These Browned Butter Snickerdoodles are super simple, but taste extraordinary!

Background: Browned Butter Snickerdoodles are the best of both worlds. This recipe is super simple and makes a delicious cookie that everyone will love. I always have requests for these soft, flavorful cookies that take minimal effort to make. Using Betty Crocker’s Sugar Cookie pouch as the base drastically cuts down on your prep time. The browned butter is the key ingredient that makes this recipe a winner.

• 1 package Betty Crocker Sugar Cookie Mix
• 1/2 cup butter (1 stick)
• 1 egg
• 1/2 cup sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

1. Preheat oven to 375 degrees. Prepare cookie sheet with parchment paper.
2. In a small saucepan, heat butter over medium heat, constantly stirring for about 5-10 minutes until light golden brown. As soon as the butter smells nutty and toasted, and turns a deep golden brown, it’s ready! Immediately transfer it to a heatproof bowl to cool. It will keep cooking and could burn if you leave it in the pan.
3. Add the egg and a little more than 3/4 of the sugar cookie pouch to the browned butter. I don’t like to use the full pouch, because the mixture becomes too dry and crumbly.
4. In a small bowl, mix the sugar, cinnamon, ginger and nutmeg together.
5. Shape your cookie dough into 1 1/4 inch balls and roll in the sugar-spice mixture. Place on cookie sheet about 2 inches apart. Flatten slightly with your hand.
6. Bake for 7-8 minutes until edges are set. You don’t want to overbake them. Cool 2 minutes, then transfer to a cooling rack. Store in airtight container.

For more delicious cookie recipes, check out our Maple Pecan Cookies and Texas Sheet Cake Cookies.

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