Delectable, chewy cookies with deep richness from browned butter and a sweet, unexpected zest from creamy goat cheese. Yes, goat cheese in cookies is delicious! These snickerdoodle style treats are so fun to make- and are easily freezable for convenience. Try these Brown Butter Goat Cheese Cookies and satisfy your sweet tooth today.
So I didn’t want to post this recipe at first because I was not fully happy with the photos. The lighting on bake day was bleak and I just couldn’t get that beautiful, emotive and elegant shot that I always want. Fast forward to my roommate’s cookout that night; I had eaten
a few 10 of the cookies myself but shared the remaining ones with our guests. The reviews were stellar! I love that feeling of sharing something sweet and watching people’s faces light up with appreciation. It just never gets old. I also love getting rid of the extra desserts hanging around so I’m glad to hand them off. I decided not to wait for perfect photos, but to simply share a recipe that I now treasure.
You’re going to love the flavor as much as the cookout attendees did. The brown butter is simple to make- just heat for a few minutes until you have a toasted aroma and dark color. The addition gives the cookies a great, caramel-like depth. And the goat cheese adds this tangy vibrance that makes the cookie flavor extra special. They taste like all the good things about grandma’s snickerdoodles with more varied and exciting elements.
Make my Brown Butter Goat Cheese Snickerdoodle Cookies and rate the recipe here! Subscribe and get all your holiday dessert recipes sent right to your inbox. You can always see what I’m cooking up next on Instagram . Happy Baking!
Brown Butter & Goat Cheese Snickerdoodle Cookies
- 1/2 cup unsalted butter
- 1 cup light brown sugar plus extra 1/4 cup for rolling
- 1/2 whole egg + egg yolk mixture
- 2.5 oz goat cheese (5 tbsp)
- 1/2 tsp vanilla extract
- 11/4 cup all purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tbsp cinnamon plus additional 2 tsp for rolling
- 1/4 tsp kosher salt
- Place butter in small saucepan on medium heat. Whisk constantly as butter foams then becomes deeper in color (3-6 minutes depending on quality). When liquid has a nutty aroma and is amber in color, remove from heat and pour into heat-safe bowl and let cool for at least 10 minutes.
- Pour browned butter into bowl or stand mixer along with brown sugar. Combine thoroughly, then add egg/yolk mixture, vanilla extract, and goat cheese. Mix for 1-2 minutes.
- Whisk together flour, baking soda, salt and cinnamon in a separate bowl. Slowly add dry ingredients to wet and mix ( medium low if using stand mixer) just until combined.
- Wrap dough in plastic and chill for at least 90 minutes. After chilling, preheat oven to 350 and roll dough into 1 tablespoon balls. Roll balls in brown sugar cinnamon mixture and place on parchment-lined cookie sheet. Bake for 8-10 minutes. They are ready to take out when edges are golden with a center that looks slightly underdone. Let cool for 5 minutes.
- This is a small-batch recipe – feel free to double for a crowd!
- Dark brown sugar can be used in place of light for an even deeper taste.
- Let goat cheese come to room temperature before incorporating.