Brown Butter Snickerdoodle Recipe
This Brown Butter Snickerdoodle recipe is a twist on the classic cookie everyone loves. These cookies have the same soft, chewy texture and sweet cinnamon-sugar coating, but the brown butter adds a rich, nutty flavor that makes them irresistible! These are one of my most favorite cookies to eat, so yummy!
They’re perfect for holiday baking, cookie swaps, or simply treating your family to something special. Once you try browned butter, there’s no going back!
!Are you looking for more Cookie Recipes? Try our Brownie Cookies, Chocolate Crinkle Cookies, or Cornflake Cookies.
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If you love soft and fluffy cookies, you should also check out our Pumpkin Snickerdoodles for a fall-inspired twist. Love traditional snickerdoodles? Try these with brown butter. The nutty flavor takes them to the next level without being fussy.
These brown butter snickerdoodles are my favorite twist on the classic. The brown butter adds a nutty, caramel flavor that makes them taste way more interesting than regular snickerdoodles!
What you’ll love about this Snickerdoodles Recipe:
Recipe Ingredients:
You’ll need the following ingredients to make the Best Snickerdoodles Recipes:
- Butter
- All-purpose flour
- Cream of tartar
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Vanilla extract
- Ground cinnamon
INGREDIENT NOTES:
- Brown butter: The extra step of browning the butter adds a rich, nutty flavor that takes these cookies to a whole new level! So delicious!
- Cream of tartar: Essential for achieving the chewy center and tangy flavor of these classic snickerdoodles. Make sure yours is up to date and fresh.
- Cinnamon sugar mixture: Coats the cookies for the perfect balance of sweetness and spice.
HOW TO MAKE BROWN BUTTER SNICKERDOOLES COOKIES STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: In a medium saucepan, melt the butter over medium heat. Stir constantly until it forms brown bits and turns into a nutty brown butter, about 5-7 minutes. Immediately pour into a heatproof bowl to cool. Refrigerate until it’s solidified but still soft, about 1 hour.
Step 2: In a large mixing bowl, whisk together the dry ingredients: flour, cream of tartar, baking soda, and salt.
Step 3: Using a hand mixer or stand mixer, cream the cooled brown butter and white sugar until light and fluffy, about 3 minutes. Add eggs one at a time, followed by vanilla extract, mixing well after each addition.
Step 4: Gradually mix the dry ingredients into the wet ingredients using a rubber spatula until a smooth dough forms.
Step 5: In a small bowl, combine the cinnamon sugar mixture: granulated sugar and ground cinnamon.
Step 6: Scoop the dough using a medium cookie scoop (about 1 tablespoon of dough per ball). Roll into smooth balls and coat thoroughly in the cinnamon sugar mixture.
Step 7: Place the cookie dough balls onto prepared baking sheets lined with parchment paper, spacing them 2 inches apart.
Step 8: Bake at 350°F for 10-12 minutes, or until the bottom of the cookies is lightly golden and the edges are crispybut the centers remain soft.
Step 9: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
PRO TIP:
Use a light-colored saucepan to brown the butter so you can easily see when it turns golden and avoid burning it.
Storage and Reheating
Storage: Store cookies in an airtight container at room temperature for up to 5 days
Reheating: Eat them at room temperature, or warm in the microwave for 10-15 seconds for a freshly baked feel!
Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake straight from frozen, adding an extra minute to the bake time
Additions & Substitutions
ADDITIONS:
- Use vanilla bean paste instead of extract for a richer vanilla flavor.
- Add a pinch of sea salt to the cinnamon sugar mixture for a subtle salty-sweet kick.
SUBSTITUTIONS:
- Light brown sugar: Replace half of the granulated sugar with light brown sugar for a softer cookie.
- Egg yolk: Add an extra yolk for an even chewier texture.
- Regular classic snickerdoodles: Skip the browning step and use softened butter instead.
FAQs about this Snickerdoodles Cookie Recipe:
How can I tell if the butter is browned correctly?
Look for a nutty smell and golden brown color with little brown specks at the bottom. It happens fast, so don’t walk away from the stove!
What makes these different from regular snickerdoodles?
The browned butter adds a depth of flavor you don’t get in traditional snickerdoodles.
How can I tell when the cookies are done?
The bottom of the cookies should be lightly golden, and the edges should be set while the centers remain soft.
What Can I Serve with these Brown Butter Snickerdoodles?
Serve these Snickderdoodles with a glass of milk, hot cocoa, or your favorite coffee or tea. It also is super yummy crumbled up over some vanilla ice cream!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Brown Butter Snickerdoodle Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Brown Butter Snickerdoodle Recipe
Equipment
Ingredients
- 1 cup butter
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
For the Coating:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a light-colored saucepan, melt the butter over medium heat. Continue cooking, stirring constantly, until butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and pour into a bowl. Refrigerate until solidified but still soft, about 1 hour.1 cup butter.
- Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl.2 teaspoons cream of tartar,1 teaspoon baking soda,1/2 teaspoon salt.
- Beat the brown butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, then vanilla, beating well after each addition.1 1/2 cups granulated sugar,2 large eggs,2 teaspoons vanilla extract.
- Gradually stir the flour mixture into the butter mixture until well combined.
- In a small bowl, mix the coating ingredients.1/3 cup granulated sugar,1 tablespoon ground cinnamon.
- Roll dough into 1-inch balls, then roll in cinnamon-sugar mixture. Place 2 inches apart on parchment-lined baking sheets.
- Bake at 350°F for 10-12 minutes until edges are lightly golden but centers still appear soft.
- Let cool on baking sheets 5 minutes before transferring to wire racks.
Notes
Nutrition
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These cookies are so good they just melt in your mouth good I could literally eat a dozen you won’t be sorry making these for Christmas
Thank you so much, Cathy!
I love snickerdoodles, so I’ll be giving these a try for sure! Thanks for sharing.
O my gosh… what a delicious cookie! This will definitely be my go to Snickerdoodle recipe! Thanks!
Hi Marie! Thanks for the comment, I love these cookies so much!