Brown Butter Snickerdoodle Cookies Recipe

ByTaylor
Jump to Recipe· 4.6 from 5 reviews

If you’re on the hunt for the ultimate cozy, melt-in-your-mouth cookie, I promise you’ll want to bookmark this Brown Butter Snickerdoodle Cookies Recipe. These aren’t your average snickerdoodles — the rich, nutty depth that comes from browning the butter takes that classic cinnamon-sugar cookie to a whole new level. Whether you’re baking for a crowd or just treating yourself, this recipe is seriously fan-freaking-tastic and super reliable once you get the hang of the steps.

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Why This Recipe Works

  • Browned Butter Magic: Browning the butter adds a deep, nutty flavor that transforms ordinary snickerdoodles into a rich, unforgettable treat.
  • Balanced Dough: The mix of cream of tartar, baking soda, and baking powder creates that signature snickerdoodle chew and a perfect rise.
  • Crisp-Soft Texture: Cinnamon sugar rolled around each ball creates a crackly, delicate crust while keeping the inside soft and tender.
  • Simple Ingredients, Big Flavor: The straightforward pantry staples with warm vanilla and cinnamon come together beautifully without fuss.
Brown Butter Snickerdoodle Cookies, easy brown butter cookies, cinnamon sugar cookies, homemade snickerdoodle recipe, buttery cookie treats - 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

This Brown Butter Snickerdoodle Cookies Recipe uses classic ingredients, but every one here serves a special purpose to get you that perfect chewy, buttery cookie. Shopping tip: fresh spices, especially cinnamon, make a huge difference in flavor. And be sure to brown your butter just right—it’s where the magic begins!

Brown Butter Snickerdoodle Cookies, easy brown butter cookies, cinnamon sugar cookies, homemade snickerdoodle recipe, buttery cookie treats - 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: Provides structure; spoon and level it or weigh for best results to avoid dry or dense cookies.
  • Cream of tartar: Gives snickerdoodles their signature tang and tender texture.
  • Cornstarch: Adds softness to the cookie crumb by reducing gluten development.
  • Baking soda & Baking powder: Work together to give a perfect rise and lightness.
  • Salt: Enhances all the sweet and buttery flavors.
  • Unsalted butter (browned): Browned butter adds nuttiness and depth; letting it cool prevents spreading issues.
  • White granulated sugar: Sweetness and helps with texture—important for that crisp edge.
  • Eggs: Bind ingredients and add richness; room temperature eggs blend in better.
  • Pure vanilla extract: Boosts overall flavor with a warm aroma.
  • Ground cinnamon (for coating): The spice star of the snickerdoodle—use fresh if you can.
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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

One of my favorite things about this Brown Butter Snickerdoodle Cookies Recipe is how easy it is to tweak. Sometimes I like to add a little extra cinnamon sugar on top right out of the oven for an added crunch. You can definitely play around with the size of your cookie balls to make mini treats or giant shareable cookies — whatever you’re in the mood for!

  • Extra Cinnamon: When I want a spicy kick, I add a teaspoon more cinnamon to the coating mix—it gives these cookies a little more warmth that’s delicious with coffee.
  • Soft vs. Crispy: For a softer cookie, bake closer to 12 minutes; for a crisper texture, go toward 14 minutes, but watch closely.
  • Gluten-Free: I haven’t tested a gluten-free version exactly, but swapping in a 1:1 gluten-free baking flour should work—just watch the texture.
  • Brown Butter Shortcut: If you’re short on time, melted butter works fine, but the brown butter flavor really makes this recipe sing!

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

Step 1: Brown the Butter Like a Pro

Start by melting the unsalted butter in a large frying pan over medium heat. Keep stirring with a rubber spatula — this part takes patience, but it’s worth it! Watch as the butter foams, then turns a warm amber color, and you’ll see little brown flecks form at the bottom. That’s the milk solids toasting and giving you that signature nutty flavor. Remove it from heat immediately to avoid burning. Set it aside for about 15 minutes to cool to room temp — if you skip cooling, the dough gets too soft and cookies spread too much!

Step 2: Mix Dry Ingredients

While your butter is cooling, sift together the flour, cream of tartar, cornstarch, baking soda, baking powder, and salt in a medium bowl. Sifting here helps distribute everything evenly, especially when you combine these leavening agents and softening agents—it’s key for the consistent texture we want.

Step 3: Combine Butter & Sugar

In a large bowl, mix the browned butter with the granulated sugar until smooth. Then add your eggs and vanilla extract, stirring gently but thoroughly. You want everything to come together before folding in the dry mix; don’t overmix here to keep the dough tender.

Step 4: Shape & Cinnamon-Coat

Mix up the cinnamon sugar in a small bowl. Using a large cookie scoop (around 2 oz), scoop big balls of dough and roll each into the cinnamon sugar mix. The coating is what gives these cookies their lovely crackled cinnamon crust. Place six dough balls per parchment-lined cookie sheet to leave room for spreading.

Step 5: Bake & Cool Properly

Bake at 350°F for 12 to 14 minutes, one tray at a time, until the edges turn lightly golden. The cookies might look slightly underbaked in the centers — that’s perfect for a soft, chewy finish. Let them sit on the pans for 5 minutes before moving to wire racks; this resting time helps them set up and prevents breakage.

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Pro Tips for Making Brown Butter Snickerdoodle Cookies Recipe

  • Butter Cooling is Crucial: Always let browned butter cool fully or chill briefly; warm butter makes dough too soft and cookies will spread out thin.
  • Use a Cookie Scoop: For consistent size and even baking, a 2-ounce scoop is my go-to to keep cookies uniform every bake.
  • One Tray at a Time: Baking one sheet at a time prevents uneven oven temperature and ensures perfect results.
  • Don’t Overbake: Pull cookies when edges are golden but centers still look soft; they’ll firm up while cooling and stay delightfully chewy.

How to Serve Brown Butter Snickerdoodle Cookies Recipe

Brown Butter Snickerdoodle Cookies, easy brown butter cookies, cinnamon sugar cookies, homemade snickerdoodle recipe, buttery cookie treats - 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 love to dust finished cookies lightly with extra cinnamon sugar right out of the oven — it adds sparkle and a little extra cinnamon kick. Sometimes, if it’s holiday time, I sprinkle just a few flakes of sea salt on top to balance the sweetness — trust me, it’s unexpectedly amazing!

Side Dishes

Snickerdoodle cookies and a warm beverage are a match made in heaven for me. I often serve these with a creamy chai latte or dark roast coffee — the spice from the chai really complements the cinnamon in the cookie. For something lighter, a glass of cold milk is classic and keeps it simple.

Creative Ways to Present

For parties or gift-giving, I like stacking these cookies on a pretty plate and tying the stack with twine or a cinnamon stick. You can also place individual cookies in parchment-lined boxes with a sprig of fresh rosemary for a rustic, festive feel. It turns simple cookies into a thoughtful gift or centerpiece.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover cookies in an airtight container at room temperature. They stay soft and flavorful for about 3-4 days — I always put a slice of bread in the container to keep them moist; it works like a charm!

Freezing

I freeze baked cookies wrapped tightly in plastic wrap and then placed in a freezer-safe bag. When I’m ready to enjoy, I thaw them on the counter for an hour or two. The flavor and texture remain surprisingly good, almost like freshly baked.

Reheating

To freshen leftovers, I like popping cookies in a 300°F oven for about 5 minutes or microwaving one cookie for 10 seconds. It revives the slightly crisp edges and warms the gooey cinnamon center beautifully.

FAQs

  1. Can I use salted butter instead of unsalted butter?

    You can, but I’d recommend reducing or skipping adding extra salt in the recipe since salted butter varies in saltiness. Using unsalted butter lets you control the seasoning more precisely.

  2. Why do I need to brown the butter for this recipe?

    Browned butter adds a deep, slightly nutty flavor that really elevates these snickerdoodles. It transforms the classic cookie into something richer and more complex—definitely worth the extra step!

  3. How do I prevent my cookies from spreading too much?

    The key is letting your browned butter cool completely before mixing it into dough and chilling your dough if necessary. Also, avoid using too much butter or warm butter, which makes dough too soft.

  4. Can I make the dough ahead and bake later?

    Yes! You can refrigerate the dough for up to 24 hours wrapped tightly. When ready, let it come to room temperature briefly to soften slightly before scooping and baking.

  5. What’s the best way to measure flour for this recipe?

    Spoon the flour gently into your measuring cup without compacting, then level it off with a knife. Using a kitchen scale is even better for accuracy, since packed flour can dry out the cookies and make them dense.

Final Thoughts

Honestly, this Brown Butter Snickerdoodle Cookies Recipe has become my go-to whenever I want to impress a crowd or just enjoy a bit of cookie bliss. The browned butter flavor is so comforting and a fresh twist on a nostalgic classic. Give it a try—you’ll find yourself thinking about these cookies long after the last crumb disappears. Seriously, bake a batch and get ready for nonstop compliments from friends and family. You’ve got this!

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Brown Butter Snickerdoodle Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 5 reviews
  • Author: Taylor
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 44 minutes
  • Yield: 16 large cookies
  • Category: Dessert
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Brown Butter Snickerdoodle Cookies are a delightful twist on the classic recipe, featuring rich, nutty browned butter that enhances the traditional cinnamon sugar coating. These large, soft cookies have a perfect balance of warm cinnamon flavor and a tender, chewy texture, making them an irresistible treat for any occasion.

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 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and promote even baking.
  2. Brown Butter: In a large frying pan over medium heat, melt the unsalted butter. Stir continuously with a rubber spatula until the butter turns amber and the milk solids separate and brown at the bottom. Immediately remove from heat and let cool for 15 minutes to room temperature. If it remains warm, cool in the freezer for 10 minutes to prevent spreading during baking.
  3. Prepare Dry Mix: In a medium bowl, sift together the all-purpose flour, cream of tartar, cornstarch, baking soda, baking powder, and salt. Set this mixture aside for later.
  4. Combine Wet Ingredients: In a large bowl, mix the cooled browned butter with the granulated sugar until well combined. Add the eggs and vanilla extract, stirring until fully incorporated.
  5. Fold in Dry Ingredients: Gradually fold the sifted dry ingredients into the wet mixture, combining gently to form a soft cookie dough.
  6. Prepare Cinnamon Sugar: In a small bowl, mix together the white granulated sugar and ground cinnamon for the coating.
  7. Scoop and Coat Dough: Using a large cookie scoop (about 2 oz), form dough balls. Roll each ball generously in the cinnamon sugar mixture. Arrange on the prepared cookie sheets, placing 6 dough balls per sheet to allow space for spreading.
  8. Bake Cookies: Bake one tray at a time for 14 minutes, or until the edges are slightly golden brown. Avoid overbaking to maintain a soft center.
  9. Cool: Let the cookies cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Flour measurement is critical: spoon and level the 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 to help maintain texture.
  • Allow dairy ingredients to come to room temperature 2 hours before baking for best consistency.
  • If you prefer not to brown the butter, substitute with 1 cup melted butter and follow the remaining instructions as is.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 220 kcal
  • Sugar: 15 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 40 mg

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