Brown Butter Bourbon Snickerdoodles

5 from 2 votes

Brown Butter Bourbon Snickerdoodles

These small batch Brown Butter Bourbon Snickerdoodles are soft and chewy, and only require about 45 minutes from start to finish!

Prep Time15

Cook Time10

Chill Time15

Total Time40

Course: Dessert, Snack

Cuisine: American

Keyword: Bourbon, Brown Butter, Cookies, Snickerdoodles

Servings: cookies

Calories: 272kcal

Author: Mike Johnson

Ingredients

For the Cookies:

150 g all-purpose flour
½ teaspoon baking soda
1 teaspoon cream of tartar
¼ teaspoon ground cinnamon
¼ teaspoon fine sea salt
113 g unsalted butter cubed
110 g dark brown sugar
50 g granulated sugar
1 large egg yolk
15 g bourbon
8 g sour cream

For the Rolling Mixture:

25 g granulated sugar
½ teaspoon ground cinnamon

Metric - US Customary

Instructions

For the cookies, in a small bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt until they are well combined. Set aside the mixture.
Place the butter in a light-colored skillet. (A light-colored skillet will help you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly. Once melted, the butter will start to foam. Keep stirring. After 5 to 8 minutes, the butter will begin browning; you’ll notice that lightly browned specks will begin to form at the bottom of the pan, and you’ll start to smell a nutty aroma. Once the butter is browned, immediately remove it from the heat and pour it into a medium heat-safe bowl.
Add the dark brown sugar and granulated sugar to the brown butter, and whisk until they are combined. Add in the egg yolk, bourbon, and sour cream, and whisk until fully incorporated. Add in the dry ingredients and mix them with a silicone spatula until the flour is completely incorporated. Put the bowl in the fridge, and chill the dough for 15 minutes.
While the dough is chilling, preheat the oven to 350°F (180°C) and make the rolling mixture. Combine the sugar and cinnamon in a small bowl. Line a baking sheet with parchment paper, then set it aside.
Using a large (3-tablespoon) spring-loaded cookie scoop, scoop the dough into eight pieces and roll them into balls. Toss the balls in the rolling mixture, then place them on the prepared baking sheet. Bake the cookies for 8 to 10 minutes, or until they are lightly browned on the sides; the centers will look very soft. Remove the pan from the oven, and cool the cookies on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Store leftover cookies in an airtight container at room temperature for up to 3 days

Notes

Note: For a more traditional (kid-friendly) version of these snickerdoodles, just replace the bourbon with vanilla extract!

Nutrition