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, chewy, and they're also made in one bowl with no mixer required, making them ridiculously easy!
why these are the best brown butter snickerdoodles
- Easy, one-bowl cookie dough with no mixer required!
- Just like a classic snickerdoodle, with all of the same flavors and 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 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!
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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.
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.