Brown butter snickerdoodle cookies have a caramel-like flavor from nutty brown butter, perfectly crisp edges, and extra gooey centers. This twist on a classic Snickerdoodle cookie recipe is made in one bowl with no mixer required!
Snickerdoodle cookies are my personal favorite cookies to elevate! After my chocolate snickerdoodle cookies and pumpkin Snickerdoodle cookies were a hit among readers, I knew another version was needed.
These brown butter snickerdoodle cookies are a one-bowl recipe (no mixer required!) made with brown butter instead of regular butter.
why you'll love these brown butter snickerdoodles
- One-bowl recipe: This is an easy, one-bowl cookie dough recipe with no mixer required (similar to our molasses crinkle cookies)!
- Brown butter flavor: They have all of the same flavors as a classic Snickerdoodle cookie, like cinnamon sugar and a tangy flavor, but with a richer depth of flavor from the browned butter.
- Soft and chewy: These cookies have gooey centers and perfectly crisp edges. They are even more chewy than my super chewy cookie butter cookies!
ingredient notes & substitutions
European butter: European butter gives this recipe the best, richest flavor compared to regular butter because of the higher fat content. I don't recommend substituting regular butter, but if you do, add an extra two tablespoons.
Cream of tartar: The cream of tartar gives these cookies their classic tangy flavor. You can substitute it with lemon juice or vinegar if you don't have any on hand!
Light brown sugar: You can substitute dark brown sugar if you don't have any light brown but the cookies will have a darker color to them.
Find the full ingredient measurements and instructions in the recipe card below!
STEP 1: Brown the butter. Cook the butter in a stainless steel pan over medium heat, stirring occasionally. While it cooks, the butter will crackle, pop, and bubble vigorously which is normal!
Once the bottom is covered in amber-brown bits of milk solids and it smells nutty, quickly scrape all of the butter into your mixing bowl (image 1 below).
Set it aside to cool to room temperature. In my kitchen, the browning process takes about 9-11 minutes, then 20-30 minutes to cool to room temperature.
STEP 2: Whisk in the sugars. Whisk in the brown sugar and granulated sugar for one minute until combined (image 2 below).
STEP 3: Whisk in the wet ingredients. Whisk in the egg, egg yolk, and vanilla extract until just combined (image 3 above).
STEP 4: Fold in the dry ingredients. Use a rubber spatula to fold in the all-purpose flour, baking soda, cream of tartar, and salt until just combined (image 4 above).
STEP 5: Chill the dough. Cover the top of the bowl with plastic wrap and chill it in the fridge for 30 minutes (image 5 below). This step makes the dough firmer and easier to scoop!
STEP 6: Scoop! Scoop the chilled cookie dough with a large cookie scoop, and place them on a parchment-lined baking tray (image 6 below).
STEP 7: Roll in cinnamon sugar. Roll each cookie dough ball between your hands, then roll them in the cinnamon sugar mixture until completely coated (image 7 above).
STEP 8: Bake! Place them back on the baking sheet and return the pan to the fridge to chill for another 30 minutes minimum, or overnight for the best flavor (image 8 above).
When you are ready, bake the cookies spaced 2-3 inches apart for 9-10 minutes, or 11-12 minutes if baking the next day.
The edges will be lightly golden brown and the middle will look puffy when they are done baking. Let the tray cool on a wire cooling rack before removing it, then enjoy!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Cool the butter to room temperature. Once the butter is browned, you must let it come to room temperature before whisking in the sugar. Otherwise, the hot butter will melt the sugars and the cookies will spread in the oven.
- Chill the dough. Chilling keeps the cookies from spreading too much in the oven, and it also gives them a better flavor and texture.
- Tips for browning butter: The most important tip when making brown butter is don't walk away from it! The butter can burn if left alone for too long so it's best to stand by to prevent this from happening.
storage & freezing
Store any leftover cookies in an airtight container or ziplock bag at room temperature for 3-4 days.
After rolling the cookie dough in the cinnamon sugar, place the dough balls on a sheet tray and place them in the freezer until solid, then transfer the dough to a freezer bag or sealed container until ready to bake!
The butter should be measured before browning it!
Look for the edges to be lightly golden brown with a puffy center. They will continue to bake on the hot pan out of the oven so it's okay if they are slightly underbaked. Don't wait until the edges are a darker golden brown or they won't be soft and gooey!
Hard cookies are usually caused by overbaking or using too much flour. Every oven is different and the baking time may be different for you in your kitchen. I recommend checking on them frequently while baking so they don't overbake. If you don't have a kitchen scale I highly recommend one! However, if you don't have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
Yes! You can substitute lemon juice in equal parts instead of cream of tartar. Without it, the cookies will not have the signature "tang" that all snickerdoodles have!
other brown butter recipes to try next!
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Brown Butter Snickerdoodle Cookies
- 14 ½ tablespoon salted european butter I used Kerry Gold * SEE NOTES *
- ½ cup granulated sugar
- ½ cup + 2 tbsp light brown sugar packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 ⅔ cup all-purpose flour
- 1 ½ teaspoon cream of tartar
- ½ teaspoon fine sea salt
- 1 teaspoon baking soda
- ¼ cup granulated sugar for rolling
- ½ tsp cinnamon for rolling
- In a stainless steel pan, add the cubed butter and place it over medium heat. Stir the butter occasionlly until it looks foamy, smells nutty, and the bottom is covered in amber brown bits.14 ½ tablespoon salted european butter
- Take the pan off the heat and pour the butter into a large bowl. Make sure to scrape all of the butter and browned bits from the pan with a rubber spatula. You should have about 170 g or ¾ cup browned butter.
- Let the browned butter cool for about 20 minutes, or until it feels room temperature.
- Whisk the brown and white sugar into the butter.½ cup granulated sugar, ½ cup + 2 tablespoon light brown sugar
- Whisk in the egg, egg yolk, and vanilla.1 large egg, 1 large egg yolk, 2 teaspoon vanilla extract
- Use a rubber spatula to fold in the flour, baking soda, salt, and cream of tartar until just combined.1 ⅔ cup all-purpose flour, 1 ½ teaspoon cream of tartar, ½ teaspoon fine sea salt, 1 teaspoon baking soda
- Cover the bowl with plastic wrap and place it in the fridge to chill for 30 minutes.
- In a small bowl, mix together the sugar and cinnamon.¼ cup granulated sugar, ½ teaspoon cinnamon
- After chilling, scoop the dough into 3 tablespoon (66 g) sized portions and roll them in the cinnamon sugar. Place them on a lined baking tray and place them back in the fridge for at least another 30 minutes (or overnight for the best flavor!).
- Then preheat the oven to 350 F/180 C.
- Bake the cookies spaced 2-3 inches apart for 9-10 minutes, or until the edges are a light golden brown and the middle is puffy.If baking the next day, they may need to bake 1-2 minutes longer in the oven.
- Let cool completely on a wire cooling rack then enjoy!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.