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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