These brown butter snickerdoodles take the classic cinnamon sugar cookie to the next level. The nutty, caramel flavor of browned butter makes them extra rich while keeping the centers soft and chewy — the perfect cozy cookie for fall or the holidays.
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Snickerdoodles are already loved for their soft, chewy texture and sweet cinnamon sugar coating. By adding brown butter, you get an even richer flavor with a nutty, caramel note that makes these cookies unforgettable.
Why you'll love this recipe
Ingredients for brown butter snickerdoodles
- Brown butter: unsalted butter melted and browned until golden and nutty.
- Sugar: just granulated sugar for sweetness and a classic texture.
- Egg & vanilla: Room temperature egg and pure vanilla extract.
- Dry ingredients: all-purpose flour, baking soda, cream of tartar, and a pinch of salt.
- Cinnamon sugar coating: granulated sugar mixed with ground cinnamon for rolling the cookies.
How To Make Brown Butter Snickerdoodles
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Melt the unsalted butter in a saucepan over medium heat, stirring often.
Continue cooking until the butter foams and turns golden brown with a nutty aroma, then remove from heat and let cool slightly.
In a large bowl, beat the cooled brown butter with the granulated sugar until smooth and well combined then add the egg and pure vanilla extract, mixing until fully incorporated.
Sift together the flour, cream of tartar, baking soda, and salt, then gently fold into the wet ingredients until a soft dough forms.
Use a small cookie scoop to portion the dough into 12 balls.
Roll each ball lightly between your hands, then coat in the cinnamon sugar mixture until fully covered.
Place the coated dough balls on a baking sheet lined with parchment paper, leaving space between each cookie.
Bake in a preheated oven at 350°F (180°C) for 10–11 minutes, until the edges are set but the centers are still soft. Let cool on the pan for a few minutes before transferring to a wire rack.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Do I need cream of tartar for snickerdoodles?
Yes, it gives the cookies their classic tangy flavor and crinkly tops. Without it, they turn out more like cinnamon sugar cookies.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance and keep it in the fridge. Just let it soften slightly before scooping and baking.
Can I freeze snickerdoodles?
Absolutely! Freeze the unbaked dough balls after rolling in cinnamon sugar, then bake straight from frozen, adding 1–2 extra minutes to the baking time.
Why are my snickerdoodles flat?
If the butter is too warm or you skip the cream of tartar, the cookies may spread too much. Measure flour correctly and don’t overbake for the perfect chewy texture.
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I hope you love these brown butter snickerdoodles. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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The Best Brown Butter Snickerdoodles
- Total Time: 15 minutes
- Yield: 12 cookies
Description
Soft and chewy brown butter snickerdoodles coated in cinnamon sugar. The browned butter adds a rich, nutty flavor that makes these cookies extra special — the perfect cozy treat for fall or the holidays. Makes 12-13 cookies)
Ingredients
For the cookies
- 110 g unsalted butter (to make about 85 g brown butter) (½ cup + 1 tbsp)
- 130 g granulated sugar (⅔ cup)
- 1 large egg, at room temperature
- 165 g all-purpose flour (1 ⅓ cups)
- ½ tsp cream of tartar (2 g)
- 1 tsp cornstarch (6 g)
- ¼ tsp baking soda (1 g)
- ¼ tsp baking powder (1 g)
- ¼ tsp salt (1 g)
- 1 tsp vanilla extract
For the cinnamon sugar coating:
- 50 g granulated sugar (¼ cup)
- 1 tsp ground cinnamon
Instructions
- Melt the butter in a small saucepan over medium heat, stirring often, until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
- In a large mixing bowl, beat together the brown butter and granulated sugar until smooth.
- Add the egg and vanilla extract and mix until fully combined.
- In a separate bowl, sift together the flour, cream of tartar, cornstarch, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.
- In a small bowl, stir together the sugar and ground cinnamon for the coating.
- Use a small cookie scoop to form 12 dough balls. Roll each ball between your hands, then coat in the cinnamon sugar mixture.
- Place on a baking sheet lined with parchment paper, spacing them apart.
- Bake in a preheated oven at 350°F (180°C) for 10–11 minutes, until the edges are set but the centers still look soft.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Keep the cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months.
Tips:
- Weigh ingredients with a kitchen scale – it’s more accurate than cups and guarantees consistent results.
- Bake right away – no chilling needed, the dough is ready to go in the oven.
- Don’t overbake – remove from the oven when the centers look soft, they’ll set as they cool.
- Use pure vanilla and a room-temperature egg for the best flavor and texture.
- Shape evenly – a cookie scoop makes portioning easier and ensures even baking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: cookies
- Cuisine: American
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