I don’t know about your taste buds, but these bourbon brown butter snickerdoodles might be my favorite recipe to transition from November to December. All November long, we indulged in pies and tarts and warm, nutty flavors, but with December upon us, it’s time to hop to Christmas. We need gingerbread and peppermint and cocoa, but most of all, we need COOKIES. So, without further ado, bourbon brown butter snickerdoodles.
Growing up, snickerdoodles were my fave. All the kids at the mall would go for the chocolate chip cookies or the big iced slices of cookie cake, but me? I just wanted a snickerdoodles. Now, as an adult, I still love a snickerdoodle from time to time, but moreso than that, I love brown butter and bourbon. Those two flavors make for a warm and comforting combination that, honestly, I’m kinda shocked hasn’t made it’s way into a cookie on this site until now. These are FABULOUS, and I can’t wait to tell you how to make them.
We start with the butter. Browning butter is a skill in and of itself, but luckily, I made a tutorial on how to do it well! Brown a cup of butter on the stove and allow it to cool. Add in the brown sugar, sugar, and eggs, followed by the bourbon and vanilla extract. Next, we toss in the dry ingredients and roll rounds of dough into little cookie balls! Easy peasy.
These bourbon brown butter snickerdoodles are a great options for the adult cookie lovers in your life or for basically anyone with an affinity for bourbon. Give them a try and let me know what you think! I’d love to hear all about the great treats you plan on making this year, so shoot me an email if you have any terrific ideas. Happy Friday and Happy Baking!
If you like these bourbon brown butter snickerdoodles you should try:Print
Bourbon Brown Butter Snickerdoodles
Bourbon brown butter snickerdoodles are chewy brown sugar cookies scented with bourbon and rolled in cinnamon sugar!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 24
- Category: Dessert
- 1 cup unsalted butter, chopped
- 1–1/4 cup brown sugar
- 3/4 cup sugar, divided
- 1 egg plus 1 egg yolk
- 2 tablespoons bourbon
- 2 teaspoons vanilla extract
- 2–1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2½ teaspoon cinnamon, divided
- ¼ teaspoon salt
- Place a medium saucepan over medium heat and add the butter. Stir regularly to allow the butter to melt evenly. The butter will melt, bubble, foam, and finally begin to brown after about 5 minutes. Continue stirring all along until the butter mixture turns a golden amber color and smells nutty and fragrant. Scrape the contents of the pan into a large bowl and place in the fridge to cool for 20 minutes.
- Once about room temperature, stir in the brown sugar and ½ cup sugar. Add in the egg, yolk, bourbon, and vanilla, and stir to combine. Add in the flour, cornstarch, cream of tartar, baking soda, ½ teaspoon cinnamon, and salt and stir on low just until combined. Use a medium cookie scoop or spoon to portion out 2 tablespoon-sized rounds of dough and roll in hands quickly to smooth. The dough is dry. Combine the remaining ¼ cup sugar and 2 teaspoons cinnamon in a small bowl and toss each dough ball in the mixture. Place on a covered pan in the fridge to chill for about 30 minutes.
When ready to bake, preheat the oven to 350 degrees and line 2 sheet pans with parchment paper. Place dough balls 2” apart on the try and bake for 11-12 minutes or until the tops are cracked. Remove from oven to cool completely before enjoying.