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The Best Brown Butter Snickerdoodles


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  • Author: Fadela
  • 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

  1. 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.
  2. In a large mixing bowl, beat together the brown butter and granulated sugar until smooth.
  3. Add the egg and vanilla extract and mix until fully combined.
  4. In a separate bowl, sift together the flour, cream of tartar, cornstarch, baking soda, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.
  6. In a small bowl, stir together the sugar and ground cinnamon for the coating.
  7. Use a small cookie scoop to form 12 dough balls. Roll each ball between your hands, then coat in the cinnamon sugar mixture.
  8. Place on a baking sheet lined with parchment paper, spacing them apart.
  9. 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.
  10. 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