Brown Butter Snickerdoodle Cookies Recipe

BySarah
Jump to Recipe· 4.7 from 61 reviews

If you’re a cookie lover like me, you’re about to meet your new addiction: the Brown Butter Snickerdoodle Cookies Recipe. These cookies take the classic snickerdoodle to a whole new level with a rich, nutty flavor from browned butter that simply melts in your mouth. I can’t wait to share all my tips to nail this recipe perfectly so you get those soft, chewy centers and just the right hint of cinnamon sugar crunch. This recipe is truly fan-freaking-tastic, and trust me, once you try it you’ll be making these again and again!

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Why This Recipe Works

  • Brown Butter Magic: Browning the butter adds a deep, toasty flavor that transforms the classic snickerdoodle.
  • Perfect Texture: Using cornstarch and cream of tartar keeps these cookies soft and chewy, just the way I like ’em.
  • Simple Ingredients: Pantry staples come together effortlessly, making it a great recipe for last-minute baking urges.
  • Easy Cinnamon Sugar Coating: The cinnamon-sugar coating crisps up beautifully, giving that classic snickerdoodle charm.
Brown Butter Snickerdoodle Cookies, cinnamon sugar cookies with browned butter, chewy snickerdoodle recipe, soft cinnamon cookies, easy homemade snickerdoodles - 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

Each ingredient in this Brown Butter Snickerdoodle Cookies Recipe plays a special role, from creating the signature flavor to delivering that perfect texture. Choosing the right kind of flour or browning your butter just right can make a big difference. I always find it helpful to pick high-quality vanilla and fresh spices to get the most out of each bite.

Brown Butter Snickerdoodle Cookies, cinnamon sugar cookies with browned butter, chewy snickerdoodle recipe, soft cinnamon cookies, easy homemade snickerdoodles - 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: Use spooned and leveled flour or a kitchen scale — too much can dry out cookies and affect spread.
  • Cream of tartar: The classic ingredient in snickerdoodles that gives them their signature tang and chewy texture.
  • Cornstarch: Adds tenderness and softness so your cookies don’t end up cakey or tough.
  • Baking soda & baking powder: Work together for just enough rise without making cookies puffy.
  • Salt: Balances sweetness and enhances the browned butter flavor beautifully.
  • Unsalted butter: Brown it gently for a nutty aroma, but be sure to cool completely before mixing for ideal dough texture.
  • White granulated sugar: Sweetens and helps create that crisp, crackly cinnamon sugar exterior you’re after.
  • Large eggs: Bring moisture and structure; room temperature eggs mix more smoothly with browned butter.
  • Pure vanilla extract: Its warm aroma complements the brown butter perfectly.
  • Ground cinnamon (for cinnamon sugar): The essential spice that dresses these cookies in classic snickerdoodle style.
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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 playing around with this Brown Butter Snickerdoodle Cookies Recipe depending on the season and who I’m baking for. Sometimes I toss in a pinch of nutmeg or swap out part of the sugar for brown sugar to give extra moisture and a hint of molasses flavor. You should absolutely feel free to make it your own!

  • Add a little spice: I’ve added ground cardamom or nutmeg for a warmer, more complex spiced cookie and it’s absolutely delicious.
  • For deeper sweetness: Try swapping half of the granulated sugar for light brown sugar to keep the cookies chewy and add richer flavor.
  • Dairy-free version: Use vegan butter and make sure to brown it similarly—just watch carefully so it doesn’t burn!
  • Size variations: Smaller scoops make the perfect tea-time bite; bigger ones stay soft inside with a satisfyingly crispy edge.

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

Step 1: Brown the butter just right

Start by melting your unsalted butter in a medium pan over medium heat. Don’t walk away—stir constantly with a rubber spatula because it can go from browned to burnt in seconds. You’re looking for an amber color with those gorgeous little milk solids turning golden brown on the bottom. Once you get there, immediately remove from heat to stop the cooking. Let it cool about 15 minutes at room temp so it’s not warm when you mix; otherwise, the dough will spread too much and become too soft.

Step 2: Prep dry ingredients

While the butter cools, sift together the flour, cream of tartar, cornstarch, baking soda, baking powder, and salt in a medium bowl. Sifting helps avoid lumps, and combining the leavening agents evenly means your cookies rise perfectly every time.

Step 3: Mix wet ingredients and combine

In a large bowl, whisk your browned butter with sugar until smooth. Then add the room-temperature eggs and pure vanilla extract. Stir just until everything comes together—no overmixing! Gently fold in your dry ingredients until there are no streaks of flour left. You’ll have a thick, slightly sticky dough that’s just right.

Step 4: Roll in cinnamon sugar and bake

Mix your cinnamon sugar coating in a small bowl. Using a large cookie scoop (approximately 2 ounces) makes perfect generous cookies. Roll each dough ball in the cinnamon sugar thoroughly so every bite has that classic snickerdoodle crunch. Place 6 cookie balls spaced out on parchment-lined cookie sheets to avoid spreading into one giant cookie. Bake at 350°F (175°C) for 12–14 minutes, one tray at a time. When the edges turn slightly golden, they’re ready—leave them on the sheet for 5 minutes before moving to a cooling rack to finish setting up.

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Pro Tips for Making Brown Butter Snickerdoodle Cookies Recipe

  • Cool the Brown Butter Properly: It’s tempting to use the butter while warm, but patience pays off—cool butter prevents spreading and keeps dough firm.
  • Don’t Overbake: Cookies continue to cook on the sheet; pulling them when edges are lightly golden keeps them soft inside.
  • Use a Large Scoop: A 2-ounce scoop turns out big, bakery-style cookies with the perfect balance of crisp and chew.
  • Avoid Compacting Flour: Spoon and level flour or use a scale to get consistent texture—packed flour dries cookies out.

How to Serve Brown Butter Snickerdoodle Cookies Recipe

Brown Butter Snickerdoodle Cookies, cinnamon sugar cookies with browned butter, chewy snickerdoodle recipe, soft cinnamon cookies, easy homemade snickerdoodles - 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

My go-to garnish is a quick dusting of extra cinnamon sugar just as the cookies come out of the oven—it adds a little sparkle and extra crunch. Sometimes I sprinkle a few flaky sea salt crystals on top before baking to elevate the flavor contrast. If you want to get fancy, a drizzle of white chocolate pairs beautifully with the nutty browned butter.

Side Dishes

I love serving these with a tall glass of cold milk or a warm cup of chai tea to boost the cinnamon notes. They’re also great alongside a scoop of vanilla ice cream for a fun dessert twist. If you’re hosting brunch, these cookies are a sweet counterbalance to savory dishes like quiche or egg casserole.

Creative Ways to Present

For holidays or parties, try stacking the cookies and tying them with rustic twine for a charming gift. I’ve also dipped half of the cookie in melted dark chocolate and sprinkled chopped toasted nuts over it for an extra special touch. Placing them in decorative tins with parchment paper creates a sweet surprise for guests or family.

Make Ahead and Storage

Storing Leftovers

I store leftover Brown Butter Snickerdoodle Cookies in an airtight container at room temperature—they stay soft and chewy for up to a week. Be sure to add a piece of bread or an apple slice in the container to keep moisture in, which prevents them from drying out.

Freezing

These cookies freeze beautifully—either bake the dough balls ahead and freeze them raw, or freeze fully baked cookies layered between parchment paper. When you’re ready, thaw at room temperature and bake chilled dough balls directly from the freezer, adding a couple minutes extra to baking time.

Reheating

To bring refrigerated or frozen cookies back to life, pop them in a 300°F oven for 5-7 minutes. It revives that freshly baked softness and crunchy edges without drying them out. Microwave reheating tends to make them chewy but a bit gummy, so I avoid that method.

FAQs

  1. Can I skip browning the butter in this Brown Butter Snickerdoodle Cookies Recipe?

    Absolutely! If you’re short on time or nervous about burning butter, you can use 1 cup of melted butter instead. The cookies will still be delicious—just miss out on that nutty, caramelized depth that browned butter adds.

  2. Why is cream of tartar necessary in this recipe?

    Cream of tartar is the secret to classic snickerdoodles. It provides the tangy flavor and that signature chewy, tender texture by stabilizing the dough and reacting with the baking soda to give just the right rise and bite.

  3. My cookies spread too much—what did I do wrong?

    Usually, this happens if the browned butter isn’t cooled completely and is still warm when mixing. Warm butter thins your dough, causing excess spreading. Also, try chilling your dough for 20 minutes if your kitchen is warm—it helps keep their shape while baking.

  4. Can I use a different type of sugar for cinnamon sugar coating?

    Yes! You can experiment with coconut sugar or even superfine sugar for a slightly different texture and caramel flavor, though classic granulated sugar is perfect for crispiness and that traditional snickerdoodle look.

Final Thoughts

This Brown Butter Snickerdoodle Cookies Recipe holds a special place in my kitchen—it’s the perfect blend of nostalgic and elevated flavors that really impress friends and family. I love how easy it is to pull together but yields bakery-quality treats every time. If you’re searching for a cookie recipe that’s a little extra without being complicated, give this one a go. You’ll soon be passing the recipe along to your own friends, just like I did. Happy baking!

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Brown Butter Snickerdoodle Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 61 reviews
  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 44 minutes
  • Yield: 16 large cookies
  • Category: Dessert
  • Method: Frying
  • Cuisine: American
Print Recipe

Description

Delicious Brown Butter Snickerdoodle Cookies with a rich, nutty flavor and classic cinnamon sugar coating. These soft, chewy cookies are perfect for any occasion and feature browned butter for an enhanced depth of flavor.

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: Preheat your oven to 350F and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
  2. Brown the Butter: In a large frying pan over medium heat, melt the butter while stirring continuously with a rubber spatula until it turns amber and the milk solids separate and brown. Immediately remove from heat and cool for 15 minutes until room temperature. If still warm, chill in the freezer for 10 minutes to avoid cookie spreading.
  3. Mix Dry Ingredients: In a medium bowl, sift together the flour, cream of tartar, cornstarch, baking soda, baking powder, and salt. Set aside.
  4. Combine Wet Ingredients: In a large bowl, mix the cooled browned butter with sugar until combined. Add the eggs and vanilla extract and stir until smooth and incorporated.
  5. Incorporate Dry Ingredients: Gradually fold the sifted dry ingredients into the wet mixture until fully combined, forming the cookie dough.
  6. Prepare Cinnamon Sugar: In a small bowl, mix the white granulated sugar and ground cinnamon together thoroughly.
  7. Scoop and Roll Dough Balls: Using a large 2-ounce cookie scoop, form dough balls. Roll each dough ball in the cinnamon sugar mixture and place six balls on each prepared cookie sheet.
  8. Bake Cookies: Bake one tray at a time in the preheated oven for 14 minutes, or until the edges are lightly golden brown.
  9. Cool Cookies: Let the cookies cool on the cookie sheet for 5 minutes before transferring them to wire racks to cool completely.

Notes

  • Make sure to spoon and level flour or use a kitchen scale to avoid compacted flour which can dry out cookies and affect spreading.
  • For high altitude baking, add an extra 2 TBSP of flour to help maintain texture.
  • Remove dairy ingredients from the refrigerator 2 hours before baking to ensure proper mixing and texture.
  • If you don’t want to brown the butter, substitute with 1 cup melted butter and follow the remaining instructions.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 15 g
  • Sodium: 120 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 40 mg

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