Brown Butter Snickerdoodles

I literally make these brown butter snickerdoodles all the dang on time. When I first developed the recipe, I realized browning the butter would add so much flavor and also be a great pair with that delish cinnamon sugar. It will straight up have you hooked.

How to Make Brown Butter Snickerdoodles

Make the Brown Butter

1. Melting the Butter. Place the butter in a saucepan and cook over medium-low heat in a small saucepan.
2. Browning It. Continue to cook, allowing it to slowly brown until it turns a dark golden color with specs throughout. Turn off the heat and allow it to cool completely.

Make the Cookie Dough

1. Mix the Wet Ingredients. Whisk together the cooled butter, sugar, eggs, and vanilla in a medium-sized bowl.
2. Add the Dry Ingredients. Whisk together the flour, cinnamon, cream of tartar, baking soda, and salt in a separate bowl.
3. Mix and Chill. Gradually combine the wet and dry ingredients until the mixture is smooth. Chill the dough in the refrigerator for about 30 minutes until firm but still workable.

Roll the Cookies

1. Make the Sugar Mixture. Combine the cinnamon and sugar in a small bowl.
2. Stir It Up. Mix until well combined.
3. Roll the Cookies. Roll the dough into small balls.
4. In the Sugar. Roll in the sugar mixture coating each ball.

Baking the Cookies

1. On the Baking Sheet. Place the sugared cookie balls on a baking sheet.
2. In the Oven. Bake in your preheated oven for 10-12 minutes.

Brown Butter Snickerdoodles Recipe

This Brown Butter Snickerdoodle Recipe is crazy good! Chewy snickerdoodles flavored with the nuttiness of brown butter and with the best sugar sanding outside!

4.12 from 9 votes

Print Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 36 cookies

Equipment

• Mixing Bowls
• Cookie Scoop
• small saucepan
• Sheet Pans

Ingredients

For the cookies:

• ▢ 2 sticks unsalted butter
• ▢ 1 ⅓ cups granulated sugar
• ▢ 2 large eggs room temperature
• ▢ 2 ¾ cups all-purpose flour
• ▢ 2 teaspoons cream of tartar
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon ground cinnamon
• ▢ 1 ½ teaspoons pure vanilla extract

For the rolling mixture:

• ▢ ⅔ cup granulated sugar
• ▢ 2 teaspoons ground cinnamon

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Instructions

For the Browned Butter:

• Melt butter over medium-low heat in a small saucepan. Continue to cook butter and allow it to slowly brown until it turns a dark golden color with specs throughout.
• Turn off heat and allow it to cool completely.

For the Cookie Dough:

• Preheat oven to 350 degrees. Next add cooled butter, sugar, eggs and vanilla to a medium sized bowl and whisk ingredients together.
• Next whisk flour, cream of tartar, baking soda, salt and cinnamon into the wet mixture until smooth. Place the final dough in the refrigerator to cool for about 30 minutes until firm but still easily workable.
• Whisk together cinnamon and sugar in a small bowl. Scoop balls of dough using #40 scoop (or 1 1/2 tablespoons) of dough then dip them in the sugar mixture and place on a baking sheet, each an inch apart.
• Bake for 10-12 minutes until baked through but still chewy and serve. I love them warm!

Notes

How to Store

Fresh snickerdoodle cookies should be stored in an airtight container at room temperature with a slice of bread. The cookies will absorb moisture from the bread, helping them maintain their chewiness. When stored properly, they’ll last up to a week.

Can I freeze them?

Freeze Snickerdoodle cookies in a freezer-safe resealable bag or airtight container for up to 3 months. 

Nutrition

Calories: 128kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 67mg | Potassium: 43mg | Sugar: 11g | Vitamin A: 170IU | Calcium: 6mg | Iron: 0.5mg

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Recipe Tips

• Cream of Tartar is Key: Don’t skip this ingredient! It’s what gives snickerdoodles their distinctive tang and reacts with the baking soda to give the cookies that classic texture.
• Chill the Dough: Chilling the dough for at least 30 minutes before baking allows the ingredients to meld, prevents spreading, and ensures a thicker, chewier cookie.
• Under-bake Just a Tad: To keep your snickerdoodles chewy, take them out of the oven when they are just barely set in the middle but still soft. They will continue to cook slightly as they cool on the baking sheet.
• Browning the Butter: It is crucial that you carefully watch your butter as you brown it so it does not burn. Do not leave it unattended.

Recipe Help

More Brown Butter Desserts

• Butterfinger Brown Butter Cookies
• Brown Butter Chocolate Chip Cookies
• Pumpkin Bundt Cake with Brown Butter Glaze!
• Brown Butter Maple Blondies
• Ginger Brown Butter Blondies
• Spiced Apple Cider Recipe with Brown Butter Frosting

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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