The Best Brown Butter Snickerdoodles Recipe
When I was a kid, my mom’s snickerdoodles weren’t just cookies—they were a little dose of comfort, straight from the oven. The smell of cinnamon and sugar filled the house, and somehow, everything felt a little cozier. Those are the moments that stick with you.
Now that I’m the one baking, I’ve put my own spin on her classic recipe: brown butter snickerdoodles. That nutty, caramelized butter gives them just the right amount of depth—rich, warm, and seriously hard to stop eating.
They’re still soft, cinnamon-sugar coated, and full of nostalgia… just with a little grown-up flair. If you’ve never made snickerdoodles with brown butter, this is the upgrade you didn’t know you needed.
What Makes Brown Butter Special?
Before diving into the recipe, let’s talk about brown butter. The magic happens when you heat unsalted butter until it’s golden brown, releasing a toasty, nutty aroma. The milk solids in the butter caramelize, giving it a complex, rich, and slightly sweet flavor. This simple change transforms your snickerdoodles from delightful to extraordinary.
Ingredients
1 c. unsalted butter (2 sticks)
3 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. kosher salt
1/2 tsp. baking soda
1/2 c. packed light brown sugar
1 1/4 c. granulated sugar, divided
2 large eggs
1 tsp. pure vanilla extract
2 tsp. ground cinnamon
STEP 1
In a medium pot over medium heat, melt the butter. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the butter begins to simmer, foam, and turn golden. When the bubbling subsides and the butter is deeply golden with brown flecks at the bottom and a nutty aroma, about 5 to 7 minutes, remove the pot from the heat. Transfer the browned butter to a large heatproof bowl and let it cool for about 10 minutes
STEP 2
In a medium bowl, whisk flour, cream of tartar, salt, and baking soda.
STEP 3
In the bowl with the browned butter, whisk in the brown sugar and 1 cup of granulated sugar until well combined. Add the eggs and whisk until the mixture is creamy, then incorporate the vanilla extract. Stir in the dry ingredients with a rubber spatula until just combined. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 2 days, until chilled.
STEP 4
Preheat your oven to 350°F (175°C). Line a baking sheet( with parchment paper. In a small bowl, mix together the cinnamon and the remaining 1/4 cup of granulated sugar.
STEP 5
Using a medium cookie scoop (approximately 3 tablespoons), scoop the dough and roll it into a ball with your hands. Coat each ball thoroughly in the cinnamon-sugar mixture. Place the coated dough balls on the prepared baking sheet, spacing them 2 inches apart.
STEP 6
Bake until the edges are set and the tops begin to crinkle, about 10 to 14 minutes.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
STEP 7
Make Ahead: You can prepare the cookies up to 3 days in advance. Store them in an airtight container at room temperature.
Tips for Success
Don’t Rush the Browning Process: The flavor of your cookies depends on the brown butter, so take your time and ensure it’s well browned but not burnt.
Chill the Dough: This step is crucial for achieving the right texture and preventing the cookies from spreading too much.
Use Parchment Paper: It helps with even baking and easy removal of cookies from the baking sheet.
Enjoy!
These brown butter snickerdoodles are a fantastic twist on the traditional recipe, offering a rich and nutty flavor that pairs perfectly with the classic cinnamon-sugar coating. Whether for a special occasion or just a cozy treat, these cookies are sure to be a hit. Enjoy the baking process and, of course, the delicious results! Try the recipe today!
We’d love to hear from you—leave a comment and let us know how your cookies turned out or share your own twist on the recipe!
