Super soft and slightly tangy Brown Butter Snickerdoodles with a brown sugar frosting. I love cookie season!!!

Super soft and slightly tangy Brown Butter Snickerdoodles with a brown sugar frosting. I love cookie season!!!

Oh my goodness Soft Batch Brown Butter Snickerdoodles oh my goodness.

OK before I get into these, can I tell you guys a secret? Alex and I are thinking about getting a dog.

I’ve always liked dogs, but in the last few years I’ve become obsessed. I blame my mom. She is so obsessed with dogs that she will stop anything she’s doing, walk up to a dog, and start petting it.

Super soft and slightly tangy Brown Butter Snickerdoodles with a brown sugar frosting. I love cookie season!!!

We used to go to dog parks when I was younger just to hang out with the dogs. And sometimes when she’s really mad, she’ll playfully yip at us as her way of saying “I’m warning you.”

I love my mom.

Growing up I used to think she was koo-koo. But recently I’ve been wanting one so badly. I GET IT NOW, MOM.

Super soft and slightly tangy Brown Butter Snickerdoodles with a brown sugar frosting. I love cookie season!!!

OK now for cookies. I tested this recipe like 4 times to get it as perfect as could be, and the result is one of the best cookies I’ve ever made on the blog. They’re so soft and moist.

I added a secret ingredient to make them extra tangy– Greek yogurt. It gives the cookies that classic Snickerdoodle taste, but with a twist. It also helps with the chewiness of the cookies (chewy factor = out of this world).

I baked these babies using my newest bakeware from Anolon (namely, their 8.5-inch French skillet and their 14×16-inch cookie sheet). I was especially amazed at how well the cookies baked on the non-stick cookie sheet; no parchment paper or greasing was required. The cookies slid right off the tray. And even more importantly, they cooked perfectly evenly.

Super soft and slightly tangy Brown Butter Snickerdoodles with a brown sugar frosting. I love cookie season!!!

As someone who bakes literally every day, I highly recommend getting this cookie sheet. And it’s only $15.99! Like what?!

Oh and I made a video for you guys! I’m so excited about it. Highlights include:

-Me eating a cookie off the cookie sheet because I couldn’t wait
-The words “nom nom NOM NOM”

ENJOY! XO!


5.0 from 1 reviews
Softbatch Brown Butter Snickerdoodles + Video
 
Serves: 9 large cookies
Ingredients
for the cookies
  • ½ cup salted butter
  • ½ cup granulated sugar
  • ⅓ cup light brown sugar
  • 1 large egg plus 1 egg yolk, room temperature
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 tablespoon plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1¼ cups flour
  • ½ cup sugar
  • 2 tablespoons ground cinnamon
for the frosting
  • ¼ cup salted butter, room temperature
  • 2 tablespoons dark brown sugar, plus more for sprinkling
  • 1 cup powdered sugar
Instructions
  1. Preheat oven to 350°F. Prepare a baking sheet with either parchment paper or oil. Set aside.
  2. In a small saucepan over medium heat, melt the butter for roughly 5 minutes, swirling the pan every 20 seconds or so. Heat until the white milk solids become a medium brown color. Remove from heat and allow to cool slightly.
  3. In a large bowl, combine browned butter, granulated sugar, and brown sugar. Whisk to combine. Add in egg and yolk, whisking until the mixture turns slightly lighter in color.
  4. Sprinkle in salt, baking soda, cream of tartar, yogurt/sour cream, vanilla, and flour. Fold batter together using a spatula. Mixture will be relatively wet.
  5. Combine sugar and cinnamon in a small bowl. Roll 2-3 tablespoons of batter into a ball, then dip completely in cinnamon sugar. Place on prepared baking sheet, leaving at least 1.5 inches between each cookie. Repeat with remaining cookies.
  6. Bake for 12-14 minutes, until the cookies have started to wrinkle but are still pale in color (NOT golden brown!). Remove from oven and let sit on baking sheet for 10 minutes (they will continue to cook as they cool).
  7. While the cookies are baking, make the frosting. Combine butter, dark brown sugar, and powdered sugar in a standing mixer. Whisk on medium speed until batter becomes light and fluffy, about 1 minute.
  8. Once cookies have cooled completely, top with frosting. Or don't, because to be honest these cookies are AMAZING on their own, too!!

This post is sponsored by Anolon. All text and opinions are 100% my own. Thank you for supporting the companies that help make Broma possible!

26 comments

Reply

I love that video!! You did such an amazing job! Can’t wait to try these cookies 🙂 browned butter is the best

Sarah | Broma Bakery
Reply

Omg thank you! So glad you enjoyed 🙂

Reply

Oh wow, these look so yummy! I love snickerdoodles, especially this time of year.

Sarah | Broma Bakery
Reply

Right? SO holiday-y!!!

Reply

OMG. Get a dog!!! It will totally change your life, in the best way possible!! 😀

Reply

Ohh I love this video! Also, can I eat a vat of that frosting? I just need it!

Sarah | Broma Bakery
Reply

Oh sure thing, just as long as we can share it 😉

Reply

Rescue a dog! You will NEVER be sorry you did. ??? Love your blog – beautiful photography and great recipes!

Reply

In the video I see 2 eggs and what looks like 1 cup butter instead of the recipe list stating 1/2 c butter and 1 egg.
I have followed the written recipe to the T-and it is not at all “wet” but quite solid much like traditional cookie dough.
Did you double the recipe in the video?

Sarah | Broma Bakery
Reply

Hi Sandy! In the video I used 1/2 cup butter and 1 egg plus 1 egg yolk. I did just notice that I only put 1 egg in the written recipe, but have updated it now. My apologies! Even so, the dough should’ve still been fairly wet; the difference with not putting in 1 yolk should not make the batter dry…. did you use traditional AP flour and measure out 1 1/4 cups? Sorry for the difficulty!

Reply

You had me at brown butter Sarah! They look delicious! Love the video too!

Sarah | Broma Bakery
Reply

Thank you Mary Ann!

Reply

These cookies are perfection and I love Anolon pans… so, are you going to get a dog? My kids are dying to get one. . I’m still on the fence.

Sarah | Broma Bakery
Reply

Oh my goodness, so glad you know and love them! I don’t want to bake with anything else now!! And omg we really need to. What kind is the big question though!!!

Reply

I literally can’t resist anything that says “soft batch”. Done. Sold. Gimme.

Sarah | Broma Bakery
Reply

RIGHT?! Totes agree.

Reply

Oh my gosh!! These look simply perfect. I love soft batch and that frosting sounds to die for! And you should get a dog! 🙂

Sarah | Broma Bakery
Reply

Yaaay, another vote for the dog! Thanks love!

Reply

How are your photos so ridiculously gorgeous every single time?! These cookies would go perfectly with the coffee I’m having this morning. 🙂

Sarah | Broma Bakery
Reply

Oh my goodness, THANK YOU! That means so much <3

Reply

Does the batter really require no chilling time. Before baking? Usually with melted butter my cookies are flat unless I chill the dough. Just want to make sure before I make them tomorrow.

Sarah | Broma Bakery
Reply

Hi Suzanne! You are correct- no chilling time 🙂

Reply

That’s so exciting that you are thinking of getting a dog!!! I hope you do!

I absolutely LOVE snickerdoodles, so these cookies are right up my alley. They look so beautiful!

Reply

Love the video!
look amazing!

Reply

Love the video!
They look amazing.

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