Brown Butter + White Chocolate Snickerdoodle Cookie Recipe

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.

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.

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.

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. 

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

Other sweet recipes you’ll love: 

• Homemade Peanut Butter Cups
• Vegan Cinnamon Bun Bread
• Vegan Cashew Chocolate Mousse Cake
• Snickerdoodle Cupcakes

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For more Greek Recipes:

Brown Butter + White Chocolate Snickerdoodle Cookie Recipe

5 from 9 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.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Vegetarian

Cuisine Baked Goods

Servings 16 -18

Calories 191 kcal

Ingredients

  

1x2x3x

• 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

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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: 18 | 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

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