Browned Butter Snickerdoodles with Toffee

A buttery twist on the classic cookie recipe, these holiday cookies are made with browned butter.
Course Dessert
Cuisine American
Keyword brown butter, Christmas cookies, Christmas desserts, holiday cookies, holiday desserts, snickerdoodles
Prep Time 25 minutes
Cook Time 10 minutes
chilling time 30 minutes
Total Time 1 hour 5 minutes
Servings 72
Calories 60kcal
Author Brianne @ Cupcakes & Kale Chips


  • 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.


Serving: 1cookie | Calories: 60kcal | Carbohydrates: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 48mg | Potassium: 21mg | Sugar: 4g | Vitamin A: 85IU | Calcium: 3mg | Iron: 0.3mg