Name: Brown Butter Snickerdoodle Cookies Recipe
Prep time: 25 min
Cook time: 14 min
Total time: 44 min
Cuisine: American
Ingredients: 2 2/3 cups all-purpose flour; 1 1/2 tsp cream of tartar; 1 tbsp cornstarch; 1/2 tsp baking soda; 1/2 tsp baking powder; 1 tsp salt; 1 cup plus 2 tbsp unsalted butter, browned; 1 1/2 cups white granulated sugar; 2 large eggs, room temperature; 2 tsp pure vanilla extract; 1/4 cup white granulated sugar; 1 tbsp ground cinnamon

Jump to Recipe· 4.9 from 3 reviews

If you’ve ever thought snickerdoodles couldn’t get any better, wait until you try my Brown Butter Snickerdoodle Cookies Recipe. This isn’t your grandma’s ordinary snickerdoodle—browning the butter gives these cookies a rich, nutty depth that’s absolutely irresistible. Trust me, once you bake a batch, you’ll be hooked on that warm caramel-like flavor mingling with the whisper of cinnamon sugar. Stick around—I promise this recipe will quickly become one of your go-to favorites.

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Why This Recipe Works

Brown Butter Magic: Browning the butter adds a deep, toasty flavor that elevates the classic snickerdoodle.
Perfect Texture: A balance of cream of tartar, baking soda, and cornstarch gives these cookies that soft, chewy center with just a hint of crisp edges.
Simple Yet Flavorful: The cinnamon sugar coating is traditional but gets a kick from the nutty undertones of the browned butter.
Easy to Follow: No fancy tools, just fun, practical steps anyone can master in their own kitchen.

Brown Butter Snickerdoodle Cookies, Best Snickerdoodle Cookies, Soft Chewy Cinnamon Cookies, Easy Brown Butter Cookies, Holiday Cookie Recipes - A close-up view of a pile of soft, round cookies stacked unevenly on a white marbled surface. Each cookie has a light golden base with a sprinkled coating of cinnamon sugar, giving them a warm brown speckled texture. The cookies show gentle cracks and slight indentations on the surface, highlighting their soft and chewy texture. The focus is tight, capturing the detailed cinnamon dusting and the uneven round shapes of the cookies. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Brown Butter Snickerdoodle Cookies Recipe plays a key role, so you want to use the good stuff! When you combine browned butter with the right mix of leaveners and cinnamon sugar, you get cookies that are full of flavor, perfectly chewy, and just the right amount of cinnamon spice.

All-purpose flour: Make sure to spoon and level it, or better yet, weigh it. Too much flour can dry out your cookies and stop them from spreading properly.
Cream of tartar: This is the classic secret for that signature snickerdoodle tang and chewy texture.
Cornstarch: Adds tenderness and helps keep these cookies soft instead of cakey.
Baking soda & baking powder: Together, they provide just the right lift and texture contrast.
Salt: Enough salt enhances all the sweet and buttery flavors without overpowering.
Unsalted butter (browned): Browning intensifies flavor—take your time and don’t rush this step!
White granulated sugar: Sweetens the dough and forms that irresistible cinnamon sugar crust.
Large eggs: They provide structure and richness—use room temperature for best mixing results.
Pure vanilla extract: Adds warmth and depth that complements the browned butter beautifully.
Cinnamon sugar (for rolling): The classic outer coat that delivers that nostalgic cinnamon crunch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

What’s fun about this Brown Butter Snickerdoodle Cookies Recipe is how easily you can make it your own. I love to toss in a pinch of nutmeg for an extra cozy vibe or swap out part of the sugar for brown sugar to amp up that caramel note. Don’t be shy—these cookies are forgiving and welcome your personal twists.

Add a Variation: One time I experimented by adding chopped toasted pecans and let me tell you, that crunch against the soft cookie was next-level delicious.
Dietary Modifications: You can swap in a gluten-free all-purpose flour blend; just be sure to test bake one batch to adjust texture.
Seasonal Touch: During the holidays, I sometimes add a sprinkle of freshly grated orange zest to brighten up the warm spices.

Step-by-Step: How I Make Brown Butter Snickerdoodle Cookies Recipe

Step 1: Brown the Butter Like a Pro

Begin by melting your unsalted butter over medium heat. Stir constantly with a rubber spatula to prevent burning. Watch closely as it transitions from yellow to a rich amber color; this is when the milk solids settle and turn pleasantly brown—this takes about 5-7 minutes. Immediately take it off the heat and let it cool to room temperature—this is crucial! Slightly warm butter will make your cookies spread too thin, so if you’re short on time, pop it in the freezer for 10 minutes to chill quickly.

Step 2: Combine Your Dry Ingredients

While your butter cools, sift together the flour, cream of tartar, cornstarch, baking soda, baking powder, and salt into a medium-sized bowl. This ensures you don’t get any pesky lumps and that your leavening is evenly distributed—super important for that even rise and chewy texture.

Step 3: Mix the Dough

In a large bowl, beat the cooled browned butter with the granulated sugar until well combined. Then add the vanilla and eggs one at a time, stirring well after each addition. Finally, fold in your dry ingredients gently until just combined. You don’t want to overmix or your cookies might turn out dense.

Step 4: Shape and Coat the Cookies

Mix the cinnamon sugar in a small bowl. Using a large cookie scoop (about 2 ounces), portion the dough and roll each ball in the cinnamon sugar mixture until fully coated. Place six dough balls per parchment-lined baking sheet, spacing them generously, as these beauties will spread a bit.

Step 5: Bake to Perfection

Bake your cookies one tray at a time at 350°F for 12–14 minutes. You’re aiming for edges that are slightly golden while the centers remain soft. Once out of the oven, let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely—this step helps them set without breaking apart.

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Pro Tips for Making Brown Butter Snickerdoodle Cookies Recipe

Don’t Rush the Butter Cooling: I learned the hard way that slightly warm butter will cause your cookies to spread too much, so give yourself time for this step.
Use a Large Scoop: To get those satisfying big cookies like mine, use a 2-ounce scoop—small cookies just don’t showcase the browned butter flavor as much.
Bake One Tray at a Time: This helps maintain consistent oven heat and gives you even baking results.
Don’t Skip the Resting: Let cookies cool a bit on the pan to avoid breakage—they continue cooking slightly and firm up just right.

How to Serve Brown Butter Snickerdoodle Cookies Recipe

Garnishes

I usually keep it simple here—just a light dusting of extra cinnamon sugar while the cookies are still warm. Sometimes, I’ll drizzle a little caramel or melted white chocolate for a special treat. It’s those small finishing touches that make the cookies feel extra special when sharing with friends.

Side Dishes

These cookies go beautifully with a steaming mug of chai tea or a cold glass of milk. For brunch, I’ve paired them alongside fresh fruit and Greek yogurt for a sweet end to the meal. If you’re feeling indulgent, add a scoop of vanilla ice cream for an incredible dessert.

Creative Ways to Present

I once gave these as gifts by wrapping them in parchment paper tied with rustic twine—simple, cozy, and charming. For holiday parties, I arranged them in a layered glass jar with cinnamon sticks and a handwritten recipe tag. Presentation makes the treat even more memorable!

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature; they stay soft and flavorful for up to 4 days. Placing a slice of bread in the container helps maintain moisture and keeps them from drying out—trust me, it’s a game-changer.

Freezing

If you want to prep ahead, these cookies freeze beautifully. After baking and cooling, I freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. When ready, they thaw quickly at room temperature and taste freshly baked.

Reheating

To revive slightly stale cookies, I pop them in a preheated 300°F oven for 5 minutes. This refreshes the texture, making them soft and warm again—as if they just came out of the oven. Just be careful not to overdo it or they get too crisp.

FAQs

Can I skip browning the butter in this Brown Butter Snickerdoodle Cookies Recipe?

Yes, you can use melted butter instead, but the cookies will miss out on that deep, nutty flavor that makes this recipe special. If you’re short on time, melted butter works as a substitute, but browning it really takes these snickerdoodles up a notch.
Why is cream of tartar important in snickerdoodles?

Cream of tartar gives snickerdoodles their characteristic tangy flavor and helps keep the cookies soft and chewy by activating the baking soda. It’s key to achieving that “classic” snickerdoodle texture and taste.
Can I make the dough ahead of time?

Absolutely! The dough can be refrigerated for up to 48 hours before baking. Just bring it back to room temperature briefly before scooping and rolling in cinnamon sugar.
How do I prevent my cookies from spreading too much?

Make sure the browned butter is completely cooled before mixing, and chill the dough if your kitchen is warm. Avoid over-mixing and use the recommended flour amount—too little flour or warm dough will cause excessive spreading.

Final Thoughts

This Brown Butter Snickerdoodle Cookies Recipe is one of those gems that makes you feel like a baking rockstar every time you pull it out of the oven. The cozy buttered cinnamon aroma fills your kitchen and the taste? Pure comfort. I love sharing these with friends and family because they’re just that good and forgiving to make. Give this recipe a go—you’ll understand why it has such a special place in my recipe box, and I’m sure it will soon in yours too.