Hey y'all! If you're on the hunt for the ultimate cookie with a cozy twist, you've just found it. Brown Butter Snickerdoodle Cookies combine the classic cinnamon-sugar hug of snickerdoodles with the irresistibly nutty aroma of browned butter. These cookies are chewy, soft in the center, and packed with toasty flavor-perfect for holiday platters, cozy weekends, or any excuse to bake. Ready to fill your kitchen with warm, spiced goodness? Let's get cooking!
Why You'll Love This Brown Butter Snickerdoodle Cookies Recipe
- Brown butter adds a deep, nutty flavor that takes these cookies over the top.
- Super chewy centers and crisp edges make for the perfect cookie texture.
- Easy to make with pantry staples, no fancy equipment required!
- Perfect for sharing at parties, gifting, or indulging at home.
- The cinnamon-sugar coating gives every bite a cozy, comforting crunch.
Brown Butter Snickerdoodle Cookies Ingredients
- 1 cup (226g) unsalted butter
- 1 ½ cups (300g) granulated sugar, divided
- ½ cup (100g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¾ cups (340g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon, divided
How to Make Brown Butter Snickerdoodle Cookies
Step 1: Brown the Butter
In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until it foams and brown bits form at the bottom (about 5-7 minutes). It should smell nutty and caramelized. Immediately pour into a large mixing bowl and cool for 10 minutes.
Step 2: Mix Dough
Add 1 cup of granulated sugar and the brown sugar to the cooled brown butter and beat until combined. Whisk in eggs one at a time, then mix in the vanilla extract.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together flour, cream of tartar, baking soda, 1 teaspoon cinnamon, and salt. Gradually stir the dry ingredients into the wet mixture until just combined (don't overmix!)
Step 4: Chill the Dough
Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This helps the cookies hold their shape and develop flavor.
Step 5: Cinnamon-Sugar Coating
In a small bowl, mix remaining ½ cup granulated sugar and 1 teaspoon cinnamon. Scoop 2-tablespoon-sized balls of dough and roll each in the cinnamon-sugar until well-coated.
Step 6: Bake the Brown Butter Snickerdoodle Cookies
Preheat your oven to 350°F (175°C). Arrange dough balls 2 inches apart on parchment-lined baking sheets. Bake for 10-12 minutes, until the edges are set but centers look slightly underdone. Cool on the pan 5 minutes before transferring to a rack.
Notes for Perfect Brown Butter Snickerdoodle Cookies
- Don't rush the browning process; watch it closely to avoid burning.
- Room temperature eggs blend more easily for a smoother dough.
- Chilled dough prevents cookies from spreading too much during baking.
Brown Butter Snickerdoodle Cookies Variations
- Chocolate Chip: Fold in 1 cup of semisweet chocolate chips before chilling.
- Pumpkin Spice: Add ½ teaspoon pumpkin pie spice to the cinnamon-sugar coating for a fall twist.
- Salted Caramel: Drizzle cooled cookies with salted caramel sauce for extra decadence.
Required Equipment
- Medium saucepan (for browning butter)
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Parchment paper
- Baking sheets
- Cookie scoop (optional, but helpful for uniform cookies)
Brown Butter Snickerdoodle Cookies Storage Instructions
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a freezer-safe bag for up to 2 months-just thaw at room temperature before enjoying.
Serving Recommendations for Brown Butter Snickerdoodle Cookies
- Pair with hot coffee, chai, or a glass of cold milk for ultimate coziness.
- Serve alongside vanilla ice cream for a dreamy dessert combo.
- Wrap in cellophane and gift as a homemade treat during the holidays.
Pro Tips for the Best Brown Butter Snickerdoodle Cookies
- Let the browned butter cool but not solidify before mixing your dough for best texture.
- Use high-quality cinnamon for the most aromatic results.
- Sprinkle a little extra cinnamon-sugar on top just before baking for a sparkly finish.
Brown Butter Snickerdoodle Cookies FAQ
- Can I make the dough ahead of time?
Absolutely! Chill dough for up to 48 hours-just let it sit at room temperature for 10 minutes before scooping and baking. - Do I have to use cream of tartar?
Cream of tartar is essential for classic snickerdoodle tang and chewy texture, but in a pinch, you can substitute with 2 teaspoons baking powder per recipe and omit the baking soda. - Why are my cookies spreading too much?
Warm dough or too little flour can cause spreading. Always chill the dough and measure flour accurately for thick, chewy results.
Prep Time: 25 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Yield: About 28 cookies
Ingredients
- 1 cup (226g) unsalted butter
- 1 and ½ cups (300g) granulated sugar, divided
- ½ cup (100g) packed light brown sugar
- 2 large eggs
- 2 and ¾ cups (343g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
Instructions
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1Brown the butter by melting it in a saucepan over medium heat, stirring constantly until it turns golden brown and smells nutty. Remove from heat and let cool to room temperature.
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2In a large bowl, mix the browned butter, 1 cup granulated sugar, and brown sugar until combined. Add eggs one at a time, mixing well after each addition.
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3In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add dry ingredients to wet ingredients and mix until just combined.
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4Combine remaining ½ cup granulated sugar and cinnamon in a small bowl. Scoop dough into balls and roll each ball in the cinnamon-sugar mixture.
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5Place dough balls onto a lined baking sheet, spacing them 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 9-11 minutes until edges are set and centers look slightly underbaked.
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6Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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