Brown Butter Snickerdoodles are a delightful twist on a classic, blending rich, nutty flavors with a soft, chewy texture. The secret lies in the brown butter, which adds a deep, caramelized aroma that elevates every bite. These cookies are perfectly spiced with cinnamon and sugar, creating a warm, comforting treat that feels like a hug in every mouthful. Ready in just 20 minutes, they’re ideal for satisfying sudden cravings or impressing guests with minimal effort.
Each cookie boasts a golden exterior with a tender center, offering a satisfying contrast of textures. The buttery richness pairs beautifully with the subtle sweetness, making them irresistible yet balanced. Whether enjoyed fresh from the oven or stored for later, these Snickerdoodles are a crowd-pleaser that’s as easy to make as it is to love. Perfect for any occasion, they’re a guaranteed way to brighten your day.
Ingredients for Brown Butter Snickerdoodles
- 1 cup (226 g) unsalted butter (browned and cooled)
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar (firmly packed)
- 2 eggs (room temperature preferred)
- ½ teaspoon vanilla extract
- 2 ¾ cups (343 g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon cinnamon
- For the Topping:
- ½ cup (100 g) granulated sugar
- 1 Tablespoon ground cinnamon
Step-by-Step Instructions
- Brown the butter: In a large skillet, melt butter over medium/low heat. Once melted, increase heat to medium. Cook, stirring frequently, until the butter pops/bubbles and brown specks form. Remove from heat and pour into a heat-proof bowl. Let cool completely.
- Preheat oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make the dough: In a large bowl, stir together cooled browned butter, granulated sugar, and brown sugar until combined. Add eggs and vanilla extract, mixing well.
- Combine dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon. Gradually add this mixture to the butter mixture in 4-5 parts, stirring until fully combined. The dough will be stiff.
- Prepare the topping: In a small bowl, whisk together ½ cup granulated sugar and 1 Tablespoon cinnamon.
- Shape the cookies: Roll dough into 1 ½ Tablespoon-sized balls. Roll each ball in the cinnamon-sugar mixture, coating evenly. Place on prepared baking sheets, spacing at least 2” (5 cm) apart.
- Bake: Bake for 9-11 minutes. The centers may appear slightly underdone; this is normal. Let cookies cool on the baking sheet to finish cooking.
How to Store and Keep Your Snickerdoodles Fresh
Once your Brown Butter Snickerdoodles have cooled completely, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies in a freezer-safe bag or container for up to 3 months. Pro tip: Place a slice of bread in the container to keep the cookies soft and chewy!
Time-Saving Tips for Busy Bakers
To save time, brown the butter ahead of time and let it cool in the fridge until you’re ready to bake. You can also prepare the cinnamon-sugar mixture in advance and store it in a small jar. Bonus tip: Use a cookie scoop to portion the dough quickly and evenly for perfectly sized cookies every time.
Recipe Variations to Spice Things Up
Want to mix it up? Try adding a pinch of nutmeg or cardamom to the cinnamon-sugar coating for a unique twist. For a nutty flavor, fold in ½ cup of chopped pecans or walnuts into the dough. If you’re feeling adventurous, drizzle the baked cookies with a simple glaze made from powdered sugar and milk.
Equipment You’ll Need for Perfect Cookies
For this recipe, a heavy-bottomed skillet is ideal for browning the butter evenly. A stand mixer or hand mixer can make combining the dough easier, but a sturdy spatula works just fine. Don’t forget parchment paper for easy cleanup and a cookie scoop for uniform dough balls.
Common Questions Answered
Can I use salted butter? Yes, but reduce the added salt in the recipe by half. Why cream of tartar? It gives snickerdoodles their signature tang and chewy texture. Can I skip browning the butter? While you can use melted butter, browning it adds a rich, nutty flavor that makes these cookies extra special.
Brown Butter Snickerdoodles
Ingredients
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar firmly packed
- 2 eggs room temperature preferred
- 1/2 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
Topping
- 1/2 cup granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
- Brown the butter: In a large skillet on the stovetop, melt butter over medium/low heat. Once melted, increase heat to medium and cook, stirring frequently as the butter begins to pop/bubble and fiz. Stir/swirl frequently, scraping the bottom of the pan until the sizzling slows and you notice lots of brown specks forming.
- Remove from heat and pour into a large heat-proof bowl. Allow to cool completely before proceeding with recipe.
- Make the cookie dough: Preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
- In a large mixing bowl, stir together browned (cooled) butter and sugars until combined.
- Add eggs and vanilla extract and stir well.
- In a separate, medium-sized mixing bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
- Gradually (in 4 or 5 parts) stir flour mixture into butter mixture until completely combined. The dough will seem stiff, this is normal.
- In a separate small bowl, whisk together sugar and cinnamon for rolling.
- Roll cookie dough into 1 ½ Tablespoon-sized balls and roll each ball through cinnamon/sugar mixture, coating evenly. Place cookies on prepared baking sheet, spacing at least 2” (5cm) apart.
- Bake in 350F (175C) oven for 9-11 minutes. The centers of the cookies may appear slightly under-done when removing from oven, this is fine, allow the cookies to cool completely on the baking sheet where they’ll finish cooking through before enjoying.