Brown Butter Muscovado Snickerdoodles

brown butter muscovado snickerdoodles | Recipe via DisplacedHousewife

Brown Butter Muscovado Snickerdoodles

I dreamt about this cookie for weeks. It plagued my every waking minute. Ever since I made those gluten-free chocolate chip cookies that were unbelievably delicious. We couldn’t stop eating them and no one seemed to care or notice that they were gluten free. I decided those cookies were so exquisite because they were laced with brown butter. And that got me thinking about snickerdoodles. Butter and sugar are the two predominate flavors in a snickerdoodle. Then comes cinnamon with a vengeance, not to be ignored or overlooked. What would happen if we played with this flavor trio? Where would the snickerdoodle take us?

So there I was laying on the couch, staring off into the distance, watching my chickens and musing about brown butter snickerdoodles. Yes, I knew I needed to try this. But then I couldn’t help in thinking there could be more. What else could we alter just so, to update a classic but not make it unrecognizable? Knowing the recipe wasn’t complete, I didn’t bother getting up. I continued staring out into the backyard. I wondered if my chickens could sense being watched?? And then it hit me. Sugar! I have loads of muscovado sugar from a project I worked on prior to Christmas. Muscovado is a very moist cane sugar that has strong toffee and molasses notes to it. These flavors come from the fact that it is actually an unrefined sugar that has never had the molasses taken out. It has a wet, sand-like texture and is so fun to cook and bake with. Brown butter with toffee and molasses notes…yes, now we’re getting somewhere.

My final dilemma was what to roll brown butter muscovado snickerdoodles in. I grabbed a blanket and thought a quick nap might help my brain work out this last detail. I could have stuck with the gold standard of cinnamon and sugar. But then cardamom was calling my name off in the distance. It was an annoying, somewhat seductive voice that was keeping sleep at bay. Alas, I got up, jotted down some recipe notes and next thing you know I was browning butter and mixing spices. When I finally heeded the siren’s call and mixed in one teaspoon of cardamom with the cinnamon and sugar, I uttered the best two words you can say while baking or cooking: holy shit. It was perfect.

My dad is a complete and utter purist. Traditionalist? If it ain’t broke, why fix it is his mantra. And he loved these. To the point that I was told he spit on them so that no one else would eat them. I didn’t ask for clarification or proof. I just took the compliment and went on with my day. My nephew said they were the best cookies he ever had. And even though my pants are getting exceedingly tight, I decided I would get fat just for these cookies. Our relationship is already that tight.

Some Quick tips:

  • Make sure your balls are roughly the same size (this makes me giggle), about 1 1/2 tablespoons each. Roll them between the palm of your hands (gently) to get a nice, spherical shape.
  • Roll the dough, coat in your cinnamon-cardamom-sugar goodness and then pop your cookie sheet in the freezer. Don’t skip this step…they really need the chill to keep their shape while baking.
  • Don’t ignore the praise I throw on bread flour when it comes to cookie making. It’s magical. Additionally, I haven’t tested this with other flour or combinations…so proceed with caution. I will update this page when I do.
  • Don’t make all of your cookies at once. Once you freeze the balls, throw them in a resealable, freezer plastic bag and eat fresh cookies every night. It’s a game changer.

Let’s bake some bomb-ass muscovado snickerdoodles.

brown butter muscovado snickerdoodles | Recipe via DisplacedHousewife | Soft + chewy with a nice sugar-spice crust on the exterior. Our new favorite cookie!

brown butter muscovado snickerdoodles | Recipe via DisplacedHousewife | Soft + chewy with a nice sugar-spice crust on the exterior. Our new favorite cookie!

brown butter muscovado snickerdoodles | Recipe via DisplacedHousewife | Soft + chewy with a nice sugar-spice crust on the exterior. Our new favorite cookie!

brown butter muscovado snickerdoodles | Recipe via DisplacedHousewife | Soft + chewy with a nice sugar-spice crust on the exterior. Our new favorite cookie!

Brown Butter Muscovado Snickerdoodles

Makes 2 Dozen Large Cookies


  • 4 ounces (1 stick) of unsalted butter
  • ¾ cup sunflower seed oil
  • 3/4 cup dark muscovado sugar, packed
  • 3/4 cup granulated sugar
  • 3 teaspoons real vanilla extract
  • 2 large eggs, room temperature
  • 1 ¾ cup bread flour
  • 1 cup all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt

To Roll The Cookies:

  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cardamom


  1. Preheat your oven to 375 degrees F. Make sure a rack is in the top third of the oven, this is where you’ll place your cookie sheets when baking.
  2. Let’s brown our butter first. Put one stick of butter in a small sauce pan and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, stirring and watching. This isn’t the time to go and put your dry ingredients together. Watch yer butter. Small golden bits will start to settle on the bottom of the pan. Once this happens, take it off the heat and pour into a large bowl to cool a bit.
  3. Add the sunflower seed oil, muscovado sugar, granulated sugar, vanilla and eggs to the browned butter once it has slightly cooled. Whisk together until thoroughly blended. It will be thick and sludge like. Break up any large chunks of the muscovado.
  4. In a medium-size bowl, whisk together the bread flour, all-purpose flour, cream of tartar, baking soda and salt.
  5. Pour the flour mixture into the butter mixture. Don’t overmix, but make sure everything gets well-blended together. I like to mix until the flour just disappears.
  6. Lay out some plastic wrap on the counter. Dump the cookie dough on top of the plastic and wrap tightly.
  7. Now shove the plastic-wrapped dough into the fridge and forget about it. I mean it. Go do something else. Let it hang out in there for 30 minutes to 1 hour.
  8. In a small bowl, mix together 1/4 cup granulated sugar, 1 teaspoon cinnamon and 1 teaspoon of cardamom for your cookie coating.
  9. Cover your baking sheets with either parchment paper or silpats.
  10. Take the dough out of the fridge and roll about 1 1/2 tablespoons of dough, between your palms, into a nice ball. Don’t get crazy and futz with the dough too much, but make sure you have a nice little sphere.
  11. Give the dough ball a generous coating of the sugar-spice mixture and set on the cookie sheet. Make sure there are about 2 inches between each dough ball, allowing space for spreading whilst baking.
  12. Place the baking sheet with the coated dough balls in the freezer for 15 to 30 minutes.
  13. Put the cookies in the oven for 11-12 minutes. I strongly urge you to cook one sheet of cookies at a time. If you really want to bake two sheets together, I suggest that you rotate the sheets top to bottom and front to back mid-way through the baking time.
  14. Let them cool on the cookie sheet for 10 minutes and then let the cookies finish cooling on a cooling rack.
  15. Please send me a dozen. Thanks.

brown butter muscovado snickerdoodles | Recipe via DisplacedHousewife | Soft + chewy with a nice sugar-spice crust on the exterior. Our new favorite cookie!

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  • Kathleen 2018/12/18 at 10:00 AM

    Hi! I’m *really* looking forward to baking these for Christmas but I just wanted to ask how I should use the cardamom.. Should I grind the seed bits or just use them whole (without the pod, of course)?

  • Katie S 2018/10/30 at 7:25 PM

    Hi! I have not used muscovado sugar before, do you have any recommendations on what kinds to use or where to get it from?

  • DebbieAnn 2017/11/08 at 3:32 AM

    Hi! These look Amazing!! Can you sub sunflower oil with butter?

    • Rebecca Firth 2017/11/08 at 9:30 PM

      Hi Debbie Ann! I haven’t tested it with all butter…the consistency will chance a bit, but you could use all butter! If you do, please come back and let us know how it worked out! xoxo

  • Jacqueline Karkazis 2017/09/21 at 4:40 PM

    I was excited to try these as I have not used muscovado sugar before. Success, these were chewy, spicy, warmly comfortable. Kudos to the creator.

    • Rebecca Firth 2017/09/23 at 3:51 AM

      Awww, thank you so much!!! Makes me so happy to see this note. I love these cookies too!! xoxo

  • Candy 2017/04/13 at 5:15 PM

    I MUST try these!
    Cardamom is not readily available where I am though. Do I just sub with another teaspoon of cinnamon?

    • Rebecca Firth 2017/04/13 at 5:56 PM

      Hi Candy!!! You can just skip the cardamom…no need to add more cinnamon. I hope you love these cookies!!! xoxo

  • [email protected] and Brown Sugar 2016/03/06 at 11:50 AM

    Rebecca… Let me join Teri in the girl crush party. Your blog is my absolute fave at the moment for so many reasons: 1. It’s comforting to know someone out there is as obsessed with cookies and scones as I am… 2. LOVE your recipes (OMG these snickerdoodles! Muscavado sugar going on the morning shopping list) 3. Your writing never fails to make me smile – chickens! balls?! , and the photography is inspiring (yup, love the new board – it rocks) 4. Love the intro to awesome new bloggers (I’ve been crushing on Vanilla and Bean for a while, but loving Probably This and NoCrumbsLeft!) You’re building such a cool community! Ok, enough crushing for one morning :) Enjoy your Sunday!

    • DisplacedHousewife 2016/03/07 at 6:19 PM

      MB — Thank you SO MUCH for all the kind words!! I love seeing your comments…they bring a smile to my face. I am grateful that someone appreciates scones, cookies and ball jokes, just like me. ;)

      PS Are you on Pinterest? xoxo

  • nocrumbsleft 2016/03/05 at 8:57 PM

    This is the sweetest thing ever! It’s my favorite thing about the Instagram food community and how we’re all working together and excited for each other. It’s the best way to be on the planet. From the day I stumbled upon your Instagram, I’ve absolutely had a girl crush on you, your food, and your wit and humor. I remember the first time making your enchiladas – what a transformative and healing experience! I love all the beautiful food you cook for your family and I think how loved and nourished they must truly be. Really looking forward to our April giveaway!

    • DisplacedHousewife 2016/03/05 at 9:57 PM

      Oh my god!! Yes, carnitas and enchiladas…oh that was some time ago! I can’t believe it’s been that long!!?? I can’t wait for our giveaway!! xoxo

  • Traci | Vanilla And Bean 2016/03/04 at 6:58 PM

    Rebeccaaaaaaa…… there’s so much here! Thank you for your love and support! That list of bloggers… well, to be sharing that space, I’m quite beside myself. Yayaya for Probably This too!! I’d love to bake bread virtually, but we just signed up for a bread CSA this year and I’m in bread overload (shiz falling out of my freezer every time I open it.. including bread!). Although, if there’s any sweet breads happenin, I’d be happy to join in. These cookies… goodness. First, why isn’t everyone using bread flour for soft cookies? I had my first not too long ago and forget to use it! Thank you for reminding me! It IS so ooooo good. Snickerdoodles are my all time ‘bomb-ass’ cookies girrrl. But this mix up you’ve created is divine! I can taste that muscovado sugar and experience how much more hydrated this cookie is with it. Talk about mouth feel (I know, I had to say it because it’s sooo appro here!). I looove what you’ve done with this classic. No wonder your dad couldn’t get enough. Brilliant my dear! xo

    • DisplacedHousewife 2016/03/05 at 9:54 PM

      Traci — truly inspired by your work!! And sweet breads…yes…I’ve had some more babka ideas and croissants are definitely on the horizon!! xoxo

  • Angela Packard 2016/03/04 at 5:58 PM

    I did take a croissant class, so now it doesn’t seem so scary. I will see your croissants and raise you a levained bread!

  • Asha 2016/03/04 at 4:32 AM

    Girl, I love love everything about these sugar and spice coated cookies. They look crazy good and YASSS to brown butter and cardamom. I need to bake them real soon. Pinning it for now.

    • DisplacedHousewife 2016/03/04 at 5:13 AM

      Thank you for the kind words Asha!!! I hope you do make them!! xoxo

  • Anne 2016/03/04 at 4:12 AM

    These look absolutely stunning!!! I love brown sugar with a passion and snickerdoodles are the BEST!!! Lovely flavor combination!

  • Emily 2016/03/04 at 3:37 AM

    Snickerdoodles bring back the happiest of childhood memories and I just love how you jazzed these up. Brown butter, muscovado, and CARDAMOM! Oh please just hand me a cookie. :)

    • DisplacedHousewife 2016/03/04 at 3:45 AM

      They totally remind me of my childhood too!! My mom makes some really delicious snickerdoodles. One of my most favorite cookies!! xox

  • Cathy | 2016/03/04 at 12:36 AM

    um, yes to these cookies. i want to eat my screen right now and i’m not even hungry. and anything “ball” cracks me up too. guess we’re adolescent boys trapped in grown up lady bodies.

    • DisplacedHousewife 2016/03/04 at 3:51 AM

      Hi Emily! In one post I asked the readers to count how many times I said ‘balls’…I feel like it was for my peppermint bark chocolate crinkles…I think it was something like 15 times. And that, my friend, is a lot of balls. xox

  • Cheyanne @ No Spoon Necessary 2016/03/03 at 11:12 PM

    Oh my goodness, cookie motherload! Snickerdoodles are one of my favorite cookies, but I’m all for sprucing shhhh up and these look magically delicious! Loooving the brown butter, muscovado and cardamom! So much YAHS going on here. Totally woth buying a bigger pant size. ;) pinned! Cheers!

  • Sinead 2016/03/03 at 10:33 PM

    And here I thought I was actually going to go a whole week without baking…

    Fortunately, the grocery store is right next door to the gym. I’ll buy the muscovado sugar if I survive boot camp — a singular hell to which I’ve been consigned to thanks to you and your irresistible, fat-producing recipes, I might add. :)

    • DisplacedHousewife 2016/03/03 at 10:42 PM

      Thank GOD someone is exercising around here!!! Would you do an extra class for me?!?! ;)

      PS I hope you make them!! xo

  • Angela Packard 2016/03/03 at 9:59 PM

    You are amazing. I mean, really amazing! It’s not everyday that you meet someone (virtually,) and click with them in such a way that a long distance “bread brew haha” be conducted as if it had been going on for years! Thank you so much for the shout out and the love. Your snicker doodles look insane, which means I WILL be making these. Lots of love to you lady!

    • DisplacedHousewife 2016/03/03 at 10:14 PM

      Why thank you Angela!! I’ve so enjoyed getting to know you…it does seem like years, doesn’t it? I can’t wait for many more loaves…and maybe croissants?!?!? xoxo

  • Sally 2016/03/03 at 9:42 PM

    These cookies look and sound wonderful!

  • Mary Ann | The Beach House Kitchen 2016/03/03 at 9:13 PM

    You had me at brown butter Rebecca! These sound wonderful! Snickerdoodles are a fave at our house. Can’t wait to try!

  • Heather (Delicious Not Gorgeous) 2016/03/03 at 8:39 PM

    my brother is also a snickerdoodle purist- i’d be very interested in what he’d think of these! love that you used bread flour, the texture that it gives to cookies is phenomenal (:

    • DisplacedHousewife 2016/03/03 at 8:44 PM

      I would too! You have to let me know if you make them for him!! And I am 100% obsessed with bread flour in cookies. If I could use emojis right now, I would give you the fist bump! xoxo


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