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Browned Butter Snickerdoodles with Toffee add a buttery, nutty flavor to the classic snickerdoodle cookie recipe. This traditional Christmas cookie is extra special because it is made with brown butter and rich Heath bits and rolled in cinnamon sugar.
I’m struggling to get into cookie baking mode this year. This is kind of a problem as a food blogger since the Food Blogger Rule Book says I should have posted, like, seven new cookie recipes by now. I should already be posting New Year’s Eve appetizers and drinks, and I should be in my kitchen making all kinds of healthy recipes the post just after January 1st, when everyone is trying to eat healthier and get in shape.
But here I am, posting my first cookie recipe of the holiday season. I guess since I can’t eat them due to my gluten allergy, I don’t get as excited about making them, and I have to trust only the palettes of my taste testers to tell you all if they are good or not.
I could be making gluten free cookies, I suppose, but truth be told, even in December I’d still rather eat ice cream. In fact, we may or may not have had ice cream cake for Christmas the past couple of years, and I may or may not have put candles in it so we could sing Happy Birthday to Jesus.
Now while I will still make Snowballs for mom, maybe some Gluten Free Almond Crescents for myself, Crackly Gingersnaps for the Hubby, and Crispy Snickerdoodles for my dad and sister, I did feel that I just couldn’t go through a holiday season without a new Christmas cookie recipe.
So even though it’s just a little twist on an old favorite, it’s a pretty tasty twist…
Brown Butter Snickerdoodles with Toffee Bits
I love toffee and will happily add it to pretty much anything. Snickerdoodles seemed like a natural match because of the light cinnamon sugar coating on the outside. Then, well, browned butter, let’s talk about it. Toffee already has a caramelized, buttery flavor, so adding the hint of nutty goodness from browning the butter is just a perfect pairing.
How to make Browned Butter Snickerdoodles with Toffee…
I typically use half shortening and half butter in my snickerdoodles, but this time I used all butter, melting down half of it, slowly cooking till it smelled all heavenly in my kitchen and was a lovely golden color. Then I let it cool before mixing up the cookies. This means you will need to chill the dough a bit so that you can roll it easily, but isn’t that half hour in the fridge worth it for the lovely taste of brown butter? Yes, yes, I think so.
Now I will say, because it’s how my dad likes them, I am on Team Thin and Crispy when it comes to snickerdoodles. So these, my friends, are thin and crispy because I always pat them down a bit before baking. I am not sure, but maybe if you leave them as balls and slightly underbake them, they will turn into the chewy variety. I know, I know, I made, like, six trays of them, so I should have tested this with one of the pans. But I didn’t. So just enjoy then crispity crunchityness, or just have them with a glass of milk for Christmas or any night of the year.
Browned Butter Snickerdoodles with Toffee are a perfect holiday cookie to leave for Santa! Or you could try these…
- Coconutty Snickerdoodles
- Toffee Almond Snowball Cookies
- Browned Butter White Chocolate Cranberry Cashew Oatmeal Cookies
You should also try these from my food blogger friends. Peanut butter makes everything better, like Peanut Butter Snickerdoodles from A Dash of Sanity. Maple Toffee Cookies from Shugary Sweets are perfect for fall and winter. And browned butter improves another classic like these Brown Butter Toffee Chocolate Chip Cookies from Mom on Timeout.
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Browned Butter Snickerdoodles with Toffee
This is a rich and buttery way to update a traditional Christmas cookie recipe.
Browned Butter Snickerdoodles with Toffee
- 8 oz butter, divided, one at room temperature, the other for browning as per the instructions below
- 2 3/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 2 large eggs
- 1/2 cup toffee bits like Heath Bits O'Brickle
- 3 Tablespoons sugar
- 3 teaspoons cinnamon
- Heat a pan over medium-low heat. Add 4 oz butter, let it melt and start to foam. Stir frequently until the butter becomes golden in color and some brown bits start to collect at the bottom. Be careful not to burn the butter. Set aside to cool to room temperature.
- In a medium bowl, whisk or sift together flour, cream of tartar, baking soda, and salt.
- In a large bowl or the bowl of your mixer, cream the softened butter and the cooled browned butter with the sugar at medium-high speed thoroughly until light and fluffy.
- Add the eggs one at a time, and mix thoroughly.
- Reduce mixer speed to low, and slowly add the flour mixture. Mix until just combined.
- Using a spatula, stir in the toffee bits.
- Place dough in the refrigerator until just cool enough to handle and roll into balls, about 30 minutes.
- Preheat oven to 400°F.
- Combine cinnamon and sugar in a small bowl.
- Using a small scoop or about 1 tablespoon of dough, form balls, and roll each ball in the cinnamon sugar mixture to coat all sides.
- Place dough balls about two inches apart on a cookie sheet.
- Just before baking, take your three middle fingers and press the balls down slightly, until they are about a half inch thick.
- Bake for 8-10 minutes, or until barely set and slightly golden. They will puff up at first while baking, then flatten out.
- Cool for a few minutes on the pan, then remove and cool completely on cooling racks.