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Brown Butter & Goat Cheese Snickerdoodle Cookies

The Iron Sister
Rich, tangy, and delectable cookies with a familiar chewy texture.
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Dessert, Snack
Cuisine American, Gourmet


  • 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. 
Keyword brown butter, french cookie, goat cheese, snickerdoodle