Pin This brown butter snickerdoodle Christmas tree recipe transforms the classic cinnamon-sugar cookie into a festive holiday treat. The nutty depth from brown butter elevates these cookies beyond ordinary snickerdoodles, creating a memorable addition to your Christmas cookie collection that both kids and adults will adore.
I created these cookies after burning through batches of regular snickerdoodles one December afternoon. That happy accident of browning the butter led to what has become our signature Christmas cookie, requested by neighbors and family every holiday season.
Ingredients
- Unsalted butter: The star ingredient that transforms into nutty, caramelized brown butter. Look for high-quality European style butter with higher fat content for best results.
- All-purpose flour: Creates the perfect structure. Measure by weight if possible for accuracy.
- Cream of tartar: Essential for that classic snickerdoodle tang and texture. Don't substitute or you'll miss the signature flavor.
- Baking soda: Works with cream of tartar to create the perfect rise and texture.
- Salt: Balances sweetness and enhances all flavors. Use fine sea salt for best distribution.
- Granulated sugar: Provides sweetness and helps create those crisp edges.
- Eggs: Bind everything together. Room temperature eggs incorporate better.
- Pure vanilla extract: Adds warmth and depth. Use real vanilla, not imitation.
- Cinnamon: The quintessential snickerdoodle spice. Choose fresh, aromatic cinnamon for best flavor.
- Optional decorations: Green icing and sprinkles transform these into festive trees. Quality food coloring gives the best vibrant green.
Instructions
- Brown the Butter:
- Place the butter in a light-colored saucepan over medium heat. Watch carefully as it melts, foams, and then begins to darken. Swirl the pan frequently to ensure even browning. The transformation happens quickly once it starts. Look for golden brown specks forming at the bottom and a rich, nutty aroma filling your kitchen. This process takes about 5-7 minutes. Immediately transfer to a heatproof bowl to prevent burning and chill until just solidified but still soft and scoopable, approximately 30 minutes.
- Create the Cookie Base :
- In a medium bowl, thoroughly whisk together the flour, cream of tartar, baking soda, and salt until evenly distributed. In a separate large bowl, beat the cooled brown butter with sugar until light and fluffy, about 3 minutes. The butter should be soft but not melted. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract until well combined. Gradually add the dry ingredients in three batches, mixing gently between additions until just incorporated. Be careful not to overmix or your cookies will be tough.
- Chill the Dough:
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the dough to prevent it from drying out. Refrigerate for at least 15 minutes. This step is crucial as it allows the flour to hydrate properly and prevents excessive spreading during baking. The dough should be firm but still pliable enough to roll out.
- Shape Your Trees:
- Preheat your oven to 350°F and line baking sheets with parchment paper. On a lightly floured surface, roll the dough to an even 1/4-inch thickness. Use a tree-shaped cookie cutter to cut out as many cookies as possible. Transfer the cut cookies to the prepared baking sheets, spacing them about 2 inches apart. Gather the scraps, reroll, and continue cutting until all dough is used.
- Add the Signature Coating:
- In a small bowl, thoroughly mix the granulated sugar and cinnamon until well combined. Gently press both sides of each tree-shaped cookie into the mixture, ensuring an even coating. The cinnamon sugar creates that classic snickerdoodle flavor and beautiful sparkle.
- Bake to Perfection:
- Place the cookies in the preheated oven and bake for 9-11 minutes. Look for set edges with centers that appear slightly underdone. This ensures soft, chewy cookies after cooling. Rotate the baking sheets halfway through for even browning. Allow the cookies to rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Decorate Your Trees:
- Once cookies are completely cool, prepare the optional icing by mixing powdered sugar with milk until smooth. Add green food coloring drop by drop until you achieve your desired shade. Transfer to a piping bag with a small tip or use a zip-top bag with the corner snipped off. Pipe decorative lines across the cookies to resemble tree garlands. While the icing is still wet, add sprinkles or edible pearls as ornaments. Allow the icing to set completely before storing.
Pin Brown butter truly is the magic ingredient in these cookies. I discovered its transformative power by accident when I got distracted by a phone call while making regular snickerdoodles. That nutty, caramelized flavor has become so beloved that my family now requests brown butter in nearly all our baked goods.
Storage Tips
These snickerdoodle trees maintain their soft texture and flavor for up to 5 days when stored properly. Place them in an airtight container at room temperature with parchment paper between layers to prevent sticking and maintain their beautiful shape. If you've decorated the cookies with icing, allow it to completely harden before stacking to avoid smudging your festive designs.
For longer storage, these cookies freeze exceptionally well. Place completely cooled cookies in a single layer on a baking sheet and freeze until solid, about 1 hour. Transfer to freezer bags or containers, separating layers with parchment paper. They'll maintain quality for up to 2 months. Thaw at room temperature for about 30 minutes before serving.
Make-Ahead Options
The dough can be prepared up to 3 days in advance and refrigerated. Wrap it tightly in plastic wrap, forming a disc shape for easier rolling later. When ready to bake, let the dough sit at room temperature for 15-20 minutes until pliable enough to roll.
For even more convenience, cut out the tree shapes and freeze them unbaked on a parchment-lined baking sheet until solid. Transfer the frozen cutouts to a freezer bag and store for up to 1 month. When ready to bake, coat with cinnamon sugar and bake directly from frozen, adding 1-2 minutes to the baking time.
Flavor Variations
While the classic cinnamon-sugar coating is traditional, these brown butter snickerdoodle trees welcome creative variations:
Holiday Spice Mix: Enhance the cinnamon sugar coating with a pinch of nutmeg, cloves, and ginger for a more complex flavor profile reminiscent of gingerbread but with snickerdoodle texture.
Chocolate Drizzle: After decorating with green icing, add a drizzle of melted dark or white chocolate to create a striking contrast and additional layer of flavor.
Orange Zest Infusion: Add 1 tablespoon of fresh orange zest to the dough for a bright, citrusy note that pairs beautifully with the cinnamon and brown butter.
Troubleshooting Tips
If your cookies spread too much and lose their tree shape, the dough likely became too warm. Return the cutout cookies to the refrigerator for 15 minutes before baking to help them maintain their shape.
For cookies that turn out too dry or crumbly, you may have overbaked them or used too much flour. Remember that cookies continue to firm up as they cool, so they should look slightly underdone when you remove them from the oven.
If your brown butter has dark specks that look burnt rather than golden, strain it through a fine-mesh sieve before cooling to remove any bitter particles.
Pin These brown butter snickerdoodle Christmas trees have become more than just a cookie in our home—they're a holiday tradition that marks the beginning of our Christmas season. The kitchen filled with the aroma of brown butter and cinnamon signals that the most wonderful time of the year has officially begun, bringing with it memories of laughter, sticky fingers, and the joy of sharing homemade treats with those we love.
Recipe Q&A
- → What does brown butter add to snickerdoodle cookies?
Brown butter gives the cookies a nutty, caramel-like richness that enhances classic snickerdoodle flavor.
- → Do I need a cookie cutter for the tree shape?
A tree-shaped cutter creates the festive look, but you can use any cutter or shape the dough by hand if needed.
- → Can I prepare the dough ahead of time?
Yes, the dough can be made and chilled up to 24 hours in advance, making holiday prep easier.
- → How do I ensure the cookies stay soft?
Avoid overbaking; remove cookies when edges are set but centers are still slightly soft for the best texture.
- → Are these suitable for vegetarians?
Yes, these cookies use dairy and eggs but are free from meat and gelatin, making them vegetarian-friendly.
- → What decorations work best for ornaments?
Use colorful sprinkles, edible pearls, or small candies to mimic ornaments on the iced cookies for a festive touch.