This easy snickerdoodle cookie recipe is perfect for the holiday season with delicious added flavors of brown butter and white chocolate that take these to the next level.
1 cup butter
¾ cup brown sugar
1/3 cup sugar
1 egg (room temperature)
1 egg yolk (room temperature)
1 ½ tbsp vanilla
1 ¾ cup all-purpose flour
½ tsp baking soda
1 tsp salt
1 ½ tsp cinnamon
½ cup white chocolate chips
Preheat the oven to 355F, and line 2 baking trays with parchment paper.
In a medium-sized pot place ½ cup of butter, stirring constantly over high heat. In a few minutes, the butter will foam up, cooking off any water content. Continue stirring, waiting for it to foam up a second time. After it foams the second time, the butter will begin to change colour from golden to amber to chestnut red to brown. Once it contains mainly dark brown colour, immediately transfer to a heat-safe container, and allow to cool in the fridge. As soon as it’s firm, soften OR allow it to come to room temperature.
In a medium-sized bowl, combine flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, combine brown butter, sugars, and vanilla, with a hand mixer on medium/high speed until light and pale in colour. One at a time, slowly mixes in the egg and yolk, until just combined. Add the flour mixture and mix until well combined. Fold in the white chocolate chips. Cover the bowl in plastic wrap and refrigerate for 30-45 minutes.
Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth. Roll the cookie dough balls out with your hand, until smooth. Add extra white chocolate chips to the top of the cookie dough balls.
Evenly space the cookie dough 2-3 inches apart onto the baking trays.
Bake for 12 – 14 minutes, until slightly golden on the edges.
Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.
To make vegan, swap brown butter with earth balance AND replace white chocolate chips with your favorite dairy-free chips or chocolate bars!
Swap the all-purpose flour 1 ½ cups of Bob’s Red Mill 1:1 Gluten-Free Flour Blend!
Omit cinnamon for no-spice and add more chocolatey goodness!!
Add flaky salt on top of cookies after baking if desired!
Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
Serve with your favorite milk or plant-based milk- adding vanilla for an extra touch!
Have fun with it!
- Serving Size: 18
- Calories: 191
- Sugar: 12g
- Sodium: 43.5mg
- Fat: 10.9g
- Saturated Fat: 6.6g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 21.3g
- Fiber: 0.3g
- Protein: 1.9g
- Cholesterol: 47.7mg
Keywords: best, easy, mix, butter