Brown Butter Snickerdoodle Cookie Skillet (or Cookies!)

By: Krolls Korner

8 Comments

Updated: 04/30/2024

I am 1000% in my Brown Butter Snickerdoodles era. 😍

The classic snickerdoodle cookie has the perfect balance of sweetness and spice, but adding brown butter in these brown butter snickerdoodles in skillet form takes this dessert to the next level.

You will adore the nutty aroma of browned butter, which adds depth and richness to the cookie dough. Browning butter only takes a few extra minutes, creating an exceptional and irresistible cookie.

It’s buttery. It’s soft. It’s chewy. It’s cinnamon-y. It’s UH-MAZING. With ice cream on top? Mic drop.

What is brown butter?

Brown butter is simply melting and toasting a stick of regular butter on the stove until the milk solids turn brown. The butter is heated until the water content evaporates, and those milk solids caramelize! The result is magical, nutty, heavenly brown butter. Once you start baking with brown butter, you won’t be able to stop! More details on how to brown butter are below.

How to make brown butter

It may sound intimidating, but it’s easy, only takes a few minutes, and is the backbone of these cookies. The nutty flavor compliments the cookie skillet beautifully and I love its culinary use in baking so much! Let’s do it: 

1. Use a stainless steel skillet. This will allow you to easily monitor the butter’s color and gauge when it has browned. 
2. Place the unsalted butter in the cold, stainless steel skillet. Unsalted is truly best because salted butter foams more. 
3. Melt the butter over medium heat. Swirl the pan occasionally to help the butter melt evenly. As the butter melts, it separates into butter fat and milk solids. The milk solids will naturally sink to the bottom of the pan and begin to brown as they heat up. 
4. You’ll notice the butter begin to foam. This is good! The foam will start to subside. 
5. Use a heat-resistant spatula to stir the butter gently. You’ll begin to see specks at the bottom of the pan. Constantly stir and scrape so these don’t stick. (These milk solids give brown butter its yummy flavor.)
6. As soon as the butter turns chestnut brown and omits a nutty aroma, remove the pan from the heat and scrape the brown butter and yummy brown bits into a heat-proof bowl. Removing the butter to a bowl immediately is essential so the residual heat from the pan doesn’t burn it.
7. This process should take less than 10 minutes depending on your heat setting. 

Why this recipe works

• The brown butter adds depth of flavor and gives the cookie a soft and tender crumb.
• Spreading softened butter on the cast iron skillet helps prevent the cookie from sticking. I already spread it on pretty generously!
• This recipe can make regular brown butter snickerdoodles or a skillet!
• The cream of tartar
• Cream of tartar imparts a distinctive tangy taste to snickerdoodles, setting them apart from other sugar cookies. This slight tanginess complements the cookie’s sweetness and the warmth of the cinnamon.

Ingredients

For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• All-Purpose Flour: This is the base of the cookie dough. Be sure to spoon and level the flour so you don’t end up with more than you need.
• Baking Soda: Helps the cookies rise.
• Cream of Tartar: This ingredient provides the classic snickerdoodle tang and assists with leavening. When combined with baking soda, cream of tartar reacts to produce carbon dioxide gas. This reaction helps the cookies rise and spread properly, giving them their characteristic texture and appearance.
• Ground Cinnamon: Adds warmth and snickerdoodle vibes.
• Salt: Balances the sweetness.
• Unsalted Butter: Provides richness and structure.
• Sugar: Granulated sugar is used in the dough and mixed with cinnamon for the coating.
• Brown Sugar: Adds moisture and a deeper flavor. You can use light or dark; I usually use dark.
• Egg + egg yolk: Binds the ingredients together.
• For Rolling/Topping: cinnamon and sugar impart the classic snickerdoodle flavor on the outside.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Step 1

Brown the butter and allow to cool slightly.

Step 2

Add the sugars and combine.

Step 3

Add the egg, egg yolk, milk, and vanilla.

Step 4

Fold in the dry ingredients.

Step 5

Place in skillet & bake!

Expert Tips

• Measure the flour correctly by using the spoon and level method. Too much flour can make snickerdoodles dry and dense.
• Don’t Overmix the Dough: Mix the dough until combined. Over-mixing can develop too much gluten, making the cookies tough. To combat this, I like to fold in the dry ingredients until no more dry flour pockets are left.
• Cream of Tartar: Don’t skip the cream of tartar. It gives snickerdoodles their classic tangy flavor and chewy texture. It also reacts with baking soda, helping the cookies rise.
• Don’t Overbake: Since the cookie skillet is made in a cast iron pan, it will continue to cook once removed from the oven. Pull it out when it appears mostly set. When making this recipe into cookies, the snickerdoodles should be removed when they barely start turning golden around the edges.

Variations

1. Chocolate Chip Snickerdoodle Cookie Skillet: Add semi-sweet chocolate chips to the snickerdoodle cookie dough for a chocolatey twist.
2. Nutty Snickerdoodle Cookie Skillet: To add crunch and nuttiness, incorporate chopped nuts like pecans, walnuts, or almonds into the cookie dough. Toast the nuts beforehand for extra flavor.
3. Caramel Swirl Snickerdoodle Cookie Skillet: Drizzle caramel sauce over the cookie dough before baking and swirl it in with a toothpick or top with chopped caramel pieces.
4. Pumpkin Spice Snickerdoodle Cookie Skillet: Incorporate pumpkin pie spice into the cookie dough for a cozy fall vibe.
5. Nutella Swirl Snickerdoodle Cookie Skillet: Swirl Nutella into the cookie dough before baking for a rich, chocolate-hazelnut flavor throughout.
6. White Chocolate Cranberry Snickerdoodle Cookie Skillet: Mix dried cranberries and white chocolate chips into the cookie dough for a festive, tangy variation perfect for the holiday season.

May 2024 Baking Challenge

Storage

• Store at room temperature for 2-3 days or in the fridge for 4-5  days. Freeze for up to 2-3 months. 

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5 from 6 reviews

Brown Butter Snickerdoodle Cookie Skillet

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 1 10 inch cookie skillet

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My Brown Butter Snickerdoodle Cookie Skillet is filled with nutty brown butter and creates a soft, buttery, tender, and chewy snickerdoodle cookie. This recipe requires no chill time and is best served with vanilla ice cream!

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Ingredients

For the cookies

• ▢ 1-2 Tbsp. softened butter (to grease the skillet)
• ▢ 1 cup unsalted butter, cut into 1 tbsp. pieces
• ▢ 1 cup granulated sugar
• ▢ 3/4 cup dark brown sugar, packed
• ▢ 1 large egg + 1 egg yolk, room temperature
• ▢ 2 Tbsp. whole milk
• ▢ 1 Tbsp. vanilla extract
• ▢ 2 2/3 cups all-purpose flour, spooned and leveled
• ▢ 2 tsp. cream of tartar
• ▢ 1 tsp. kosher salt (if using table salt, use ~1/4-1/2 tsp. )
• ▢ 1 tsp. baking soda

For the cinnamon sugar mixture

• ▢ 1 Tbsp. sugar
• ▢ 1/2 tsp. ground cinnamon
• ▢ vanilla ice cream for serving (some would say optional, but I strongly encourage it 😉)

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• *To make this skillet into snickerdoodle cookies, see the recipe notes below.
• Preheat the oven to 350°F. Spread the softened butter all over the bottoms and sides of a 10-inch skillet. Set aside.
  1-2 Tbsp. softened butter (to grease the skillet)
• Brown the butter: In a stainless steel skillet over medium heat, melt the butter. Swirl the pan occasionally to help the butter melt evenly. The butter will begin to foam, and then the foam will begin to subside and you’ll start to see tiny specks at the bottom of the pan, stir with a heat resistant spatula or wooden spoon and constantly stir and scrape so milk solids that are browning don’t stick. (These are what give brown butter its yummy flavor.) As soon as the butter turns chestnut brown and omits a nutty aroma, remove the pan from the heat and scrape the brown butter and all of the delish brown bits into a heat proof bowl. It’s important to remove to a bowl immediately so the residual heat from the pan doesn’t burn the butter. Allow the butter to cool slightly, ~10-15 minutes. 
  1 cup unsalted butter, cut into 1 tbsp. pieces
  
• Add the sugars to the cooled browned butter and whisk until combined. Some of the mixture may get stuck in the whisk, just give it a tap to get it all out.
  1 cup granulated sugar, 3/4 cup dark brown sugar, packed
  
• Add the egg, egg yolk, milk, and vanilla extract. Whisk to combine until smooth. Be sure to break up any large clumps of brown sugar if you find any.
  1 large egg + 1 egg yolk, room temperature, 2 Tbsp. whole milk, 1 Tbsp. vanilla extract
  
• Add in the dry ingredients and fold just until combined. The cookie dough will be thick!
  2 2/3 cups all-purpose flour, spooned and leveled, 2 tsp. cream of tartar, 1 tsp. kosher salt, 1 tsp. baking soda
  
• Turn the cookie dough out onto prepared pan. Press cookie down into an even layer.
  
• Combine the cinnamon and sugar topping together and sprinkle some over the tops. You don't have to use all of it, you can reserve some for serving.
  1 Tbsp. sugar, 1/2 tsp. ground cinnamon
  
• Bake for ~30-35 minutes or until mostly set and tops are golden brown. The middle may sink as it cools, that's just the nature of this recipe…you didn't mess up!
  
• Allow to cool for ~30-45 minutes before cutting into wedges (errrr, if you can wait) and then serve with vanilla ice cream. If you slice into the cookie skillet too soon, it might look raw, so that cool time helps the crumb set up. I've found the cookie is chewy and delicious once it has cooled completely, then I'll pop a slice in the microwave and enjoy smothered with ice cream!
  vanilla ice cream for serving (some would say optional, but I strongly encourage it 😉)
  

Notes

• Store at room temperature for 2-3 days or in the fridge for up to 4-5  days. Freeze for up to 2-3 months. 
• To make cookies: Make the cookie dough as directed. Scoop the dough using a 2 Tbsp. cookie scoop, roll the dough balls in cinnamon/sugar mixture. (you might need to make a little extra mixture for rolling). Place on a baking sheet lined with parchment paper or silicone baking mat and bake at 350°F for ~10-12 minutes. Be careful not to overbake. Swirl a cup around the cookies when still warm to make perfect circles. They will almost appear underbaked, but they’re perfectly soft and chewy as they cool. Cool on the cookie sheet for 1 minute, then carefully transfer to a wire rack to cool completely. Sprinkle any leftover cinnamon/sugar mixture on top of the cookies, and enjoy! Yield ~20-24 cookies. 

Nutrition Information

Serving: 1slice, Calories: 321kcal (16%), Carbohydrates: 49g (16%), Protein: 3g (6%), Fat: 15g (23%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner