Oh, Christmas cookies! Seriously, is there anything better than the smell of warm spices and sugar filling the kitchen during the holidays? These Brown Butter Snickerdoodle Christmas Cookies are my absolute go-to. They take that classic snickerdoodle we all know and love and kick it up a notch with the incredible nutty flavor of browned butter. Every year, the moment I start browning the butter, my kids come running – they know it means a batch of these magical cookies is on its way! They’re just so wonderfully chewy and have this cozy flavor that just screams *holiday*. Trust me, they’ll disappear faster than Santa down a chimney!
Why You’ll Love These Brown Butter Snickerdoodle Christmas Cookies
Honestly, what’s not to love here? These cookies hit all the right notes for holiday baking. Here’s why they’ll become your new favorite:
- That Irresistible Brown Butter Flavor: It’s like a cozy hug in cookie form, adding a deep, nutty complexity you just don’t get with regular butter.
- Perfectly Chewy Texture: We’re talking soft centers and slightly crisp edges – pure cookie bliss!
- So Easy to Make: Even if you’re new to baking, these are surprisingly straightforward. No fancy techniques required!
- Festive & Crowd-Pleasing: Their classic cinnamon-sugar coating makes them look so pretty and smell amazing, perfect for cookie platters or gifting.
- They Smell Divine: Seriously, the aroma while they bake will make your whole house feel like Christmas morning.
Gather Your Ingredients for Brown Butter Snickerdoodle Christmas Cookies
Alright, let’s get our cookie-making station ready! To whip up these amazing Brown Butter Snickerdoodle Christmas Cookies, you’ll want to have these goodies on hand. You might already have most of them in your pantry, which is always a win!
- 1 cup (2 sticks) unsalted butter – this is what we’ll brown for that amazing flavor!
- 2 cups all-purpose flour – the base of our cookies
- 1 teaspoon baking soda – for a little lift
- 1/2 teaspoon salt – to balance all that sweetness
- 1 1⁄2 cups granulated sugar, divided – so we have some for the dough and some for rolling, with cream of tartar mixed in!
- 2 large eggs – room temperature is best if you remember
- 1 teaspoon vanilla extract – the classic flavor booster
- 1 teaspoon cream of tartar – this is what gives snickerdoodles their special tangy taste and texture
- For rolling: 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon – get ready for that pretty cinnamon-sugar coating!
Essential Equipment for Baking Brown Butter Snickerdoodle Christmas Cookies
To make your Brown Butter Snickerdoodle Christmas Cookies absolutely perfect, you’ll want a few key players in your kitchen. Having these ready makes the whole baking process so much smoother. You’ll need:
- A medium saucepan for browning that glorious butter.
- A handy mixing bowl, or maybe a stand mixer if you have one, for bringing everything together.
- A whisk and a spatula or wooden spoon for mixing.
- Rimmed baking sheets – I like to use two so I can bake pretty much constantly!
- Parchment paper is a lifesaver for preventing sticking and easy cleanup.
- A wire cooling rack so your cookies can cool off properly.
- Measuring cups and spoons, of course!
Step-by-Step Guide to Making Brown Butter Snickerdoodle Christmas Cookies
Okay, let’s get baking! Following these steps will lead you to the most amazing Brown Butter Snickerdoodle Christmas Cookies. It’s a pretty simple process, but paying attention to a few details really makes a difference. Once you get the hang of it, you’ll be whipping these up in no time – maybe even humming along to some Christmas tunes like I do! If you love cinnamon-y treats, you might also want to check out these Christmas morning cinnamon rolls or these super easy 3-ingredient Christmas cookies. And for pure decorating fun, don’t miss my soft sugar cookies for Christmas decorating!
Browning the Butter: The Key to Flavor
This is where the magic really starts! Melt your butter in a medium saucepan over medium heat. Don’t just let it melt and walk away! Keep an eye on it and stir occasionally. You’ll see it foam up, then the milk solids at the bottom will start to turn golden brown. What you’re looking for is this gorgeous amber color and a sweet, nutty aroma. Be careful though, it can go from perfectly browned to burnt in a flash! Once it smells amazing and looks like liquid gold, pull it off the heat right away. Let it cool for just a few minutes before using it – we don’t want to scramble those eggs!
Mixing the Dough for Your Brown Butter Snickerdoodle Christmas Cookies
While your butter cools a bit, let’s get the dry ingredients sorted. In a medium bowl, whisk together your flour, baking soda, and salt. This just makes sure everything is evenly distributed so you don’t get a weird bite of just baking soda. Now, in a big bowl (or your stand mixer bowl!), cream together that lovely browned butter and 1 cup of the granulated sugar until it looks light and fluffy. Really get in there and beat it up! Next, add your eggs one at a time, mixing well after each, and then stir in that vanilla. Finally, start adding your dry ingredients to the wet ingredients, a little bit at a time. Mix until *just* combined – seriously, stop as soon as you don’t see streaks of flour. Overmixing is the enemy of chewy cookies! And remember, that cream of tartar is what gives snickerdoodles their signature slight tang, so don’t skip it!
Forming and Rolling the Cookies
Now for the fun part that makes them look so festive! In a small bowl, whisk together the remaining 1/2 cup of granulated sugar with that teaspoon of cream of tartar. This is NOT the cinnamon-sugar mix yet; this is for coating the dough balls before they get their cinnamon sparkle. In a separate tiny bowl, mix up the 2 tablespoons of granulated sugar with the 1 teaspoon of ground cinnamon. Grab a rounded tablespoon of your cookie dough and roll it into a nice, smooth ball between your palms. Then, roll that ball generously in the cinnamon-sugar mixture. Make sure it’s coated all over! Place these little beauties about 2 inches apart on your baking sheets lined with parchment paper. They’ll spread a bit, so give them some breathing room. If you’re feeling ambitious, you can try rolling some in the cinnamon sugar and leaving some plain for a nice contrast on your Christmas cookie platter!
Baking and Cooling Your Christmas Cookies
Time to bake these beauties! Preheat your oven to 375°F (190°C). Once your oven is ready and your cookies are all rolled and on their parchment-lined sheets, pop them in. They usually only need about 9-11 minutes. What you’re looking for is the edges to be just lightly golden brown. The centers might still look a tiny bit soft, and that’s actually what we want for chewy cookies! Don’t overbake them! Let them cool on the baking sheets for about 5 minutes. They’ll still be a bit delicate, so this initial cooling on the pan helps them set up. Then, carefully transfer them to a wire cooling rack to cool completely. This is super important for getting that perfect chewy texture and for them to firm up enough so you can stack them!
Tips for Perfectly Chewy Brown Butter Snickerdoodle Christmas Cookies
Making these Brown Butter Snickerdoodle Christmas Cookies awesome every single time is totally doable! For that perfect chewy texture that everyone raves about, a couple of little tricks really make a difference. First off, don’t overbake them! Seriously, pull them out when the edges are just starting to turn golden and the centers still look a little soft. They’ll firm up as they cool. Also, make sure your butter is *perfectly* browned for that rich, nutty flavor – watch it closely so it doesn’t burn! Using room temperature eggs and butter (before you brown it!) helps too, so everything mixes smoothly. If you love a good chewy cookie, you should also peek at my chewy oatmeal raisin cookies recipe and these classic chocolate chip cookies. Follow these tips, and you’re guaranteed holiday cookie perfection!
Ingredient Notes and Substitutions
You know, sometimes you get into the kitchen and realize you’re missing just one little thing. Don’t panic! For these Brown Butter Snickerdoodle Christmas Cookies, most ingredients are pretty standard. If you don’t have unsalted butter, you can totally use salted, but I’d cut back on the salt you add to the dry ingredients to maybe just 1/4 teaspoon to start. Cream of tartar is what gives snickerdoodles their signature tang; it’s usually in the spice aisle. If you absolutely can’t find it, you could try using 1 1/2 teaspoons of baking powder instead, but the flavor will be a bit different – less tangy, more just sweet and cinnamony. Everything else is pretty straightforward!
Frequently Asked Questions About Brown Butter Snickerdoodle Christmas Cookies
Got questions about these festive Brown Butter Snickerdoodle Christmas Cookies? I’ve got answers! Here are some things people often ask:
Can I make the dough for these Christmas cookies ahead of time?
Oh yes, you absolutely can! You can make the dough and then wrap it up tightly in plastic wrap and pop it in the fridge for up to 3 days. When you’re ready to bake, let it sit out for about 30 minutes to soften just enough to roll easily. You can even freeze dough balls! Just roll them, arrange them on a baking sheet in the freezer until solid, then transfer them to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time. It’s a great way to prep for those spontaneous holiday cookie cravings or for a gift! Think of it like setting up your Christmas morning traditions – prepping ahead makes the day so much smoother! For even more organized holiday fun, check out my stress-free Christmas planning checklist.
Why do my Brown Butter Snickerdoodle cookies turn out flat?
Ugh, flat cookies are so disappointing! Usually, it comes down to a couple of things. If your butter was too soft or even melted (not just browned and slightly cooled), it can make the dough too liquid. Also, if you didn’t use cream of tartar, that can affect the spread! Make sure you’re chilling the dough if it seems too soft before rolling, and giving them enough space on the baking sheet. Oh, and always make sure your baking soda is fresh!
How should I store these holiday cookies to keep them chewy?
The best way to keep these Brown Butter Snickerdoodle Christmas Cookies perfectly chewy is to store them in an airtight container at room temperature! Layering them between sheets of parchment paper can also help. They’re usually best within 3-4 days, but honestly, they rarely last that long in my house. If you find they start to get a little stiff, you can pop a slice of fresh bread in the container overnight, and it helps re-soften them.
What’s the difference between a regular snickerdoodle and this brown butter version?
Great question! The main difference is the *flavor*! A classic snickerdoodle uses regular butter, giving it that familiar sweet and tangy taste from the cream of tartar. These Brown Butter Snickerdoodle Christmas Cookies take it up a notch by browning the butter first. That process unlocks this amazing, deep, nutty, almost caramel-like flavor that’s incredibly rich and adds a whole new layer of deliciousness. It’s like the snickerdoodle got a sophisticated holiday makeover!
Nutritional Information for Your Christmas Cookies
Just so you know, these nutritional estimates are for one single Brown Butter Snickerdoodle Christmas Cookie, based on typical ingredient measurements. Keep in mind that exact numbers can vary a little depending on how big you roll your cookies or if you make any ingredient swaps. It’s a pretty balanced cookie, packed with that delicious holiday cheer!
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g
Share Your Brown Butter Snickerdoodle Christmas Cookie Creations!
Okay, I’ve spilled all my secrets for these amazing Brown Butter Snickerdoodle Christmas Cookies, and now it’s YOUR turn! Did you make them? How did they turn out? I’d absolutely LOVE to hear all about your experience in the comments below! And if you snapped a pic, you know I want to see it – tag me on social media! Your creations totally make my day! If you have any questions or want to share feedback directly, feel free to reach out!
Print
Brown Butter Snickerdoodle Christmas Cookies
- Total Time: 30 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chewy snickerdoodle cookies with a rich brown butter flavor, perfect for the holidays.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
- For rolling: 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon
Instructions
- Melt the butter in a saucepan over medium heat. Cook, stirring occasionally, until the butter turns golden brown and smells nutty. Remove from heat and let cool slightly.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the browned butter and 1 cup of the granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine the remaining 1/2 cup granulated sugar with the cream of tartar.
- Roll rounded tablespoons of dough into balls.
- In a separate small bowl, combine 2 tablespoons granulated sugar and 1 teaspoon cinnamon for rolling.
- Roll each dough ball in the cinnamon-sugar mixture.
- Place dough balls 2 inches apart on baking sheets lined with parchment paper.
- Bake in a preheated oven at 375°F (190°C) for 9-11 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewiness, slightly underbake the cookies.
- Ensure your butter is fully browned for the best flavor.
- Store cooled cookies in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: brown butter cookies, snickerdoodle cookies, christmas cookies, holiday baking, chewy cookies, sugar cookies, cinnamon sugar cookies