Brown Butter Snickerdoodle Trees (Print)

Cinnamon-sugar snickerdoodle cookies shaped as holiday trees with nutty brown butter for a festive twist.

# Components:

→ Brown Butter

01 - 1 cup (227 g) unsalted butter

→ Cookie Dough

02 - 2 3/4 cups (345 g) all-purpose flour
03 - 2 teaspoons cream of tartar
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 cups (300 g) granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Cinnamon Sugar Coating

09 - 1/4 cup (50 g) granulated sugar
10 - 2 teaspoons ground cinnamon

→ Decoration (Optional)

11 - 1 cup (120 g) powdered sugar
12 - 2 tablespoons milk
13 - Green food coloring
14 - Sprinkles or edible pearls

# Directions:

01 - In a saucepan over medium heat, melt the butter. Continue cooking, swirling often, until the butter turns golden brown and develops a nutty aroma, approximately 5–7 minutes. Transfer the browned butter to a heatproof bowl and refrigerate for 30 minutes, or until just solidified but still pliable.
02 - In a medium bowl, combine the all-purpose flour, cream of tartar, baking soda, and salt. In a large bowl, cream together the browned butter and granulated sugar until light and fluffy. Incorporate the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and chill for at least 15 minutes.
03 - Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to a 1/4-inch thickness. Use a Christmas tree-shaped cookie cutter to create the cookie shapes. Gather and re-roll any dough scraps as necessary.
04 - In a small bowl, combine the granulated sugar and ground cinnamon for the coating. Dip each shaped cookie into the cinnamon-sugar mixture, ensuring an even coverage.
05 - Arrange the coated cookies on the prepared baking sheets, spacing them approximately 2 inches apart. Bake for 9–11 minutes, or until the edges are just set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
06 - To prepare the icing, combine the powdered sugar with milk and a few drops of green food coloring until a thick consistency is achieved. Transfer the icing to a piping bag or use a spoon to apply it to the cooled cookies. Adorn with sprinkles or edible pearls to resemble ornaments.

# Expert Advice:

01 -
  • Makes traditional snickerdoodles extra special with rich brown butter flavor
  • Perfect holiday activity to do with children
  • Stores beautifully for cookie exchanges and gift baskets
  • Combines nostalgic cinnamon flavor with festive presentation
02 -
  • The brown butter needs to cool until just solidified but still soft for proper creaming with sugar
  • Cream of tartar is non-negotiable for authentic snickerdoodle flavor and texture
  • These cookies freeze beautifully both decorated and undecorated
03 -
  • Watch the butter closely when browning. It can go from perfect to burnt in seconds.
  • Use a light-colored pan when browning butter so you can see the color changing.
  • Chill your cookie sheets between batches for consistent baking results.

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