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Brown Butter Snickerdoodle Cookies Recipe

ByMadison
Jump to Recipe·5 from 12 reviews

If you love classic snickerdoodles but are ready to take things up a notch, then you’re going to adore this Brown Butter Snickerdoodle Cookies Recipe. The rich, nutty flavor of browned butter adds a deep, caramel-like twist to the familiar cinnamon-sugar coating that makes these cookies downright irresistible. Trust me, once you try them, you’ll want to keep this recipe handy for every cozy cookie craving!

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Why This Recipe Works

  • Browned Butter Magic: It adds an irresistible nutty depth that transforms the cookie from everyday to extraordinary.
  • Perfect Soft Chew: Cream of tartar and cornstarch work together to give a tender, chewy texture every time.
  • Cinnamon Sugar Crunch: Rolling dough in cinnamon sugar right before baking ensures a crackly and flavorful exterior.
  • Easy-To-Follow Steps: Clear, practical tips help you avoid common pitfalls like spreading or toughness.
Brown Butter Snickerdoodle Cookies, cinnamon-sugar cookies, soft chewy snickerdoodles, easy cookie recipes, homemade cookie ideas - A close-up view of a pile of soft, round cookies stacked unevenly on a white marbled surface. Each cookie has a light golden base with a sprinkled coating of cinnamon sugar, giving them a warm brown speckled texture. The cookies show gentle cracks and slight indentations on the surface, highlighting their soft and chewy texture. The focus is tight, capturing the detailed cinnamon dusting and the uneven round shapes of the cookies. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient here plays a role in making these cookies taste and feel amazing—plus there are some little tricks that really make the difference. Grab quality butter, fresh spices, and a good balance of leaveners to nail that perfect snickerdoodle bite.

Brown Butter Snickerdoodle Cookies, cinnamon-sugar cookies, soft chewy snickerdoodles, easy cookie recipes, homemade cookie ideas - Flat lay of a small mound of all-purpose flour, a few white ceramic bowls containing cream of tartar, cornstarch, baking soda, baking powder, and salt, a small white ceramic bowl with melted browned butter showing a golden amber color, a heap of white granulated sugar, two whole uncracked brown eggs, a small white ceramic bowl of vanilla extract, and a small white ceramic bowl with a mixture of white sugar and ground cinnamon, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: The sturdy base that holds everything together; spoon and level it for accuracy to avoid dry or flat cookies.
  • Cream of tartar: A classic snickerdoodle secret, it adds tang and chewiness, keeping your cookies soft and flavorful.
  • Cornstarch: This little powder keeps the texture velvety and soft by limiting gluten development.
  • Baking soda & baking powder: A duo that ensures just the right rise and lightness.
  • Salt: Balances sweetness and enhances overall flavor.
  • Unsalted butter (browned): Browning the butter develops those toasty, caramel notes that make this recipe sing.
  • White granulated sugar: Sweetens and contributes a little crispness on the edges.
  • Large eggs: Bind the ingredients and add richness—room temperature is best for even mixing.
  • Pure vanilla extract: Rounds out the flavor profile with warmth and depth.
  • Cinnamon sugar: Coats each cookie in cozy spice and sweetness, creating that signature snickerdoodle crunch.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Brown Butter Snickerdoodle Cookies Recipe is—you can easily adjust spices or add a little mix-in to make it your own. For me, sometimes I throw in a pinch of nutmeg or swap the white sugar for brown sugar to give an extra molasses vibe. Customize away and enjoy the adventure!

  • Variation: Adding chopped pecans or walnuts elevates the nuttiness and adds a welcome crunch—I tried it once, and it was a total hit with family.
  • Dairy-Free Option: Swap the butter for vegan butter if needed, though I recommend browning a plant-based butter with a similar fat content for best results.
  • Spice Boost: A dash of ground ginger or cardamom blends beautifully with cinnamon for a fall-inspired twist.
  • Size Matters: Making smaller cookies will decrease baking time and create delightful bite-sized treats for parties.

Step-by-Step: How I Make Brown Butter Snickerdoodle Cookies Recipe

Step 1: Brown the Butter Just Right

Start by melting the butter over medium heat using a heavy-bottom skillet. Stir constantly with a rubber spatula—this keeps the milk solids from burning and helps you catch that beautiful amber color. When you see the nutty aroma and brown specks on the bottom, remove it immediately and pour it into a bowl to cool. Patience here is key! If it’s too warm, your cookie dough might spread too much, so I usually let it sit for 15 minutes or pop it in the freezer for 10 to speed things up.

Step 2: Sift and Prep the Dry Ingredients

While your butter cools, sift together the flour, cream of tartar, cornstarch, baking soda, baking powder, and salt. This not only ensures a smooth mix but also helps keep your cookies soft and prevents any unwanted clumps.

Step 3: Combine Wet and Dry Ingredients Gently

In a large bowl, whisk the cooled brown butter with sugar until combined. Add the eggs and vanilla, then mix well. Feel free to use a hand mixer or do this by hand—just be sure it’s smoothly incorporated. Fold in your dry ingredients carefully, taking care not to overmix. This keeps the texture light and tender.

Step 4: Roll, Coat, and Arrange

Mix cinnamon and sugar in a small bowl. Using a large cookie scoop (about 2 oz), scoop dough balls, then roll each in the cinnamon sugar coating so they’re well-covered. Space six dough balls per parchment-lined cookie sheet to give them room to spread.

Step 5: Bake and Cool with Care

Bake at 350°F for 12-14 minutes, watching for the edges to turn a light golden brown—this is your cue that they’re perfectly baked. Resist the urge to overbake because you want soft centers! Let cookies cool on the sheet for 5 minutes before transferring to a wire rack—this helps them set and keeps them from breaking.

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Pro Tips for Making Brown Butter Snickerdoodle Cookies Recipe

  • Butter Cooling Is Crucial: I can’t stress enough how important it is to let browned butter cool completely before mixing—warmer butter makes the cookies too loose.
  • Scoop Consistency: Using a cookie scoop not only ensures uniformity but also prevents the dough from warming up in your hands.
  • One Tray at a Time: Baking one sheet at a time helps cookies bake evenly, avoiding hot spots in your oven.
  • Don’t Skip Parchment Paper: It prevents sticking and keeps the bottoms from browning too quickly, giving you that soft, chewy texture.

How to Serve Brown Butter Snickerdoodle Cookies Recipe

Brown Butter Snickerdoodle Cookies, cinnamon-sugar cookies, soft chewy snickerdoodles, easy cookie recipes, homemade cookie ideas - A close-up shows a woman's hand holding a round cinnamon sugar cookie with a bite taken out of the top. The cookie has a golden-brown color with a visible coating of cinnamon sugar that gives a slightly rough texture. The woman's thumb has a yellow nail polish, and the plain white marbled background softly blurs behind the cookie, drawing attention to the details on the cookie's surface and the soft texture where it was bitten photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep the garnish simple—a dusting of extra cinnamon sugar adds just enough sparkle and a welcoming aroma. Sometimes for a party, I sprinkle a pinch of flaky sea salt on top right after they come out of the oven to heighten the flavor contrast—it’s unexpectedly delicious!

Side Dishes

Pairing these cookies with a glass of cold milk or a warm mug of chai tea hits all the right notes for me. For something extra special, I love serving alongside homemade hot fudge or caramel sauce for dipping—pure indulgence!

Creative Ways to Present

I’ve wrapped these cookies in parchment paper tied with twine as sweet little favors for holiday parties. For birthdays, stacking them with layers of whipped cream and fresh berries turned this cookie into a show-stopping dessert parfait that everyone raved about.

Make Ahead and Storage

Storing Leftovers

I store any leftover Brown Butter Snickerdoodle Cookies in an airtight container at room temperature. They stay soft and fresh for up to 4 days—just place a slice of bread in the container to keep the moisture locked in, a handy old trick I swear by.

Freezing

These cookies freeze beautifully! I flash freeze the unbaked dough balls on a tray, then transfer them to a freezer bag for up to 3 months. When I want cookies, I bake straight from frozen—just add an extra minute or two to the bake time.

Reheating

To warm up leftover cookies, I pop them in the microwave for about 10-15 seconds or in a 300°F oven for 3-5 minutes. This refreshes their softness and revives the nutty aroma from the brown butter, making them taste freshly baked again.

FAQs

  1. Can I substitute brown butter with regular melted butter?

    Yes, you can use melted butter instead, but keep in mind that browning the butter adds deep caramel and nutty flavors that are unique to this recipe. Using regular melted butter will make good cookies, but you’ll miss out on the signature taste that sets this recipe apart.

  2. Why is cream of tartar used in snickerdoodles?

    Cream of tartar adds a characteristic tang and acts as a stabilizer for leavening, giving snickerdoodles their chewy, tender bite. It’s a key ingredient that distinguishes snickerdoodles from other sugar cookies.

  3. My cookies spread too much. What am I doing wrong?

    This usually happens if your brown butter is too warm or if you haven’t measured flour correctly (packed flour causes dry dough that won’t hold shape). Make sure the browned butter is cooled completely and spoon & level your flour or weigh it for best results.

  4. Can I make the dough ahead of time?

    Definitely! Chill the dough wrapped tightly in plastic wrap for up to 24 hours before baking. This helps the flavors meld and can improve texture, plus it prevents excess spreading while baking.

Final Thoughts

This Brown Butter Snickerdoodle Cookies Recipe has become my go-to for gifting and cozy evenings alike. The rich brown butter flavor with that classic cinnamon sugar crunch creates an unforgettable cookie that’s surprisingly easy to make. I’m confident you’ll enjoy the simple process and decadent results just as much as I do—give it a try and share it with those you love!

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Brown Butter Snickerdoodle Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Madison
  • Prep Time: 25 minutes
  • Cook Time: 14 minutes
  • Total Time: 44 minutes
  • Yield: 16 large cookies
  • Category: Dessert
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Brown Butter Snickerdoodle Cookies feature a rich, nutty flavor from browned butter combined with the classic cinnamon-sugar coating. Soft and chewy with slightly crisp edges, they’re perfect for cookie lovers craving a twist on the traditional snickerdoodle.

Ingredients

Dry Ingredients

  • 2 2/3 cups all-purpose flour
  • 1 1/2 tsp cream of tartar
  • 1 TBSP cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt

Wet Ingredients

  • 1 cup plus 2 TBSP unsalted butter, browned
  • 1 1/2 cups white granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract

Cinnamon Sugar Coating

  • 1/4 cup white granulated sugar
  • 1 TBSP ground cinnamon

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F and line two cookie sheets with parchment paper.
  2. Brown the Butter: In a large frying pan over medium heat, melt the butter. Stir continuously with a rubber spatula until the butter turns amber and the milk solids separate and brown on the bottom. Remove from heat immediately and let cool for 15 minutes until it reaches room temperature. If still warm, place in the freezer for 10 minutes to cool rapidly.
  3. Sift Dry Ingredients: In a medium bowl, sift together the flour, cream of tartar, cornstarch, baking soda, baking powder, and salt. Set aside.
  4. Mix Wet Ingredients: In a large bowl, combine the browned butter and sugar, stirring well. Add in the eggs and vanilla extract, then mix until fully combined.
  5. Combine Ingredients: Gently fold the dry ingredients into the wet ingredients to form a cookie dough.
  6. Prepare Cinnamon Sugar: In a small bowl, mix the sugar and cinnamon for coating the cookies.
  7. Form and Coat Dough Balls: Using a large cookie scoop (about 2 oz), scoop cookie dough balls. Roll each ball in the cinnamon sugar mixture and place 6 balls per cookie sheet.
  8. Bake Cookies: Bake one tray at a time for 14 minutes until the edges are slightly golden brown.
  9. Cool Cookies: Let cookies cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Spoon and level flour or use a kitchen scale to avoid compacted flour which can dry out cookies and prevent spreading.
  • For high altitude baking, add an extra 2 TBSP of flour.
  • Remove dairy ingredients and eggs from the fridge 2 hours before baking to ensure room temperature.
  • If you prefer not to brown the butter, substitute with 1 cup melted butter and follow the rest of the instructions.

Nutrition

  • Serving Size: 1 large cookie
  • Calories: 210 kcal
  • Sugar: 15 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 40 mg

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