your Brown Butter Snickerdoodle Christmas Cookies
So, you’ve made these amazing Brown Butter Snickerdoodle Christmas Cookies… now what? Well, you’ve gotta serve them up with something delicious, of course! For me, a tall glass of cold milk is the ultimate classic combo. But honestly, anything goes! A rich, steamy mug of hot chocolate is pure holiday magic. Or, if you’re the coffee type, a strong cup of joe is perfect – the bitterness balances wonderfully with the sweetness. And hey, for an extra treat? Serve them with a scoop of vanilla ice cream. Trust me, it’s incredible!
Nutritional Information for Brown Butter Snickerdoodle Christmas Cookies
Okay, food nerds, here’s a rough idea of what you’re dealing with, nutrition-wise, but *please* remember that this is just an estimate! The actual values can change depending on the brands of ingredients you use and any little tweaks you make. So, consider this a general guide.
Frequently Asked Questions About Brown Butter Snickerdoodle Christmas Cookies
I feel like you all might have some questions about these Brown Butter Snickerdoodle Christmas Cookies! You know I love to make it easy for you, so I’ve anticipated some of the most common questions. Here we go!
Can I make these cookies gluten-free?
You *totally* can! I haven’t tested it myself, but I’ve heard great things about using a 1:1 gluten-free flour blend. Just make sure it’s a good quality one, and don’t be surprised if the texture is *slightly* different. You might also want to let the dough chill a little longer to help it hold its shape. But, I bet they’ll still be amazing, and you can still have those fabulously flavored, nutty, brown butter notes!
How do I store these cookies?
Easy! Just pop those gorgeous Brown Butter Snickerdoodle Christmas Cookies in an airtight container at room temperature. They should stay fresh and chewy for about 3-4 days (if they last that long!). If you want to keep them for longer, you can freeze them (see my make-ahead tips above!).
What if I don’t have cream of tartar?
Okay, so that tang *is* important for that authentic Snickerdoodle flavor, but if you’re in a pinch? You can sub in 1 teaspoon of lemon juice or white vinegar for every teaspoon of cream of tartar. They won’t be quite the same, but it’s a good way to still get that little bit of acidity. Also, next time you go to the store – get some cream of tartar! It’s worth it for these cookies!
Why do my cookies spread too much?
Ah, the dreaded cookie spread! A few things can cause that. First, make sure you’re chilling your dough! Cold dough is key for less spreading. Also, make sure your oven is preheated to the right temperature. Too low, and they spread more, too high, and well, that’s another issue entirely! Also, double-check your butter. If your butter is too soft or even melted, they’ll definitely spread. Try popping the dough back in the fridge for a bit to firm it up before baking your beautiful Brown Butter Snickerdoodle Christmas Cookies.
Brown Butter Snickerdoodle Christmas Cookies
- Total Time: 30 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These brown butter snickerdoodles are a festive twist on a classic, perfect for Christmas.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar, plus more for rolling
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons ground cinnamon
Instructions
- Brown the butter: Melt butter in a saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
- Cream together: In a large bowl, cream together the browned butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Mix wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Make cinnamon sugar: In a small bowl, combine the cinnamon and extra granulated sugar.
- Shape and bake: Roll the dough into 1-inch balls. Roll each ball in the cinnamon sugar. Place the cookies on a baking sheet.
- Bake: Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until the edges are set.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use a light-colored pan when browning the butter so you can easily see when it’s done.
- Don’t overbake the cookies; they should be soft.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Snickerdoodles, Christmas cookies, brown butter, holiday baking, cookie recipe