Brown Butter Snickerdoodles

Brown Butter Snickerdoodles are the perfect soft cookie any time of the year. This recipe uses browned butter in addition to the usual cinnamon and sugar flavors to create a delicious treat for everyone.

nine brown butter snickerdoodles sitting on a piece of white parchment paper

What does a snickerdoodle taste like?

Snickerdoodles are a classic cookie with a delicious twist. They taste like a cinnamon sugar cookie and are soft and light. This recipe uses brown butter to add even more flavor to create cookies that are irresistible.

Ingredients You Need

snickerdoodle cookie ingredients
  • All Purpose Flour: You can substitute with 1-1 gluten free all purpose flour, if desired.
  • Light Brown Sugar: Darn brown sugar is not recommended as it alters to flavor of these cookies.
  • Cream of Tartar: This helps give the cookies the signature snickerdoodle texture and flavor.
  • Granulated Sugar
  • Butter
  • Milk
  • Eggs
  • Baking Soda
  • Cinnamon
  • Salt

How to Brown Butter for Cookies

browning butter
  1. Melt the butter in a medium saucepan set over medium heat.
  2. Melt until the foam subsides some and the butter turns nut brown, swirling the pan occasionally. This process takes about 8 to 10 minutes.
  3. Pour the browned butter through a strainer into a bowl.
  4. Beat the butter with a mixer on medium speed until it cools to room temperature, about 5 to 7 minutes.
mixing together ingredients in bowl for snickerdoodles

Once the butter is browned, you will follow the steps to incorporate the other ingredients.

Baking Tip: It is important to let the dough chill in the refrigerator for at least one hour. This helps the flavors combine and creates the soft texture and round shape of the cookies.

step to bake snickerdoodles

Use a cookie scoop or spoon to scoop about 2 tablespoons of dough into your hand. Roll into a ball and then roll in the cinnamon sugar mixture.

Completely coat the ball of dough in the cinnamon sugar.

four snickerdoodle cookies in a stack

FAQs

What does Brown Butter do to cookies?

Brown butter enhances the flavor of cookies. It adds a deep, richness to the cookies. Brown butter snickerdoodles are even better than the standard version.

Why did my snickerdoodles go flat?

Do not overmix the batter. This may cause the cookies to go flat. Also be sure to scrap down the sides of the bowl and ensure that the ingredients are completely mixed.

Can I skip cream of tartar in snickerdoodles?

Cream of tarter gives snickerdoodles helps create their signature flavor. It also helps add a chewiness to the texture. You can substitute the cream of tarter AND the baking soda with 2 teaspoons of baking powder, but the cookies may not have the traditional snickerdoodle flavor.

How do I know if my snickerdoodles are done?

The snickerdoodles are done when the cookies are slightly cracked on the surface after about 10 minutes of baking.

one close up photo of snickerdoodle cookie

Brown Butter Snickerdoodle Cookies are a favorite for a reason. They are soft and slightly chewy. They taste great for any occasion, but are especially fun as a Christmas cookie.

Add these cookies to a plate with a few other classic cookies to create the ultimate cookie plate. Enjoy!

one close up photo of snickerdoodle cookie

Brown Butter Snickerdoodles

Yield: 24 cookies
Prep Time: 10 mins
Cook Time: 20 mins
Chilling time: 1 hr
Total Time: 1 hr 30 mins
Brown butter, cinnamon and sugar create a soft and delicious treat!
5 from 2 votes

Ingredients 

For the snickerdoodles:

  • 2 3/4 cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1 tablespoon milk
  • 1 cup unsalted butter, cut into 1/2 inch
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, firmly packed

For the cinnamon sugar coating:

  • 3 tablespoons granulated sugar
  • 1 tablespoon plus 1 teaspoon cinnamon

Instructions

  • In a large bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt; set aside.
  • In a small bowl, whisk together the eggs and milk; set aside.
  • In a medium saucepan set over medium heat, melt the butter until the foam subsides and the butter turns nut brown, 8 to 10 minutes, swirling the pan occasionally.
  • Pour the browned butter through a strainer into the bowl of a stand mixer fitted with the paddle attachment. Beat butter on medium speed until it cools to room temperature, 5 to 7 minutes.
  • Add granulated sugar and brown sugar and beat on medium speed for 2 minutes. Scrape down the sides and bottom of the bowl and beat again for a few seconds.
  • Turn the mixer to low speed and add the egg mixture. Mix until combined. Slowly add the flour mixture and mix until just barely incorporated, scraping down the sides of the bowl as needed.
  • Gather the dough into a mound in the middle. Cover the bowl and chill in the refrigerator for at least one hour.
  • Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  • In a medium bowl, stir together sugar and cinnamon for cinnamon sugar coating.
  • Using a cookie scoop or spoon, scoop about 2 tablespoons of dough and form a ball. Roll the ball in the cinnamon sugar mixture. Repeat with remaining dough. Place the cookies on baking sheet and bake for 10 minutes until cookies are slightly cracked.

Notes

STORAGE: Store these cookies in a sealed container for up to 3 days.
 
FREEZING: You can freeze the dough before baking, with or without the cinnamon sugar coating. We recommend freezing the balls without the coating. When you are ready to bake, remove them from the freezer. Let them sit for 30 minutes at room temperature, then roll in the cinnamon-sugar coating and bake. 
 
SUBSTITUTIONS:
  • All Purpose Flour: You can substitute with 1-1 gluten free all purpose flour, if desired.
  • Light Brown Sugar: Darn brown sugar is not recommended as it alters to flavor of these cookies.
  • Cream of Tartar: This helps give the cookies the signature snickerdoodle texture and flavor. You can substitute the cream of tarter AND the baking soda with 2 teaspoons of baking powder, but the cookies may not have the traditional snickerdoodle flavor.
 

Nutrition

Calories: 184kcal, Carbohydrates: 26g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 38mg, Sodium: 104mg, Potassium: 71mg, Fiber: 1g, Sugar: 14g, Vitamin A: 262IU, Calcium: 16mg, Iron: 1mg
Course: Dessert
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

This recipe originally published in 2014. It was updated with new photos, process steps and details in December 2020.

2 comments on “Brown Butter Snickerdoodles”

  1. Ashley! Brown butter snickerdoodles changed my life. Such a simple and small step makes these cookies amazing!

  2. I didn’t try snickerdoodles until wayyy late in life but they’ve become one of my favorite cookies. Just tried this recipe and absolutely love it, think it’s going to become my new go to!

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