Christmas is just around the corner, so we’re rolling out all the holiday concepts at full speed. One of my favorite concepts during this time, is cookies! While I love the seasonal staples, I also love to put a modern spin on them to keep things interesting. When thinking of the next best cookie, I knew we had to do a Snickerdoodle!
This cookie is one that I can enjoy all year round. Being widely loved, I knew there was room to really impart more flavor, and brown butter was the answer!
If you’re not familiar with brown butter, it’s just a simple prep method that really amplifies the butter flavor. The process isn’t difficult or complex and once you try it, you’ll never want to use plain jane butter again lol.
What’s great about this cookie recipe?! Let me count the ways..
It’s quick, easy, affordable, requires just one bowl, a handful of ingredients, are packed with a rich butter flavor, tons of cinnamon, can easily be made in bulk, are perfect all year around, and even more perfect for the holidays!
If you love all things cinnamon or brown butter, you have to try these new vegan Brown Butter Snickerdoodles!
Brown butter: In a small pan over medium/high heat, add the vegan butter. Cook butter until foamy 2-3 minutes. Swirl the pan, or stir the butter, often to be sure the butter is cooking evenly and doesn’t burn. Keep cooking, stirring constantly until you start seeing little golden flecks in the butter. The color will progress from lemony-yellow to golden-tan. Place in a measuring cup in freezer for 5 mins until slightly cooled. If your butter is has reduced to less than 1/2 cup, simply add a lil more.
In a large bowl, whisk together the 1 cup sugar, salt, and cooled melted brown butter until combined.
Whisk in room temp non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
Cover and chill the dough in the fridge for a minimum of 45 minutes to 1hr. The longer the better!
Preheat oven to 350°F (180°C).
Combine the cinnamon and remaining 1/4 cup sugar in a shallow bowl. Make 1 ice cream scoop of batter, roll into a ball with your hands and generously coat in the cinnamon/sugar mixture. Place on a baking sheet lined with parchment paper. Flatten with the palm of your hand
Bake for 10-12 minutes, or until cookies just begin to brown. Allow to cool for 10-15, then place on cooling to fully cool.