My kids inhaled these Brown Butter Snickerdoodles! These cookies have a caramel flavor from the brown butter and get the perfect amount of sweetness from the banana. These cookies are rolled in cinnamon and sugar, which is the only added sugar to this recipe. These are rich-tasting cookies that will make your house smell amazing and make an incredible snickerdoodle cookie!
Each year when fall hits, I get less excited about pumpkin spice lattes from Starbucks and more excited about making desserts using cinnamon! These Brown Butter Banana Snickerdoodles make the ultimate treat! Adding brown butter to cookies makes this super-rich and almost caramel-tasting. The cinnamon and sugar coating you see is the only sugar I used in these cookies. The rest of the sweetness comes from a semi-ripe banana.
Why Use Brown Butter?
These cookies taste extraordinary! These cookies require you to brown butter, and trust me, browning your butter will make all the difference in the world! What you will get is a rich-tasting, chewy caramelly cookie.
You will want to make sure that your brown butter is cool to the touch before adding it to your cookie dough.
How to Brown Butter
Brown Butter ( Buerre Noisette) is a classic French staple in the kitchen. Brown Butter is melted butter with accelerated flavor, can be made in less than 10 minutes, and has a nutty and bold flavor.
- You will want to brown butter in a medium saucepan over low heat.
- Cut the butter into even slices. You want your butter to cook evenly.
- Stir continuously for 10 minutes. Brown butter is melted butter with an accelerated flavor. Melt butter until the butter sizzles and foams. It will turn into the most incredible flavored ingredient
What are the brown specs in Brown Butter?
The brown specs in brown butter are toasted milk solids. They’re actually where most of the flavor in brown butter comes from, so make sure you scrape them out of the pan!
Another important step you need to follow is chilling the dough. I truly believe that chilling the dough for at least an hour is vital to achieving a chewy cookie.
These cookies are the perfect texture and flavor. They are soft and chewy on the inside and crispy on the outside. They are the perfect afterschool snack to enjoy with a glass of milk. Plus, I used hardly any sugar in this recipe. This is a cookie you can feel good giving to your kids!
Tips for making the best banana snickerdoodles
- Make sure your brown butter has cooled for at least 10 minutes before adding to the cookie dough
- Scrape every bit of brown butter from your pan. Make sure you include the little brown specs
- Make sure you chill your cookie dough for at least an hour
Brown Butter Banana Snickerdoodles
These Brown Butter Banana Snickerdoodles are caramelly, soft, chewy, and sweet.
- 1/2 stick butter browned
- 1 ripe banana mashed
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 3 tablespoons sugar
- 1 teaspoon cinnamon
Brown your butter: add butter to a large saucepan and place over low heat. The butter will begin to crackle and then foam. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Whisk butter continuously as it cooks.
Cool brown butter for 10 minutes.
In a medium-sized bowl, mix butter, mashed banana, egg, and vanilla extract.
In a second bowl, mix flour, salt, baking powder, and cinnamon.
Chill dough for at least one hour.
In a small bowl mix 2-3 tablespoons of sugar with 1 teaspoon of cinnamon
Using a cookie scoop, form cookie dough into balls. Roll each ball in cinnamon and sugar.
Preheat oven to 350 degrees
Add cookie dough to a lined baking sheet. Bake for 12-15 minutes, or until cookies turn golden brown.
If you try these cookies and you like them, please comment below and let me know how they worked out for you!