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Brown Butter Snickerdoodle Cookies

Name: Brown Butter Snickerdoodle Cookies
Prep time: 80 min
Cook time: 9 min
Total time: 89 min
Ingredients: 14 1/2 tbsp salted european butter, cubed (I used Kerry Gold * SEE NOTES *); 1/2 cup granulated sugar; 1/2 cup + 2 tbsp light brown sugar (packed); 1 large egg (room temperature); 1 large egg yolk (room temperature); 2 tsp vanilla extract; 1 2/3 cup all-purpose flour; 1 1/2 tsp cream of tartar; 1/2 tsp fine sea salt; 1 tsp baking soda; 1/4 cup granulated sugar (for rolling); 1/2 tsp cinnamon (for rolling)

Published: April 25, 2022 Modified: Jan 24, 2023 by Cambrea Gordon. This post may contain affiliate links.

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Brown butter snickerdoodle cookies have a caramel-like flavor from nutty brown butter, perfectly crisp edges, and extra gooey centers. They are the most decadent twist on a classic snickerdoodle cookie recipe that everyone will love!

Snickerdoodle cookies are my personal favorite cookies to elevate!

After my chocolate snickerdoodles and pumpkin snickerdoodles were a hit among readers, I knew another version was needed.

These brown butter snickerdoodle cookies are an elevated version of the classic cookie but are made with brown butter instead of regular butter.

Browned butter gives any dessert a rich caramel-y depth of flavor which is why I put it in everything from cookies to bars and even brownies!

They have a perfectly soft and chewy texture, and are very easy to make in one bowl with no mixer required!

For more brown butter recipes, try Iced Oatmeal Cookies, Molasses Crinkle Cookies, and Miso Chocolate Chip Cookies.

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why you'll love this recipe
ingredient notes
recipe instructions
expert baking tips
storage & freezing
faqs
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a snickerdoodle cookie with a bite taken out of it.

why you'll love this recipe

This is an easy, one-bowl cookie dough recipe with no mixer required!
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.
These are soft and chewy cookies with gooey centers and perfectly crisp edges!

ingredient notes

Find the full ingredient measurements and instructions in the recipe card below!

ingredients needed to make the snickerdoodle cookies.

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.

recipe instructions

Before you start, grab a large mixing bowl, whisk, two large baking sheets, and a large 3-tablespoon cookie scoop.

STEP ONE: 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.

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 TWO: Whisk in the sugars. Whisk in the brown sugar and granulated sugar for one minute until combined.

a process collage of the steps for making brown butter snickerdoodles.

STEP THREE: Whisk in the wet ingredients. Whisk in the egg, egg yolk, and vanilla extract until just combined.

STEP FOUR: 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.

STEP FIVE: Chill the dough. Cover the top of the bowl with plastic wrap and chill it in the fridge for 30 minutes. This step makes the dough firmer and easier to scoop!

STEP SIX: Scoop! Scoop the chilled cookie dough with a large cookie scoop, and place them on a parchment-lined baking tray.

a process collage of the steps for making brown butter cookie dough.

STEP SEVEN: Roll in cinnamon sugar. Roll each cookie dough ball between your hands, then roll them in the cinnamon sugar mixture until completely coated.

STEP EIGHT: Bake! Place them back on the baking sheet and return the pan to the fridge to chill for another 30 minutes minimum, or up to overnight for the best flavor.

When you are ready to bake, preheat the oven to 350 F/180 C. 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!

faqs

Do you measure the butter before or after browning?

The butter should be measured before browning it!

How do you know when snickerdoodle cookies are done baking?

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!

Why are my snickerdoodle cookies hard?

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.

Can brown butter snickerdoodles be made without cream of tartar?

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!

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a stack of brown butter snickerdoodle cookies with the top two cut in half to show the chewy texture.

4.94 from 30 votes

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