A favorite around the holidays, these gluten free brown butter snickerdoodles are the most incredible cookies ever. They’re seriously amazing!
Made with brown butter and rolled in cinnamon sugar, creating a slightly crisp exterior and soft and gooey center. These delicious cookies will be your new go-to snickerdoodle recipe, perfect for your holiday cookie baking.
You are going to love these brown butter snickerdoodle cookies! First of all, brown butter is THE BEST and seriously makes the most amazing snickerdoodles. It gives these cookies a rich, caramel-like nutty flavor that pairs perfectly with the cinnamon sugar.
What you’ll need to make these Gluten Free Brown Butter Snickerdoodle Cookies
(links below are the gluten free & celiac safe products I used in this recipe)
- unsalted butter
- gluten free 1:1 flour
- baking soda
- cream of tartar
- cinnamon
- fine sea salt
- granulated sugar + dark brown sugar
- eggs
- vanilla bean paste
These cookies are simply incredible in texture and flavor – the outside is crispy, the inside is soft and chewy, and full of cinnamon sugar flavor. Not too fluffy and not too flat, they’re just right.
Each cookie dough ball is rolled in cinnamon sugar for that classic snickerdoodle finish before being baked to perfection. There’s nothing not to love about these sweet cookies, they will be your new favorite – guaranteed!
what exactly is brown butter?
Brown butter is the result of cooking down butter until it turns a deep caramelly brown color and gives off a rich, nutty flavor and aroma. As the butter cooks, the milk solids are toasted and begin to carmelize, leaving a rich, sweet flavor that’s irresistibly delicious.
how to brown butter
- Add butter to a medium size skillet and place over medium-low heat. Once the butter has melted it will begin to foam, at this time make sure to whisk constantly.
- After a few minutes, the butter will start to crackle and foam again, then will begin to turn a golden color and brown specks will form in the bottom of the skillet. Make sure to keep whisking. Once the butter has browned and has a nutty aroma, remove from the heat.
- Transfer the butter to the bowl of a stand mixer, making sure to scrape out all of the brown bits from the skillet. Set aside and let cool to room temperature, about 8 to 10 minutes. It’s important that the butter cools before using it in the recipe.
tips + tricks to make the best ever snickerdoodle cookies
- Brown half of the butter and leave the other half at room temperature. This gives the cookies an incredible brown butter flavor but also an amazing texture.
want perfectly round cookies?
As soon as you remove the baking sheet from the oven, place a round cookie cutter, slightly larger than the cookies, around one cookie. Using a swirl motion, shape the edges of the cookie from uneven to perfectly round. See my ‘HOW TO’ video here!
More delicious gluten free cookie recipes you’re sure to love!
- Gluten Free Gingerbread Cookies
- Gluten Free Double Chocolate Marshmallow Cookies
- Grain Free Peanut Butter Cup Cookies
- Gluten Free Cut Out Sugar Cookies With Buttercream Frosting
If you make these Gluten Free Brown Butter Snickerdoodles, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
Gluten Free Brown Butter Snickerdoodle Cookies
- Yield: 31 Cookies 1x
- Diet: Gluten Free
Description
A favorite around the holidays, these gluten free brown butter snickerdoodles are the most incredible cookies ever. They’re seriously amazing – made with brown butter and rolled in cinnamon sugar, creating a slightly crisp exterior and soft and gooey center.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 ½ cups + 1 tablespoon gluten free 1:1 flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon cinnamon
- ½ teaspoon fine sea salt
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla bean paste (or sub pure vanilla extract)
cinnamon sugar
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
step 1
Add 1 stick of butter to a medium size skillet and place over medium-low heat. Once the butter has melted it will begin to crackle and foam. At this time make sure to whisk constantly. After a few minutes, the butter will begin to turn a golden color and brown specks will form in the bottom of the skillet. Once the butter has browned and has a nutty aroma, remove from heat and transfer to a medium size bowl. Set aside and let cool to room temperature, about 5 to 10 minutes.
step 2
In a medium size bowl, whisk together the gluten free flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
step 3
Once the brown butter has cooled, add it to the bowl of a stand mixer fitted with the paddle attachment along with the remaining stick of butter, dark brown sugar, and granulated sugar. Mix on medium speed until smooth, about 1 minute. Next, add the egg, egg yolk, and vanilla bean paste and mix on medium speed until well combined. With the mixer on low speed, slowly add the dry ingredients and mix until just combined.
step 4
Cover bowl with plastic wrap and chill in the fridge for 1 hour. Meanwhile, make the cinnamon sugar by mixing together the cinnamon and sugar in a small bowl. Set aside.
step 5
Once the dough has chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
step 6
Using a #40 cookie scoop, scoop the dough and roll into balls, then roll in the cinnamon sugar. Place on prepared baking sheet about 2 ½ inches apart (8 cookies per baking sheet).
step 7
Bake cookies for 10 to 12 minutes or until the edges begin to turn golden brown. The centers will look a little underdone but will continue to cook on the baking sheet once removed from the oven (my cookies were perfect at 11 minutes). Let cookies cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Notes
adapted from ‘Ambitious Kitchen‘
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
Jamie says
Even though I made an error and browned all the butter the recipe came out beautifully. These were so satisfying. Crispy edges but chewy center. Another great cookie recipe Emily!
Emily Chave says
Thank you so much, Jamie! I’m so glad you enjoyed them
XO Emily