Name: Brown Butter Snickerdoodle Cookies Recipe
Prep time: 25 min
Cook time: 14 min
Total time: 44 min
Cuisine: American
Ingredients: 2 2/3 cups all-purpose flour; 1 1/2 tsp cream of tartar; 1 tbsp cornstarch; 1/2 tsp baking soda; 1/2 tsp baking powder; 1 tsp salt; 1 cup plus 2 tbsp unsalted butter, browned; 1 1/2 cups white granulated sugar; 2 large eggs, room temperature; 2 tsp pure vanilla extract; 1/4 cup white granulated sugar; 1 tbsp ground cinnamon

Jump to Recipe·5 from 11 reviews

Oh, you’re going to fall head over heels for this Brown Butter Snickerdoodle Cookies Recipe. Seriously, these cookies take that classic snickerdoodle you love and elevate it with the nutty, caramelized goodness of browned butter—giving each bite a depth of flavor that’s downright irresistible. If you’ve ever wondered how to level up your cookie game, I promise this recipe will become one of your go-tos. Stick with me, and I’ll walk you through the whole process so your batch turns out downright perfect every time.

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Why This Recipe Works

Browned Butter Magic: The brown butter adds a rich, nutty flavor that classic snickerdoodles just don’t have.
Cream of Tartar & Cornstarch: These two ensure the perfect chewy-yet-soft texture you crave in a snickerdoodle.
Cinnamon Sugar Coating: Rolling the dough balls in cinnamon sugar before baking enhances that signature snickerdoodle warmth.
Simple Yet Precise: Following the cooling step for browned butter means the dough won’t spread too much, making your cookies just right.

Brown Butter Snickerdoodle Cookies, gluten-free snickerdoodles, soft chewy cookie recipes, easy cookie recipes with browned butter, classic cinnamon sugar cookies - A close-up view of a pile of soft, round cookies stacked unevenly on a white marbled surface. Each cookie has a light golden base with a sprinkled coating of cinnamon sugar, giving them a warm brown speckled texture. The cookies show gentle cracks and slight indentations on the surface, highlighting their soft and chewy texture. The focus is tight, capturing the detailed cinnamon dusting and the uneven round shapes of the cookies. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a starring role in delivering that cozy snickerdoodle vibe with an extra toasted twist. Plus, knowing little tricks about each ingredient can make your baking smoother and the final cookies even better.

All-purpose flour: The base that provides structure; spooning and leveling or weighing it ensures cookies don’t turn out dry or too dense.
Cream of tartar: Gives that classic snickerdoodle tang and keeps the cookies tender.
Cornstarch: Adds softness and helps control spread for that perfect cookie texture.
Baking soda & baking powder: Together, they balance rise and spread so cookies get just the right puff.
Salt: Enhances all the sweet and buttery flavors.
Unsalted butter (browned): This is the star — browning intensifies the flavor and adds a gorgeous amber color.
White granulated sugar: Sweetness and that crucial component for the cinnamon sugar coating.
Large eggs: They bind everything together and add moisture.
Pure vanilla extract: Rounds out the flavors with just a touch of warmth and depth.
Cinnamon (for coating): The snickerdoodle essential – fragrant and cozy.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Brown Butter Snickerdoodle Cookies Recipe is. Sometimes, I tweak it depending on my mood or what I have on hand, and it always turns out delicious. Honestly, making it your own is half the fun!

Variation: I once swapped out half the white sugar for brown sugar to amp up the molasses notes—it added an extra chewy texture and flavor depth I adored.
Dietary swaps: For a dairy-free version, browned coconut oil works, though the flavor shifts a bit; I recommend giving that a try if you need a vegan option.
Spice it up: Feel free to add a pinch of nutmeg or ground ginger to the cinnamon sugar for a festive twist around the holidays.

Step-by-Step: How I Make Brown Butter Snickerdoodle Cookies Recipe

Step 1: Brown That Butter Like a Pro

Start by melting your unsalted butter in a medium-sized pan over medium heat. Here’s the fun part—keep stirring as the butter melts so it browns evenly. You’ll see the milk solids sink and turn a golden amber color; that’s your cue to pull it off the heat immediately. Trust me, if you miss that moment, your butter can burn fast and taste bitter, so watch closely! Then let the butter cool completely to room temperature for about 15 minutes. If time’s tight, pop it in the freezer for 10 minutes to speed this up. This cooling step is key because warm butter can make your cookies spread too thin and get too soft.

Step 2: Mix Dry Ingredients Like a Champ

While the butter cools, sift together your flour, cream of tartar, cornstarch, baking soda, baking powder, and salt in a medium bowl. Sifting is important here—it helps make sure everything is well combined and prevents little clumps that can ruin your cookie’s texture. Set this aside for the moment.

Step 3: Combine Butter and Sugar, Then Add Eggs & Vanilla

In a large bowl, mix your cooled browned butter with the granulated sugar. I use a sturdy spatula for this, but a hand mixer works too. Once blended, add eggs and vanilla extract and stir until just combined. The dough starts to smell heavenly here—like warm caramel with a hint of vanilla. Don’t overmix after adding the flour or the cookies might get tough.

Step 4: Fold in Dry Ingredients Gently

Gently fold the dry flour mixture into the wet ingredients until just combined. The dough will be soft but not sticky—if you find it too loose, a quick chill in the fridge for 20 minutes can firm it up for easier handling and better shaping.

Step 5: Roll, Coat, & Bake

Mix cinnamon and sugar in a small bowl. Using a large cookie scoop (around 2 ounces), make big dough balls—yes, go big! Roll each ball in the cinnamon sugar mixture before placing six per sheet onto a parchment-lined baking tray. Bake at 350°F (175°C) for 12-14 minutes. You want the edges just turning golden brown; the centers will still look a bit soft—that’s perfect. Let them rest on the baking sheet for 5 minutes to set up before moving to a rack.

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Tips from My Kitchen

Cooling Butter Properly: I can’t stress enough how much letting browned butter cool makes a difference in dough consistency and cookie shape.
Measuring Flour Accurately: I always spoon and level my flour rather than scooping from the bag to avoid dense, dry cookies.
Cookie Size Matters: Using a large cookie scoop helps these babies stay soft and chewy in the center with a crisp edge.
Bake One Sheet at a Time: I do this to ensure even baking since the oven heats inconsistently with multiple trays.

How to Serve Brown Butter Snickerdoodle Cookies Recipe

Garnishes

I usually keep garnishes simple — a light dusting of extra cinnamon sugar just before serving really amplifies that warm spice flavor. Sometimes, when I’m feeling fancy, I add a pinch of flaky sea salt on top of the cookies right out of the oven to balance the sweetness. Trust me, the sweet-salty combo is next-level delicious.

Side Dishes

These cookies pair beautifully with a cold glass of milk (classic, right?), but I also love serving them alongside hot chai tea or a bold coffee to complement their warmth. If it’s brunch, try them next to a fresh fruit salad or creamy yogurt for a sweet highlight.

Creative Ways to Present

For holiday gatherings, I like arranging the cookies in a spiral pattern on a festive platter with a little bowl of cinnamon sugar for dipping. Another fun idea is sandwiching two cookies with cinnamon buttercream or cream cheese frosting in the middle—these cookie sandwiches are always a hit with friends and family!

Make Ahead and Storage

Storing Leftovers

Leftover snickerdoodles? I keep mine in an airtight container at room temperature for up to 4 days. If they start to lose that crisp edge, a quick 5-minute zap in the oven revives them beautifully.

Freezing

Freezing these cookies works like a charm. I usually freeze the dough balls lined on a baking sheet, then transfer them to a zip-top bag. When you’re ready to bake, just thaw the dough balls in the fridge overnight and bake as usual. You can also freeze fully baked cookies; just pop them into the freezer airtight for up to 3 months.

Reheating

Reheat leftover cookies in a warm oven at 300°F for 5-7 minutes or until warmed through and slightly crisp again on the edges. Microwaving works in a pinch but can make the cookie a bit too soft, so I prefer the oven method for best texture.

FAQs

Can I use regular melted butter instead of browned butter in this Brown Butter Snickerdoodle Cookies Recipe?

Absolutely! While browned butter gives these cookies their signature nutty flavor, you can use regular melted butter as a substitute. Just melt it, cool to room temperature, and follow the rest of the recipe. The cookies will still be delicious but with a lighter, more traditional buttery taste.
Why is cream of tartar important in this Brown Butter Snickerdoodle Cookies Recipe?

Cream of tartar is a hallmark ingredient in snickerdoodles. It gives the cookies their classic tangy flavor and helps with leavening, producing a tender texture with a slight chew. Without it, your cookies might taste flat or be denser.
How do I prevent my Brown Butter Snickerdoodle Cookies from spreading too much?

The key is ensuring your browned butter is completely cool before mixing it with the other ingredients; warm butter causes dough to be softer and cookies to spread. Also, chilling the dough before baking can help maintain shape. Using cornstarch in the recipe also controls spreading for that perfect chew.
Can I make the dough ahead of time and bake later?

Yes! You can prepare the dough, roll them into balls, and freeze them for up to three months. When ready, just thaw in the refrigerator overnight and bake. This makes it super convenient to enjoy fresh-baked snickerdoodles anytime.

Final Thoughts

This Brown Butter Snickerdoodle Cookies Recipe holds a special place in my heart—it’s the perfect marriage of classic comfort cookies with a tasty grown-up twist. The first time I made them, my kitchen smelled like heaven, and honestly, it’s hard not to keep sneaking bites straight from the baking sheet! If you’re after tender, flavorful cookies with that extra something, this recipe is your new best friend in the kitchen. Give it a try and watch your loved ones’ faces light up—because these cookies? They’re the real deal.