Brown Butter Snickerdoodle Cookies
These brown butter snickerdoodle cookies take the classic cinnamon-sugar favorite to a whole new level. Rich, nutty brown butter adds warmth and depth to every soft, chewy bite, while that signature cinnamon sugar coating brings the cozy sweetness you know and love.
Brace yourself, brown butter babes — because these brown butter snickerdoodle cookies are here to steal the spotlight. These cookies aren’t just delicious — they’re inconceivable-ly good.
These brown butter snickerdoodles deliver all the warm, nostalgic magic of the original — soft, chewy cookies, cinnamon-sugar sparkle — but with a nutty, caramel-kissed upgrade that’ll have you whispering, “As you wish” to whoever asks for seconds.
And here’s the best part: they’re super easy to make with just a handful of simple ingredients.
Proof that classics never go out of style… they just get better with brown butter. You may find yourself declaring, “This is true love — you think this happens every day?”
If brown butter makes you weak in the knees, check out my brown butter cupcakes, brown butter Biscoff cookies, and brown butter chocolate chip cookies.
How to Make Brown Butter Snickerdoodle Cookies
Step 1: Make the brown butter and chill until it firms up but remains soft.
Step 2: Make the cookie dough. Cream the brown butter and sugar. Add in the eggs and vanilla extract. Add in the flour, cream of tartar, baking soda, and salt.
Step 3: Chill the cookie dough. Portion the cookie dough using a large cookie scoop and chill in the refrigerator for 30 minutes.
Step 4: Prep and preheat. Preheat the oven and line baking sheet pans with silicone mats or parchment paper.
Step 5: Bake the cookies. Roll the cookie dough balls in a cinnamon-sugar mixture. Place the cookie dough balls on a baking sheet pan and bake for 12-14 minutes. Transfer the cookies to a wire rack to cool.
Courtney’s Expert Cookie Baking Tips
- Make the brown butter ahead of time to save time on the day you plan to bake the cookies. You can store it in the refrigerator for up to 2 weeks. To use, bring the brown butter to room temperature.
- Use a large cookie scoop to portion the cookie dough for even, uniform cookies.
- Don’t skip chilling the cookie dough in this recipe. Chilling the dough helps control the spreading of the cookie and helps to create the perfect chewy texture.
- Underbake the cookies slightly to create a chewy texture with crisp edges.
- Immediately when the cookies come out of the oven, use the back of a spoon to gently shape the cookies into perfectly round circles.
- For more tips and tricks, check out my post on 10 Tips for Baking Perfect Cookies!
Frequently Asked Questions
If you would like a snickerdoodle recipe without the brown butter, check out my recipe for classic snickerdoodle cookie recipe. If you are craving a little pumpkin spice, check out my pumpkin snickerdoodles.
Cream of tartar is a white, powdery substance that’s a byproduct of winemaking. It is slightly acidic which helps to activate the baking soda and gives the snickerdoodles their signature tang and chewy texture. Don’t skip out on this ingredient!
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Brown Butter Snickerdoodle Cookies
Ingredients
Snickerdoodle Cookie Dough
- 18 tbsp (252 g) unsalted butter (1 cup + 2 tbsp)
- 1 ½ cups (300 g) granulated sugar
- 2 (2) large eggs (room temperature)
- 2 tsp (2 tsp) vanilla extract
- 2 ¾ cup (350 g) all-purpose flour
- 2 tsp (2 tsp) cream of tartar
- ½ tsp (0.5 tsp) baking soda
- ½ tsp (0.5 tsp) salt
Additional Ingredients
- ¼ cup (50 g) granulated sugar
- 1 tsp (1 tsp) ground cinnamon
Instructions
- First, make the brown butter. Add the unsalted butter to a medium saucepan and place over medium-low heat. Cook, stirring frequently, until the butter is melted. Continue to cook the butter, stirring regularly, until the butter starts to foam. At this point, the milk solids in the butter will start to turn a golden brown color. Stir the butter constantly so the milk solids do not burn. Once your achieve a golden brown color (which will happen quickly), remove the saucepan from the heat and pour the brown butter into a heat-safe bowl immediately. All the brown butter to cool to room temperature and then chill in the refrigerator, stirring occasionally, until the brown butter becomes the thickness of peanut butter.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream together the room temperature brown butter and granulated sugar until well combined and smooth. Add in the eggs and vanilla extract and mix until well combined. Add the all-purpose flour, cream of tartar, baking soda, and salt. Mix on low speed until the cookie dough forms.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place the cookie dough balls on a parchment-lined baking sheet pan. Chill the cookie dough in the refrigerator for 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In a small mixing bowl, combine the additional granulated sugar and cinnamon. Roll the chilled cookie dough balls in the cinnamon sugar and place on the prepared baking sheet pans, allowing room for spreading.
- Bake the cookies for about 12 to 14 minutes until the cookies are golden-brown on the edges and slightly underbaked in the center. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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