Brown-butter caramel snickerdoodles

Brown-butter caramel snickerdoodles

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • Makes 10
  • Easy
  • 15 minutes, plus 15 minutes’ chilling time
  • Baking: 25 minutes


  • 270 g flour
  • ¾ t cream of tartar
  • ½ t baking powder
  • 2 t cornflour
  • ½ t salt
  • ½ t ground cinnamon
  • 170 g butter
  • 200 g Muscovado sugar
  • 50 g sugar
  • 1 free-range egg
  • 1 free-range egg yolk
  • 1 T sour cream
  • 125 g Woolworths butter toffees
  • Woolworths cinnamon sugar, for rolling

Cooking Instructions

1. Preheat the oven to 180°C. In a large bowl, combine all the dry ingredients, except the sugar. Heat the butter in a small saucepan over a low heat until browned, then add the sugar. Allow to stand for 5 minutes until slightly cooled. Add the eggs and sour cream and mix.

2. Add the flour mixture to the brown-butter mixture and mix until combined.

3. Divide the mixture into 10 pieces, roll into balls, then press a toffee into each one, making sure the toffee is completely covered in cookie dough. Gently press each cookie to flatten and place on a lined baking tray. Chill for 15 minutes.

4. Bake for 15–25 minutes, then cool for 5–10 minutes. Roll in cinnamon sugar to serve.

Find more biscuit recipes here.

Photographs: Jan Ras
Food Assistant: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes