My Brown Butter Snickerdoodle Cookies take a timeless classic and make it even better. Browning the butter gives these cookies a nutty, toasty flavor that pairs perfectly with their soft, chewy centers and cinnamon-sugar coating.
I love making these when I want something nostalgic but with a little extra depth. They’re warm, cozy, and the kind of cookie that feels just as perfect on a weekday afternoon as it does on a holiday dessert table.
Snickerdoodles have always felt like fall and winter cookies to me; the cinnamon sugar coating just tastes like the holiday season. These are perfect for Thanksgiving dessert trays, Christmas cookie swaps, or simply baking on a chilly weekend.
Although they are commonly seen as cold-weather cookies, they’re versatile enough to be enjoyed year-round. I’ve made them for summer parties, bake sales, and even just to tuck into lunchboxes, and they’re always a hit.
If you enjoyed these Brown Butter Snickerdoodle Cookies, you’ll probably also love my Brown Butter Chocolate Chipless Cookies for a simple chewy cookie, my Brown Butter Sugar Cookies for another nutty favorite, and my Brown Butter Oatmeal Cookies if you want something with a bit more texture.
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Ingredients
For the dough
- all-purpose flour
- cream of tartar
- baking soda
- kosher salt
- unsalted butter, browned
- brown sugar, packed
- granulated sugar
- egg
- egg yolk
- vanilla extract
For rolling
- granulated sugar
- ground cinnamon
See recipe card for quantities.
Four-Step Overview
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Brown butter + mix: Brown the butter, then beat in sugars, eggs, and vanilla.
Step 2: Add dry ingredients: Stir in dry ingredients and chill the dough for 30–60 minutes. (Chilling is optional)
Step 3: Roll + bake: Roll in cinnamon sugar and bake at 350°F until golden at the edges.
Use a large round cookie cutter to scoot the hot cookies around on the pan to make them perfectly round if desired.
Step 4: Cool: Cool on the tray before transferring to a wire rack.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Butter: Use plant-based butter for a dairy-free version (though you won’t be able to brown it in the same way).
- Sugar: Use all granulated sugar for a lighter flavor, or all brown sugar for extra chew.
- Flour: A 1:1 gluten-free flour blend can replace all-purpose flour.
- Egg: Substitute with a flax egg or egg replacer for egg-free cookies.
Variations
- Extra spice: Add a pinch of nutmeg or cardamom to the rolling sugar.
- Stuffed cookies: Wrap the dough around a caramel candy or piece of chocolate before baking.
- Mini snickerdoodles: Use a smaller scoop for bite-sized cookies.
- Glazed version: Drizzle with a simple vanilla glaze after baking for extra sweetness.
Equipment
- Mixing bowls
- Whisk
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
Storage
Store these cookies in an airtight container at room temperature for 3–4 days.
For longer storage, refrigerate up to a week, or freeze for up to 2 months. To freeze, place cooled cookies in a freezer-safe bag and thaw at room temperature before enjoying.
Audrey's Tip
If you want to give them extra spice, add ½ teaspoon cardamom or a tiny splash of bourbon vanilla to the dough. These cookies freeze beautifully, so stash a few for future cookie emergencies.
Related
Looking for other cookie recipes like this? Try these:
Brown Butter Snickerdoodle Cookies
Equipment
- Mixing bowls
- Whisk
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen Scale
- Cookie scoop
- Baking sheets
- Parchment Paper
- Wire cooling rack
Ingredients
For the dough:
- 255 g all-purpose flour 2 cups + 2 tbsp
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 170 g unsalted butter ¾ cup, browned and slightly cooled (145-150g after browning)
- 150 g brown sugar packed (¾ cup)
- 100 g granulated sugar ½ cup
- 1 large egg + 1 egg yolk room temperature
- 2 teaspoon vanilla extract
For rolling:
- 50 g granulated sugar ¼ cup
- 1 ½ teaspoon cinnamon
Instructions
- Brown the butter: In a saucepan over medium heat, melt the butter and cook, stirring frequently, until it turns golden brown and smells nutty. Immediately pour into a mixing bowl and let cool 10–15 minutes.
- Mix the dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Combine butter and sugars: Add brown sugar and granulated sugar to the browned butter and beat until combined.
- Add egg and vanilla: Mix in the egg, egg yolk, and vanilla extract until smooth and glossy.
- Make the dough: Stir in the dry ingredients just until no streaks remain. No need to chill these, but you can put them in the refrigerator for 30-60 mins if you want to make them a little easier to scoop.
- Scoop and roll: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Mix cinnamon and sugar for rolling. Scoop dough into 2-tablespoon portions, roll in cinnamon sugar, and space 2 inches apart.
- Bake: Bake for 10–12 minutes, until the edges are golden and the centers look slightly underbaked.
- Cool: Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to finish cooling.
Ines says
Love your sour dough discard banana muffin so yummy. Thank you
Audrey says
Thank you!!