brown butter graham snickerdoodles

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Brown butter graham snickerdoodles flavored with brown butter and graham flour!

Snickerdoodles are like a worn-in book with pages rumpled from use and the occasional coffee stain from a careless jostle: comforting and enveloping. With the familiar cracked tops and dusting of cinnamon sugar, these pillowy cookies are unmistakably snickerdoodles, yet I like to think of them as snickerdoodles, reimagined.

Brown Butter Graham Snickerdoodles

Brown butter plus a scoop of graham flour add layers of flavor; swapping half the white sugar for brown sugar is the secret to incredibly soft and chewy cookies. If you love snickerdoodles, these belong in your cookie jar.

Brown Butter Graham Snickerdoodles

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Brown Butter Graham Snickerdoodles

Brown Butter Graham Snickerdoodles


Scale

Ingredients

Cookies

  • 1 cup unsalted butter
  • 2 cups plus 2 Tbsp flour
  • 1/2 cup graham flour*
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract

For Rolling

  • 1/4 cup sugar
  • 2 tsp cinnamon

Instructions

  1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solidified, about 45 minutes to an hour.
  2. Whisk together flour, graham flour, cream of tartar, baking soda, cinnamon, and salt in a small bowl. Beat solidified brown butter and sugars in a large mixer bowl at medium speed until creamy. Add eggs and vanilla, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Transfer dough to an airtight container and refrigerate for at least 1 hour, or overnight.
  3. Preheat oven to 350°F (if cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Whisk together sugar and cinnamon in a shallow bowl. Scoop 1 1/2″ balls of dough and dredge in cinnamon-sugar; place two inches apart on prepared baking sheets and flatten slightly.
  4. Bake, rotating pans halfway through, for 10 to 12 minutes, until edges and tops are set. Cool for 5 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature.


Notes

Graham Flour: I used Bob’s Red Mill.

Keywords: Brown Butter, Graham Flour, Snickerdoodles, Cookies

Brown Butter Graham Snickerdoodles

More snickerdoodle cookies you’ll love:

Cranberry Orange Snickerdoodles
Almond Snickerdoodles
Brown Butter Chai Snickerdoodles

39 comments
  1. Girl, I am laughing myself absolutely silly right now! I totally predicted you would make these cookies using melted butter…also, a ginger-graham Snickerdoodle biscotti with toasted almonds! (I won’t make them because I know you will, LOL.) As soon as I saw the title in my blog feed, I knew it was yours and got all goose-pimply. Call it a premonition. I get the same vibes from Valerie, too, then see the recipe on her blog. Just hilarious, weird and goose-bumpy all the same. I also see you making a holiday tart using graham flour and wonderful winter fruits, liqueur and nuts as well! Salted caramel, fresh ginger whipped cream and candied ginger, too, perhaps? I guess it is just getting to know you as a baker. This recipe is SO YOU! And, I cannot wait to bake up a batch. The only thing I would add would be a whisper of nutmeg. Thanks ever so much for sharing, Laura!

  2. These snickerdoodles do belong in my cookie jar! Like this idea of the graham meal AND who doesn’t luv the smell and taste of brown butter? Delicious!

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