Name: Brown Butter Snickerdoodles Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, diced; 1/2 cup granulated sugar; 1/2 cup dark brown sugar; 1 teaspoon cinnamon; 1 egg + 1 egg yolk; 2 teaspoons vanilla extract; 1 1/2 cups all purpose flour; 1 teaspoon cream of tartar; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup granulated sugar; 1/2 tablespoon cinnamon

Jump to Recipe· 4.3 from 64 reviews

If you are on the hunt for a cookie that elevates a classic favorite into something truly irresistible, the Brown Butter Snickerdoodles Recipe is your new best friend. These chewy, cinnamon-sugary delights capture all the warmth and nostalgia of traditional snickerdoodles but with an extra layer of deep, nutty flavor from perfectly browned butter. They bake up beautifully soft with just the right amount of cinnamon kick, making each bite a comforting hug you won’t want to end.

Ingredients You’ll Need

The image shows a white marbled surface with several small white bowls and dishes each holding different baking ingredients. In the center is a large white bowl filled with white flour with a slightly fluffy texture. To the upper left is a bowl with light brown sugar showing a fine granulated texture, next to it a bowl with white granulated sugar with a smooth surface. Below the brown sugar is a small bowl with a golden liquid, likely vanilla or oil. Below the sugar bowls is a bowl holding two raw eggs with bright yellow yolks and clear whites, accompanied by broken brown eggshells nearby. To the right of the flour bowl is a round white dish filled with neatly cut cubes of pale yellow butter. Above the butter dish are three cinnamon sticks resting next to a small white plate with light brown ground cinnamon. There are also three tiny white bowls scattered around holding fine white powders like baking soda, salt, and baking powder. Everything is arranged neatly with soft natural light enhancing the colors and textures. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Brown Butter Snickerdoodles Recipe plays a crucial role, from the rich browned butter that brings a toasty depth, to the cinnamon sugar that gives these cookies their iconic sparkle. You don’t need an overwhelming list — just straightforward pantry staples that come together for stunning flavor and texture.

Unsalted butter (1/2 cup, diced): Browning this butter adds a luscious, nutty aroma that transforms the cookie’s flavor.
Granulated sugar (1/2 cup): Provides sweetness and helps the cookie edges crisp up just right.
Dark brown sugar (1/2 cup): Adds moisture and a rich molasses undertone for extra chewiness.
Cinnamon (1 teaspoon): Infuses a classic snickerdoodle spice in the dough itself.
Egg + 1 egg yolk: Eggs bind the dough while the extra yolk adds richness and chew.
Vanilla extract (2 teaspoons): Brings a warm, sweet backdrop to the cinnamon-forward profile.
All-purpose flour (1 1/2 cups): The base that holds everything together for chewy yet sturdy cookies.
Cream of tartar (1 teaspoon): Essential for snickerdoodles’ signature tang and texture.
Baking soda (1/4 teaspoon): Helps the cookies rise lightly for tenderness.
Salt (1/4 teaspoon): Balances sweetness and enhances all the flavors.
Cinnamon sugar topping: 1/3 cup granulated sugar + 1/2 tablespoon cinnamon, to add that irresistible cinnamon-crunch coating.

How to Make Brown Butter Snickerdoodles Recipe

Step 1: Brown the Butter

Start by melting your diced butter in a light-colored skillet over medium heat. This is where the magic begins — watch closely and stir frequently as the butter bubbles and transforms from bright yellow to a warm, golden brown color studded with toasty bits. The aroma will drift through your kitchen, nutty and inviting. Once browned, pour the butter into a heat-safe dish to cool just slightly so it can be incorporated into the dough without cooking the eggs.

Step 2: Mix Sugars, Cinnamon, Eggs, and Vanilla

In a mixing bowl, whisk together the granulated sugar, dark brown sugar, ground cinnamon, whole egg, egg yolk, and vanilla extract until the mixture becomes smooth and glossy. The sugars dissolve a little here, creating the perfect base for your luscious dough.

Step 3: Combine Brown Butter with Wet Ingredients

Pour the cooled brown butter into your sugar and egg mixture, stirring until every drop is fully incorporated. This rich, browned butter melding with spices and eggs builds the chewy, flavorful foundation of your cookies.

Step 4: Add Dry Ingredients

Sift together the all-purpose flour, cream of tartar, baking soda, and salt, then gently fold these dry ingredients into the wet mixture with a wooden spoon or spatula. Stir just until combined — overmixing can make cookies tough. The dough should be soft but hold together nicely.

Step 5: Chill the Dough

Transfer the dough to a bowl, cover it, and pop it into the fridge for 30 minutes. Chilling solidifies the butter and helps the cookies keep their shape while baking, plus it deepens the flavors as they meld.

Step 6: Prepare Cinnamon Sugar Topping

While your dough chills, mix the granulated sugar and cinnamon together in a small bowl for the signature snickerdoodle coating. This sweet-spicy sprinkle will create the signature crackled, flavorful exterior.

Step 7: Form and Coat Cookie Dough Balls

Once chilled, use a small cookie scoop or tablespoon to portion out dough balls, then roll each in your cinnamon sugar topping until fully coated. Arrange the balls 2 inches apart on a parchment-lined baking sheet; spacing is key to allow spreading without sticking.

Step 8: Bake to Perfection

Bake at 350 degrees Fahrenheit for about 10 minutes. The edges will be set and golden while the centers remain slightly soft — don’t worry, they’ll firm up as they cool which keeps them wonderfully chewy.

Step 9: Cool and Optional Extra Cinnamon Sugar

Let the cookies rest for a minute on the pan before moving them to a wire rack to cool completely. For an extra touch of cinnamon sugar bliss, sprinkle a little more on top while they are still warm.

How to Serve Brown Butter Snickerdoodles Recipe

A stack of six golden-brown cookies sits in the center of a white baking tray, each cookie textured with a cracked surface and sprinkled with white sugar crystals. Around the stack, several individual cookies lie flat on the tray, showing their rough and slightly crunchy edges. The cookies have a warm cinnamon color, with specks of darker cinnamon powder visible on the surface. In the soft-focused white marbled background, a glass of milk and a glass measuring cup can be seen, adding a cozy, homemade feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a classic finish, a light dusting of cinnamon sugar right before serving enhances that inviting crunch and spice. You can also add a touch of flaky sea salt to heighten the buttery, sweet balance if you’re feeling adventurous.

Side Dishes

These cookies pair beautifully with a tall glass of cold milk or a steaming mug of chai tea. Their rich cinnamon flavor also complements a scoop of vanilla ice cream for a dessert that feels indulgent yet cozy.

Creative Ways to Present

Gift these cookies stacked with a ribbon for a charming treat, or serve them alongside fruit pies and spiced lattes at your next gathering. You can even sandwich them with a cinnamon cream cheese frosting for an irresistible twist on the Brown Butter Snickerdoodles Recipe.

Make Ahead and Storage

Storing Leftovers

Keep your cookies fresh in an airtight container at room temperature for up to a week. Layer them between parchment paper to prevent sticking and maintain that perfect chewy texture.

Freezing

You can freeze both the cookie dough and the baked snickerdoodles. For dough, shape into balls and freeze on a tray before transferring to a sealed bag for up to 3 months. For baked cookies, wrap them tightly and store in a freezer-safe container.

Reheating

Warm your cookies in the microwave for 10-15 seconds or in a preheated oven at 300 degrees for about 5 minutes to revive their just-baked softness. Avoid overheating to keep them from becoming dry.

FAQs

What makes brown butter snickerdoodles different from regular snickerdoodles?

The browned butter adds a rich, nutty depth and toasty aroma that transforms the traditional snickerdoodle into a more complex, chewy, and flavorful cookie. It’s a beautiful upgrade that keeps the classic charm but with added warmth.

Can I use salted butter for this recipe?

While you can, it’s best to stick with unsalted butter so you can control the salt level precisely. Salted butter might make the cookies a bit saltier than intended, altering the balance of flavors.

Why do snickerdoodles use cream of tartar?

Cream of tartar is a key ingredient in snickerdoodles because it adds a subtle tangy flavor and helps create the cookie’s distinctive chewy texture and slight tang, making them unique compared to other sugar cookies.

Can I substitute dark brown sugar with light brown sugar?

Yes, you can use light brown sugar if you don’t have dark brown sugar on hand, but dark brown sugar provides a deeper molasses flavor that complements the browned butter perfectly, enhancing the cookie’s richness.

How can I make these cookies more crispy?

If you prefer crispier edges, bake the cookies a minute or two longer until golden brown, and consider flattening the dough balls slightly before baking. Just keep an eye on them to avoid overbaking.

Final Thoughts

There’s something truly special about the Brown Butter Snickerdoodles Recipe that makes it stand out from everyday cookies — it’s a comforting twist on a beloved classic with layers of flavor and perfect chewiness in every bite. Whether you’re baking for a crowd or a cozy night in, these cookies are sure to become a favorite you reach for time and again. Trust me, once you try them, you’ll never look back!