Brown Butter Snickerdoodles

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Brown Butter Snickerdoodles will make your list of all-time favorite cookies! These cookies are coated in cinnamon and sugar and topped with a creamy brown butter frosting.

The Best Snickerdoodles

Snickerdoodles are delicious cookies that are buttery and sweet with a hint of cinnamon flavor. My Brown Butter Snickerdoodles take this classic treat and elevate it with a dreamy brown butter frosting!

These cookies are made with store-bought cookie dough and a few other simple ingredients. Roll the dough into 32 small balls, then roll the balls in a small dish of cinnamon and sugar. Place on cookie sheets and bake at 350 degrees F. for ten minutes or until golden-brown.

Meanwhile, combine remaining melted brown butter, powdered sugar, cinnamon/sugar, and half and half.  After the cookies have cooled, spread this decadent frosting on top of each one.

Brown Butter Snickerdoodles are divine. I am all about working smarter and not harder. By using a store-bought cookie dough, you are saving on time, prep, and a mess in the kitchen. These cookies are so easy to make and even more amazing to eat! 

The Best Snickerdoodles

WHAT BRAND OF COOKIE DOUGH SHOULD I USE?

I recommend using Pillsbury Sugar Cookie Dough. If you have a personal or local favorite use theirs!

CAN I USE A HOMEMADE SUGAR COOKIE DOUGH?

Absolutely! If you want an all from scratch cookie, check out my recipe for: The Best Sugar Cookies!

HOW LONG DO THE COOKIES KEEP FOR?

Keep the cookies in a sealed container and they should last up to 4 to 5 days.

The Best Snickerdoodles

ENJOY THIS RECIPE? HERE ARE A FEW MORE TO TRY FOR YOUR COOKIE JAR!

Lemon Sugar Cookies – Sweet and tart sugar cookies that will melt in your mouth!

S’mores Cookies – These are soft, chewy and filled with marshmallows, chocolate chips, and graham cracker crumbs.

Twix Cookies – Soft and crumbly thumbprint cookies covered in caramel and milk chocolate.

Homemade Oreo Cookies – Delicious chocolate cookie sandwiches with sweet frosting in the middle.

Brown Butter Snickerdoodles

The most soft and chewy Snickerdoodle cookies with a delicious Brown Butter Frosting!
Author Holly

Ingredients

  • 1/2 cup salted butter
  • 1 roll (16.5 ounces) Pillsbury refrigerated sugar cookie dough
  • 3 Tablespoons plus 1 teaspoon cinnamon-sugar, divided
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 1 ½ cups powdered sugar
  • 3 Tablespoons half-and-half (or milk)

Instructions

  • Heat oven to 350°F. Line two cookie sheets with parchment paper. Set aside.
    In a small saucepan, cook/melt butter over medium heat, 8 to 10 minutes, stirring constantly until it becomes a deep golden brown. Remove from heat and let cool for about 10 minutes.
  • In a large bowl, break up cookie dough. Add 3 tablespoons of the cooled butter, the flour and egg; stir until well blended.
    Shape cookie dough into 32 (1 ¼-inch) balls. Roll balls in 3 tablespoons of the cinnamon-sugar mixture. Place 2 inches apart on the prepared cookie sheets.
  • Bake cookies for 10 to 12 minutes or until edges are golden brown. Carefully, remove from oven and let cookies cool on the cookie sheets.
  • Frosting: In a small bowl, whisk the remaining cooled brown butter, powdered sugar and half-and-half together until well blended and creamy.
    Frost cookies, then sprinkle each cookie evenly with remaining cinnamon-sugar. Enjoy!

Notes

Adapted from Pillsbury

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The Best Snickerdoodles

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