Snickerdoodle Cookie Recipe | FoodByMaria Recipes

Vegetarian

Brown Butter + White Chocolate Snickerdoodle Cookie Recipe

Last Updated:

Prep

20 minutes

Cook

12 minutes

Yield

16 -18

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.

Is there anything better than a delicious snickerdoodle cookie recipe during the holiday season? This cinnamony recipe combines what you love about classic snickerdoodle cookies but adds in brown butter and white chocolate to elevate the flavors and really wow your guests and family this Christmas.

Snickerdoodle cookie recipe sprinkled across a countertop

Why you’ll love this snickerdoodle cookie recipe:

  • Added Flavor: With the white chocolate and the brown butter, we’ve really elevated this delicious cookie to take it to the next level
  • Easy: Make these cookies in only 30-minutes. They taste great but you won’t spend all day in the kitchen
  • Great Gift: Wrap these up in a pretty tin or box and gift them to teachers, family, friends, etc.

Snickerdoodle cookie recipe sprinkled across a countertop

Ingredient Notes: 

Cinnamon: Cinnamon is much more than a delicious, warming spice, it also can help lower blood sugar levels, and is well-known for its benefits for diabetics. Cinnamon is also anti-viral, anti-fungal, and contains antioxidants that are good for your body. This glorious spice deserves so much more credit than it gets!

Brown Butter: Brown butter is made by cooking unsalted butter long enough to turn the milk solids brown while cooking out any water present in the butter. It adds a nutty or toasty flavor to the butter that makes for a really rich, intense flavor that’s great in baking.

Snickerdoodle cookie recipe stacked on countertop

How to make this snickerdoodle cookie recipe:

  1. Preheat the oven to 355F, and line 2 baking trays with parchment paper.
  2. 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 color from golden to amber to chestnut red to brown.  Once it contains mainly dark brown color, 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.
  3. In a medium-sized bowl, combine flour, baking soda, salt, and cinnamon. Set aside.
  4. In a large bowl, combine brown butter, sugars, and vanilla, with a hand mixer on medium/high speed until light and pale in color. 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.
  5. 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. 
  6. Evenly space the cookie dough 2-3 inches apart onto the baking trays. 
  7. Bake for 12 – 14 minutes, until slightly golden on the edges.
  8. Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.

Expert Tips & FAQ: 

How to make this snickerdoodle cookie recipe vegan: To make vegan, swap brown butter with earth balance AND replace white chocolate chips with your favorite dairy-free chips or chocolate bars!

How do I make this recipe gluten-free? Swap the all-purpose flour 1 ½ cups of Bob’s Red Mill 1:1 Gluten-Free Flour Blend!

How do I store snickerdoodle cookies? 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. 

Serving: Serve with your favorite milk or plant-based milk- adding vanilla for an extra touch!

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Brown Butter + White Chocolate Snickerdoodle Cookie Recipe

5 from 8 votes
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.
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Vegetarian
Cuisine Baked Goods
Servings 16 -18
Calories 191 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Enjoy!!

    Notes

    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!

    Nutrition

    Serving: 18g | Calories: 191kcal | Carbohydrates: 21.3g | Protein: 1.9g | Fat: 10.9g | Saturated Fat: 6.6g | Polyunsaturated Fat: 0.5g | Cholesterol: 47.7mg | Sodium: 43.5mg | Fiber: 0.3g | Sugar: 12g
    Review This Recipe Let us know how it was!
    Hannah B.

    5 stars
    This was the perfect recipe to come across today as I needed some cookies for upcoming events. I made them as directed, they turned out soft, and delicious. As usual, good work FoodbyMaria!

    Maria Koutsogiannis

    thank you so much for the love, Hannah!!!

    Mary T.

    5 stars
    These look so good!!! Any good sugar replacement? Would you use Almond Flour instead of all-purpose? Can you make a Christmas cookie that’s GF and without sugarcane. Thank you!

    Maria Koutsogiannis

    if you don’t consume sugar I recommend Lakanto munkfruit Sugar replacement! It’s a 1:1 and works great! I would also use Bob’s Red Mill Gluten Free 1:1 flour to replace the all-purpose!

    Michelle F

    5 stars
    These were delicious! Your blog has been my go-to for one year now and I’ve yet to make a bad recipe. Thank you Maria!

    Maria Koutsogiannis

    thank makes me so happy, thank you, Michelle!

    Savannah

    5 stars
    Just researching the many recipes to make cookies for Christmas, I will have to give this recipe a whirl! They look quite simple to make, and I always love the way that white chocolate makes my house smell!

    Maria Koutsogiannis

    You are going to love these so much, thanks Savannah!

    Sherry

    5 stars
    I have been hearing about snickerdoodle so much, when I saw that you had a recipe, I just had to try it.
    They taste great. I love them. Thank you for sharing!

    Maria Koutsogiannis

    they are so good!

    Allie T

    5 stars
    I made these today and they were delicious! I followed the recipe as is, which is always well written, thank you! They were soft and perfectly sweetened. Thank you for this recipe!

    Maria Koutsogiannis

    thanks hun!

    Georgina

    5 stars
    This recipe was so delicious! Soft cookies and I even made some adjustments, I also suspect it would be good with other spices like nutmeg!

    Maria Koutsogiannis

    thanks hun!

    Jodi

    5 stars
    Another great recipe!! Great touch with the white chocolate. I made it with half-almond flour and they turned out delicious!

    Maria Koutsogiannis

    thanks so much, jodi!

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