Brown Butter Biscoff Snickerdoodles are irresistibly soft, rich, and loaded with cookie butter. Browned butter and cookie butter make these cookies extraordinary!
BROWN BUTTER BISCOFF SNICKERDOODLES
These cookies are ridiculously good. The two reasons they are so good are cookie butter and browned butter.
If you’re not familiar, Biscoff is a brand of cookie butter. Cookie butter is made from ground cookies, fat, flour, and sugar. So it’s like peanut butter except it’s made with cookies. Biscoff and Speculoos are the two most popular brands of cookie butter.
Secondly, browned butter has a deeper almost nutty flavor and adds a more complex flavor compared to un-browned butter to whatever you add it. If you’ve never made browned butter before, you may want to read ‘How to Brown Butter‘.
WHAT YOU’LL NEED TO MAKE THESE COOKIES
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc.
- Unsalted butter
- All-purpose flour
- Baking soda
- Cream of tartar
- Ground cinnamon
- Salt
- Light brown sugar
- Biscoff cookie butter
- Egg
- Vanilla extract
WHAT IS A SNICKERDOODLE?
A Snickerdoodle is a plain vanilla cookie that is rolled in cinnamon and sugar.
WHY DO THEY CALL IT A SNICKERDOODLE?
Food historians don’t agree on the origin of Snickerdoodles. Some claim it comes from the German term Schnecke while others say it’s from the Dutch word snekrad.
HOW DO I BROWN BUTTER FOR BROWN BUTTER BISCOFF SNICKERDOODLES?
In a medium skillet, melt the butter over low heat (don’t rush the process). The butter will begin to foam followed by browned specks forming at the bottom of the pan. Stir the butter constantly after it begins to foam. As well, watch it carefully. It can burn quickly. After it’s browned and nutty smelling, pour the brown butter into a bowl. Let it cool to room temperature. Don’t let the butter sit in the hot pan, it can burn from the residual heat.
DO I HAVE TO USE BROWNED BUTTER?
No, you don’t have to brown the butter. Just melt it and you’re good.
TIME AND TEMP FOR YOUR BROWN BUTTER BISCOFF SNICKERDOODLES
- The dough for these cookies is thick but it still needs to be refrigerated before baking them.
- I used a 1 and 1/2 tablespoon spring release scoop (ice cream scoop) to portion my cookies before I refrigerated them.
- For this size cookie, I baked them on a light sheet pan lined with a silicone mat for 10 minutes in a 350°F oven.
- Time will vary depending on the size of the cookie as well as if you bake them on a light or dark sheet pan. Watch them closely the first time you make these cookies and take notes of the pan you used, size, time, etc.
- I highly recommend you Calibrate your Oven twice a year to make sure the temperature inside is actually what it’s reading.
HOW TO SHIP SNICKERDOODLES WITHOUT BREAKING
- Use a durable rigid box or container as the mailing container.
- Place bubble wrap on the bottom and sides of the container.
- Wrap the cookies in pairs with plastic wrap with the bottoms together.
- Once all the cookies are wrapped, place them in a gift box. Stuff bubble wrap or tissue paper in any open areas. Tape the box closed and place it inside the mailing box.
- Place bubble wrap on top of the gift box then close and seal the mailing box.
Fans enjoyed these Homemade Gifts to Make for the Holidays as well as
- Peanut Butter Rice Krispie Cookies
- Biscoff Oatmeal Toffee Crunch Cookies
- Browned Butter Brown Sugar Cookie
- Soft Amish Sugar Cookies
- Quarter Pound Chocolate Candy Bar Cookie
- White Chocolate Chip Cherry Oatmeal Cookie
- Oatmeal cookies
- Frosted Sugar Cookie Bars
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
BROWN BUTTER BISCOFF SNICKERDOODLES
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Save To Your Recipe BoxIngredients
- ½ cup + 1 tablespoon butter unsalted
- 1 cup light brown sugar packed, can use dark brown sugar
- ½ cup cookie butter I used Biscoff brand
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
For outside of cookies
- 2-3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Brown the butter. In a medium skillet, melt the butter over low heat (don't rush the process). The butter will begin to foam followed by browned specks forming at the bottom of the pan. Stir the butter constantly after it begins to foam. As well, watch it carefully. It can burn quickly. After it's browned and nutty smelling, pour the brown butter into a bowl. Let it cool to room temperature. Don't let the butter sit in the hot pan, it can burn from the residual heat.
- Combine the flour, baking soda, salt, cinnamon, and cream of tartar. Whisk to combine.
- Slowly add the flour mixture to the butter mixture. Mix until the flour is incorporated. Stop the mixer and scrape the sides and bottom and combine.
- Mix the cinnamon and sugar together in a small bowl. For these cookies, I used a 1 and ½ tablespoon spring release scoop so that they would all be the same size. I scooped them into balls and immediately rolled them in the cinnamon and sugar mixture. Then I placed them in a single layer in an airtight container and refrigerated them for 2 hours. Refrigerate the dough for at least 2 hours up to 48 hours.
- When you're ready to bake the cookies, preheat the oven to 350°F. Place the cookies on a sheet pan that's lined with a silicone mat. (It does not need to be sprayed with non-stick spray.)
- The cookies flatten out without having to flatten them before cooking. If you'll look closely at the photos you can tell a slight difference between the ones I flattened and the ones I did not. So either way is fine.
- Cook for 10 minutes. Remove the cookie tray from the oven and allow the cookies to cool for 2 minutes on the tray before moving them to a cooling rack to cool completely.
- The cookies are thick and don't crumble or break easily making them a good cookie to ship.
- Store and/or ship in an airtight container. They'll stay fresh on the counter for 5 days and in the fridge for 7 or 8 days.
Nutrition
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