Brown Butter Snickerdoodle Cookies, Connecticut's Favorite Holiday Sugar Cookie

Florence Carmela
Snickerdoodle CookiesPhoto byGayatri MalhotraonUnsplash

Connecticut's favorite holiday cookie is the sweet, toasty, cinnamon-sugar Snickerdoodle cookie! It's the Nutmeg States staple ''sugar cookie'' which is a classic American cookie that is crispy on the outside, chewy on the inside. A delicious treat that was introduced to America by early settlers from England, Scotland, and the Netherlands. ''A holiday tradition originating from a New England tradition of whimsical cookie names. They may also have their roots in Germany, as said in the Joy of Cooking which claims that Snickerdoodles are probably of German origin, and that the name is a corruption of the German word Schneckennudel,'' according to Wikipedia.

This recipe for Brown Butter Snickerdoodle Cookies by Christina Marsigliese from Scietifically Sweet brings the iconic warm, cinnamon-sugar flavored cookie to a new level with the addition of brown butter which brings it to an elevated goodness. The addition of browned butter gives these cookies a stronger flavor and a beautiful nutty aroma.

Cookie dough:

  • ⅔ cup 150g unsalted butter
  • ½ cup 110g packed light brown sugar
  • ⅓ cup plus 1 tbsp 80g granulated sugar
  • 1 large egg at room temperature
  • 1 teaspoon 5ml pure vanilla extract
  • 1 ¼ cups 180g all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Cinnamon sugar:

  • 3 tablespoon 42g granulated sugar
  • 1 ½ teaspoon ground cinnamon


  • In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices until evenly blended.
  • First brown the butter. Place butter in a saucepan over medium heat until melted and then continue to cook while stirring occasionally until butter begins to bubble and crackle as the moisture boils off. Keep cooking with frequent stirring until it turns a deep golden color. A dense foam will form at the surface when it is nearly ready. Pour it into a large mixing bowl, then let it cool for 15-20 minutes until it is nearly completely cooled but not set to firm. It should still be liquid.
  • Add both sugars and to the cooled browned butter and beat with a whisk until a bit fluffy. Add egg and vanilla and beat vigorously until incorporated and creamy smooth. The mixture will thicken and lighten up.
  • Combine flour, baking powder, baking soda, salt and spices and whisk to blend. Add this to the butter mixture and fold it in until evenly incorporated. Cover the dough and refrigerate for up to 2 hours or bake right away (see post above for details).
  • Preheat oven to 350°F. Line two large baking sheets with parchment paper. Meanwhile let dough sit out at room temperature for 20 minutes to soften slightly.
  • Take mounds of dough and roll into smooth balls. Roll each one in cinnamon sugar while applying some pressure to make sure it sticks evenly. Place them onto prepared baking sheets spacing them 2 inches apart.
  • Bake for 9-11 minutes until lightly golden and soft in the center. Transfer cookies to a wire rack to cool. Let cookies cool for 1 minute on the baking sheet. Transfer cookies individually to a wire rack to cool completely.

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