These brown butter snickerdoodles are the most decadent twist on the classic cookie! With a nutty, caramel-like flavor from toasty brown butter, perfectly crisp edges, and gooey centers, they are sure to be your new go-to snickerdoodle cookie recipe!
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These cozy and comforting brown butter snickerdoodles are the best-elevated twist on a classic!
I'm a big fan of putting a spin on classic snickerdoodles, like chocolate or crunch pieces, and these golden-brown buttery cookies have the best twist of all!
It's a really simple and small step of browning the butter that makes this cookie recipe SO amazing you won't want to eat them any other way after you try them.
They are perfect in texture and flavor, moist, and chewy, and they're also made in one bowl with no mixer required, making them ridiculously easy!
For more cookie recipes, try Brown Butter Toffee Chocolate Chip Cookies, Molasses Chocolate Chip Cookies, Biscoff Butter Cookies, and Brown Butter Miso Chocolate Chip Cookies.
why you'll love this recipe
- Easy, one-bowl cookie dough with no mixer required!
- Just like a classic snickerdoodle, with all of the same flavors rolled in cinnamon sugar.
- Toasty brown butter gives these cookies their golden brown and buttery caramel flavor.
- Moist and chewy cookies with gooey centers with perfectly crisp edges.
ingredient notes
- European butter: European butter gives these snickerdoodles 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 2 tablespoons of butter.
- 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.
Full ingredient measurements and instructions can be found in the recipe card below!
recipe instructions
Step 1: Heat the cubed butter in a stainless steel pan over medium heat. The butter will melt, crackle, pop, and bubble vigorously which is normal! After about 8 minutes, the top will be completely covered in foam. Stir the butter continuously at this point so you can see when the butter has been browned. After another 2 minutes, the bottom of the butter should be speckled with amber-brown bits. Take the pan off the heat and pour the butter into a large bowl.
Step 2: Use a rubber spatula to scrape all of the browned butter into a large bowl and set it aside to cool for 20 minutes, or until it feels about room temperature. Then whisk in the brown sugar, granulated sugar, egg, egg yolk, and vanilla extract until combined. Finally fold in the all-purpose flour, cream of tartar, baking soda, and salt until just combined.
Step 3: Once combined, cover the bowl with plastic wrap and place it in the fridge to chill for 30 minutes. Then take the bowl out and portion the dough into a dozen balls, about three tablespoons.
Step 4: Roll each dough portion between your hands until round, then roll it in the cinnamon sugar. Place them on a lined baking tray and return them to the fridge to chill for another 30 minutes, or even better until the next day!
When 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 them the next day. The edges will be lightly golden brown and the middle will look puffy when done baking.
expert baking tips
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Chill the dough: Chilling keeps the cookies from spreading too much in the oven, it also gives them a better flavor.
- 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.
how to freeze cookie dough
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!
faq's
The cream of tartar adds the signature tanginess and chew that you expect with a snickerdoodle! I don't recommend leaving it out otherwise they won't have their classic tangy flavor.
The butter should be measured before browning!
To know they're done, look for the edges to be a light golden brown with a puffy center. Don't wait until the edges are a darker golden brown or they won't be soft and gooey!
more recipes you'll love
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!
Recipe 📖
Brown Butter Snickerdoodles
Equipment
- Stainless steel pan
- 3 tablespoon cookie scoop
Ingredients
- 14 ½ tablespoon salted european butter, cubed 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 kosher salt
- 1 teaspoon baking soda
- ¼ cup granulated sugar for rolling
- ½ tsp cinnamon for rolling
Instructions
- 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, cubed
- 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 kosher 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 another 30 minutes.
- 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.
- Let cool completely on a wire cooling rack then enjoy!
Notes
- A European butter has a higher fat content making these cookies more rich and flavorful than regular butter. Butters can have different percents of water content so I recommend weighing or measuring how much butter you have after it's browned. My go-to high-fat butter brand is Kerry Gold or Plugra European Style Butter.
- If using regular butter, add an extra 2 tablespoon to the recipe before browning.
- For even more flavor, let the dough chill for 24 hours in the fridge before baking. They may need an extra 1-2 minutes when baking.
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Chill the dough: Chilling keeps the cookies from spreading too much in the oven, it also gives them a better flavor.
- 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.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
emilee says
Hands down the best cookies I’ve ever made! I’ve always been really disappointed by most snickerdoodle cookies because they’re never quite as soft and gooey as I’d like but not these!!! I can’t stop making them!!!
Cambrea Gordon says
Yay! Thanks for the review Emilee!
Jeanette says
Made these cookies for the first time and they were sooo yummy. Everyone enjoyed them!
Mary R says
This is hands down the best snickerdoodle cookie recipe I’ve ever made. I am obsessed with how chewy and soft they are and have made them at least 5 times in the past month!
Bekkah says
I love brown butter anything so this recipe was a perfect twist. The crunchy but also chewy cookie is amazing texture. Love the difference it makes with the brown butter. Will be making these a lot!
Victoria says
Made these last night & what an amazing cookie!! Super easy to make yet loaded with goodness! Definitely going to be making these again!
Angel says
Oh my word I just made these and they are so darn perfect. I can’t wait to try your other cookies! 🤤
Farah says
What a great recipe - the brown butter’s an absolute star! Definitely coming back to this anytime I feel like snickerdoodles. I sprinkled a touch of sea salt right after baking as personal preference, but I felt the cookie itself already had a good amount of salt in it. Thank you for making this recipe:)
Cambrea Gordon says
I'm so happy to hear that, thank you for coming back to leave a review Farah! 🙂
Angel says
Best snickerdoodle cookies! Chewy and so tasty especially with browning the butter! My sister in law just asked for snickerdoodles for her birthday but she cant have gluten. I thought i could use this recipe but im wondering what gf flour i would use to substitute the all purpose flour. Thank you!
Cambrea Gordon says
I'm so happy to hear that! I haven't tried it personally, but I usually will try Bob's Red Mill 1:1 Gluten-Free Flour. I have heard many people have success using that as a substitution for all-purpose. Let me know how they turn out if you try it! 🙂
Angel says
Awesome, I will let you know when i make it next week! Thank you again 🙂
Catherine says
Hi! Firstly, you have been my go to for cookie recipes; I love them! I am GF and I personally find that Pamela's GF flour works wonderful with your recipes. Consistency doesn't change!
Cheers
Cambrea Gordon says
Ahh that's amazing to hear!! Enjoy! 🙂
Jenae Y. says
I made these for the first time yesterday. Not only was it Extremely easy it tasted so yummy. I will definitely make this again and will be frequenting this site for future goodies!
Cambrea Gordon says
So happy to hear that Jenae!
Marie says
My new favorite cookie. Really good flavor with the brown butter. Brown butter everything! Thanks for such a terrific recipe.
Cambrea Gordon says
Brown butter is truly the best! Thanks for the kind review Marie!!
Gergana says
These looks amazing, thats why I decided to make them. But mine didn't turned like this at all. I even measured them to be exactly 66g, but they didn't turned flat. They stayed like balls 😭
Cambrea Gordon says
Hi Gergana, I'm sorry they didn't turn out as expected! Lack of spread when baking can be caused by a few different things. Even though the dough was measured to 66 grams, it likely means something went wrong when mixing the dough or measuring the ingredients.
- Did you measure the butter after browning it to make sure you had 3/4 cup or 170 g? If the butter was browned too much, that means you lost too much liquid.
- Was the butter solidified or liquid when you mixed it with the sugars? The butter needs to be completely liquid, but not hot before use.
- Did you use a scale to measure all of the ingredients? Too much flour can cause this problem.
- Was your oven temperature at a true 350 F? If the oven runs hot the cookies will bake and set too quickly and won't spread.
- Have you checked the freshness of your baking soda? If your baking soda is old or expired it can cause this problem.
Let me know if any of this is helpful!
Barbara says
Can these cookies be frozen after baking?
Cambrea Gordon says
I personally haven't tried it as they haven't lasted long enough but I'm sure they would be just fine!
Christie says
my favourite snickerdoodles recipe!! great flavour and texture! tastes like caramel and it stays chewy on the inside! LOVE IT
Cambrea Gordon says
yay!! thanks so much christie!
Sara z says
Perfect cookies! I made it according to the recipe, and they are amazing! Thanks.
Cambrea Gordon says
Thanks Sara! So glad you liked them 🙂
Brooke says
These are delightful! I’ve recently become obsessed with snickerdoodles and had to try this recipe — so delicious!
Cambrea Gordon says
YAY!! Thanks so much Brooke, I loved seeing them on Instagram they looked absolutely perfect 🥲
Connie says
Made these cookies last night and they were so dang good! I’m a baker at a cookie bakery and these were better than our own snickerdoodles (which I have always claimed as the best!). Delicious!!
Cambrea Gordon says
YAY!!! thanks so much for the kind comment Connie!
Tayler says
These are the best snickerdoodles I’ve ever had! The brown butter makes all the difference!
Cambrea Gordon says
I'm so happy to hear that Tayler, thank you!
Andrea says
These Snickerdoodles sound amazing. I love the addition of the caramel-nutty flavor of brown butter.
Janessa says
These brown butter snickerdoodles are absolutely delicious! I'll be making them again very soon- the batch disappeared!
Cambrea Gordon says
It's so hard not to eat the whole batch right?? Thanks for making them Janessa!
Caitlin says
These snickerdoodles are so soft and chewy, and the brown butter is seriously so good!!
Cambrea Gordon says
Omg the brown butter is the best part! Thanks for making them Caitlin!
Shadi says
Love how easy this recipe is. It’s perfect for our family!
Cambrea Gordon says
So great to hear, thanks Shadi!
Tonya says
Wow these were SO GOOD! Never thought I would love any other kind of snickerdoodle other than the classic but you have completely changed my mind! Such an easy recipe, I will be making these again soon.