Easy No Chill Brown Butter Snickerdoodle Cookies
These soft and chewy brown butter snickerdoodles are the best elevated version of the classic recipe. Made with rich, nutty brown butter for an irresistible caramel-like flavor, cream of tartar for that signature tang, and crunch from the roll in cinnamon sugar. They have perfect gooey centers with light crispy edges, and the best part? No chilling, no mixer, and just 25 minutes of hands-on prep! They’re so good, everyone will be asking you if they came from a bakery!
Equipment
Ingredients
- 14 1/2 tablespoons salted European butter *See notes below*
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons light brown sugar packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla paste or extract
- 2 cups all-purpose flour *See notes below for measuring*
- 1 1/2 teaspoons cream of tartar
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup granulated sugar for rolling
- 2 teaspoons cinnamon for rolling
Instructions
- In a stainless steel pan, cook the butter over medium heat, stirring occasionally, until it looks foamy, smells nutty, and the bottom is covered in amber brown milk solids.
- 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 3/4 cup browned butter. Let the browned butter cool until it feels room temperature. The time it takes will depend on how warm your kitchen is; for me, this takes about 45-60 minutes.
- Preheat the oven to 350 F/180 C and line 2-3 baking sheets with parchment paper.
- Whisk the brown and white sugar into the browned butter.
- Whisk in the egg, egg yolk, and vanilla.
- Use a rubber spatula to fold in the flour, cream of tartar, baking soda, baking powder, and salt until just combined. Set the bowl aside for 15-20 minutes so the dough is easier to scoop.
- In a small bowl, mix together the sugar and cinnamon.
- Scoop the dough into 3 tbsp (66 g) sized portions and roll them in the cinnamon sugar. Place them on one of the lined baking trays (only 6-7 cookies per tray). Bake for 8-10 minutes or until the edges are light golden brown with soft and puffy centers.
- Let the pan cool on a wire rack for 5 minutes, then transfer the cookies with a spatula to the rack to finish cooling.
Video
Notes
European butter has a higher fat content, making these cookies richer and more flavorful. Butter can have different percentages of water content, so I recommend weighing or measuring how much butter you have after it's browned. I use Kerry Gold or Plugra European-style butter. If using unsalted butter, add 1/2 teaspoon to the added salt.
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
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 cookies will overly spread and be greasy!
Storage: Any leftover cookies can be stored in an airtight container at room temperature for 3-4 days.
Freezer: Once rolled in cinnamon sugar, freeze the cookie dough balls solid, then transfer them to an airtight container or freezer bag. They can be baked from frozen, but they need a few extra minutes when baking.
Make ahead: You can make the cookie dough one day in advance and keep it in the fridge until it is ready to bake. I don't recommend refrigerating the dough longer than 24 hours!
