Gluten Free Brown Butter Snickerdoodles

Gluten Free Brown Butter Snickerdoodles are a delicious twist on a classic Gluten Free Snickerdoodles. These cookies get their exceptional taste from browned butter, which adds a rich, nutty, and caramel-like flavor, taking the traditional snickerdoodle to a whole new level of irresistible deliciousness.

Snickerdoodles were a "new to me" cookie when I first moved to the USA but quickly became a personal favorite. Make sure to check out my Classic Gluten Free Snickerdoodles and everyone's favorite Gluten Free Pumpkin Snickerdoodles.

Recipe Ingredient Notes

Gluten Free Flour: I have tested this recipe for brown butter snickerdoodles cookies with King Arthur Measure for Measure, Bob's Red Mill 1-to-1 and my own gluten-free flour blend. All three flour blends work fabulously in this recipe. This is a recipe that should work without any issues with any gluten free flour blend you may have on hand. Please make sure the blend does contain xanthan gum.

Brown Butter: The slightly lower water content in browned butter leads to a chewier and denser texture in the brown butter snickerdoodles. Browning the butter also adds a rich, nutty, and caramelized flavor to the snickerdoodles. This depth of flavor complements the sweetness of the cinnamon-sugar coating, creating a more complex and delicious cookie. Please be aware you will NOT be able to brown vegan butter.

Cream of Tartar: Also known as potassium bitartrate, cream of tartar gives Snickerdoodles their distinctive tangy flavor. It also helps to give them their soft, chewy, and pillowy texture.

Cinnamon: Use high-quality ground cinnamon for this recipe such as Vietnamese cinnamon. This is the strongest, richest, and sweetest cinnamon with the best flavor. If you want to switch up the flavors, feel free to use pumpkin spice or apple pie spice in the cinnamon-sugar mixture.

What does cream of tartar do in cookies?

Cream of tartar serves a specific purpose in cookie recipes. It is primarily used as a leavening agent and also contributes to the texture and appearance of the snickerdoodle cookies in the following ways:

Leavening: Cream of tartar, when combined with baking soda, creates a chemical reaction that produces carbon dioxide gas. This gas helps the cookie dough rise and expand during baking. As a result, the cookies become light and airy rather than overly dense. This leavening action is crucial in recipes like Gluten Free Brown Butter Snickerdoodles, as it helps cookies achieve the right texture and thickness.

Texture: Cream of tartar plays a role in controlling the texture of cookies. It can prevent cookies from becoming too chewy or overly dense. By promoting a slight rise and a tender crumb, cream of tartar contributes to a more delicate and enjoyable cookie texture.

Color: Cream of tartar can also influence the color of cookies. In recipes where cream of tartar is used, it can help produce cookies with a pale and slightly crinkled appearance. This is particularly desirable in certain cookie varieties like snickerdoodles, where the unique appearance is part of their charm.

Taste: While cream of tartar itself has a slightly acidic taste, it is typically used in such small quantities in cookie recipes that its flavor is not noticeable in the finished product. However, its presence can help balance the overall taste of the cookies by enhancing the flavor of other ingredients.

If a recipe calls for cream of tartar, it's advisable to include it as directed to ensure the desired results. In a pinch, you may substitute it with white vinegar. The brown butter snickerdoodles will most likely be flatter but the vinegar will give the cookie the acidity it needs.

1 teaspoon of white vinegar equals 1 teaspoon of cream of tartar

How to make Brown Butter for Snickerdoodles

Brown butter, also known as beurre noisette, is created by cooking butter beyond its melting point. During this process, the milk solids within the butter separate from the butterfat and settle at the pan's bottom. As the butter continues to cook, it transforms into a deep brown color and develops a richer, nuttier flavor compared to regular melted butter. This transformation occurs due to the caramelization of the milk solids, imparting both nutty and caramel-like notes to the brown butter.

If you haven't made brown butter before, it's advisable to proceed slowly and avoid rushing the process. You'll want to use a heavy-bottomed saucepan, and if possible, one with white enamel for better visibility of the milk solids caramelizing. Additionally, have a heat-proof spatula on hand for stirring.

Store Brown Butter in your refrigerator for up to two weeks. It not only enhances baked goods but also serves as an excellent "finishing butter" for savory dishes such as roasted vegetables.

Here's a step-by-step guide for making brown butter:

Step 1: Place cold butter directly from the refrigerator into a heavy-bottomed saucepan. If you have a pan with white enamel, it's recommended for better visibility of the caramelization of milk solids. I like using my dutch oven to make brown butter.

Step 2: Allow the butter to melt and simmer over medium heat. As it melts, it will become thick and starts to foam, and it can quickly transition to a rapid bubbling stage. Be sure to stir continuously with a heat-proof spatula, reaching the bottom of the pan to ensure even browning.

Step 3: Keep stirring until the butter emits a nutty aroma and turns a medium amber color. You'll notice brown specks forming at the bottom of the pan. Be cautious, as brown butter can burn quickly at this stage.

Step 4: Take the browned butter off the heat and transfer it into your stand mixer's bowl or any heat-proof bowl. Ensure you collect all the browned bits. Allow cooling for at least 30 minutes in the fridge before proceeding with the gluten free snickerdoodle recipe. The browned butter for Brown Butter Snickerdoodles needs to be solid. It should have the same consistency as room temperature butter. I like to stick it in the fridge to cool quickly.

If you don't plan to use the brown butter immediately, you may refrigerate it for up to 14 days. Use it as directed in your recipes.

How to make Gluten Free Brown Butter Snickerdoodle Dough

The dough for brown butter snickerdoodle cookies is very straightforward. Make sure the brown butter is fully cooled and solid again. You can either use a stand mixer or an electric mixer and a large mixing bowl.

Step 1: In a small mixing bowl combine the gluten-free flour, cornstarch, baking soda, cream of tartar and kosher salt. Whisk to combine and set aside.

Step 2: In the bowl of a stand mixer combine the cooled but still soft browned butter, light brown sugar and granulated sugar, and beat at medium speed for 4-5 minutes until fluffy and pale. Halfway through, pause to scrape the bowl and beater with a flexible rubber spatula.

Step 3: Once the butter sugar mixture is light and fluffy, add the room temperature egg and teaspoon vanilla extract.  Mix until incorporated. Turn off the mixer and scrape down the sides.

Step 4: Add your dry ingredients and mix until combined. Transfer the dough to an airtight container or cover the mixing bowl and chill the gluten free brown butter snickerdoodles dough for 30-45 minutes. Chilling the snickerdoodle cookie dough mainly helps with scooping and rolling the dough. It also helps to hydrate the flour and this way the cookies will hold their shape while baking. If you would prefer even more flavorful cookies, allow the cookie dough to rest for 24hrs.

Baking Brown Butter Snickerdoodles

This recipe makes 12-14 cookies if using a medium cookie scoop, around 1.5 tablespoons of dough.

Step 1: When ready to bake, preheat your oven to 350F. Line two baking sheets with parchment paper.

Step 2: In a small bowl combine the granulated sugar and ground cinnamon and mix. Scoop medium-sized balls of cookie dough (using a Medium Sized Cookie Scooper) and roll them into cookie dough balls. Roll them in the cinnamon sugar mixture, then place no more than 6-7 of them on the prepared cookie sheets.

Step 3: Bake them one tray at a time at 350F for 9-11 mins or until they look puffy and light golden brown. I recommend to rather underbaked them slightly than overbaking and ending up with dry cookies. If you make them smaller cookies, they will bake faster so make sure to adjust baking times accordingly. Also the chill times does affect the baking time. If the cookie dough has been refridgerated for an extended period of time or even frozen, the cookies will need an additional 1-2 minutes in the oven.

Step 4: Remove the snickerdoodles from the oven and allow them to cool for 10 minutes on the sheet pan before transferring them to a wire rack. The cookies will deflate – that is completely normal. Repeat with the remaining dough portions.

Storage & Freezing

Store fully baked and cooled gluten free brown butter snickerdoodles in an airtight container at room temperature for up to 3 days. Make sure to allow them to cool on a cooling rack until fully cooled. If you plan on having them around longer, I recommend freezing the baked cookies. To thaw them place them in the fridge or the kitchen counter for a few hours.

To freeze, prepare the snickerdoodle cookie recipe as written and portion it into individual cookie-sized portions. Place them onto a parchment-lined baking sheet or a tray. Make sure they are not touching each other. Place the baking sheet or tray with the cookie dough portions into the freezer. Allow them to freeze for about 1-2 hours or until they are firm. Once the cookie dough portions are solid, place dough balls into a resealable freezer bag or an airtight container. Label the bag or container with the date and the type of cookie dough. When you're ready to bake the frozen cookie dough, preheat the oven according to the original recipe instructions. Make sure to freeze the plain dough and wait to roll them into cinnamon sugar until ready to bake.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.

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