Name: Brown Butter Snickerdoodles 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· 4.4 from 11 reviews

If you’re looking to elevate your cookie game, I’ve got just the thing — my Brown Butter Snickerdoodles Recipe is a fan-freaking-tastic twist on the classic cinnamon sugar cookie. Imagine those cozy, soft snickerdoodles you adore, but with the deep, nutty richness that browned butter brings out. Every bite bursts with warm cinnamon and a subtle caramel undertone that makes these cookies downright addictive. Stick around, because I’m sharing all my tips and tricks to get that perfect chewy texture and unforgettable flavor that’ll keep you coming back for more.

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Why This Recipe Works

Brown Butter Magic: Browning the butter adds a rich, nutty flavor that turns ordinary snickerdoodles into an extraordinary treat.
Perfect Cinnamon Sugar Coating: The classic cinnamon sugar gets a little extra love, giving the cookies that signature crackly, flavorful crust.
Balanced Ingredients: Cream of tartar and cornstarch work together to create that ideal chewy yet tender texture we all crave.
Simple But Effective Method: Minimal steps but maximum flavor — you’ll impress without spending hours in the kitchen.

Brown Butter Snickerdoodles, cinnamon sugar cookies, easy brown butter cookies, soft chewy snickerdoodles, homemade cinnamon cookies - 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

Getting the right ingredients makes all the difference in this Brown Butter Snickerdoodles Recipe. Each element plays a role in delivering that perfect texture and flavor. Plus, a couple of pantry staples like cream of tartar and cornstarch give these cookies a traditional snickerdoodle bounce you won’t want to skip.

Brown Butter Snickerdoodles, cinnamon sugar cookies, easy brown butter cookies, soft chewy snickerdoodles, homemade cinnamon cookies - Flat lay of a small mound of all-purpose flour, a few white ceramic bowls containing cream of tartar, cornstarch, baking soda, baking powder, and salt, a small white ceramic bowl with melted browned butter showing a golden amber color, a heap of white granulated sugar, two whole uncracked brown eggs, a small white ceramic bowl of vanilla extract, and a small white ceramic bowl with a mixture of white sugar and ground cinnamon, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Using all-purpose flour strikes the right balance between structure and tenderness for chewy cookies.
Cream of tartar: This classic snickerdoodle ingredient adds a subtle tang and acts as a leavening agent helping with chewiness.
Cornstarch: Helps soften the cookies and makes them tender without losing that beloved chewy bite.
Baking soda and baking powder: A little combo that gives your cookies the perfect lift and texture.
Salt: Enhances all the flavors and balances the sweetness.
Unsalted butter (browned): Browning your butter brings depth and a nutty aroma that elevates these cookies beyond basic snickerdoodles.
Granulated sugar: Adds sweetness and helps create a slightly crisp exterior when rolled in cinnamon sugar.
Large eggs: Eggs bind everything together and add moisture for that chewy texture.
Pure vanilla extract: A splash of vanilla rounds out the flavors beautifully.
Cinnamon: The star of the snickerdoodle topping — fresh ground cinnamon will give the best, warm flavor punch.

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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

One thing I love about this Brown Butter Snickerdoodles Recipe is how easy it is to personalize. Whether you want a little more vanilla, or prefer a crunchier edge, this recipe flexes well to your preferences.

Extra Cinnamon: I often double the cinnamon in the sugar mixture because, honestly, you can never have too much cinnamon in a snickerdoodle!
Chewy vs. Crisp: If you like your cookies crispier, pop them in the oven for an extra minute or two, but watch closely — they can go from perfect to overdone fast.
Gluten-Free: I’ve tried subbing a gluten-free baking blend with decent results — just make sure it contains xanthan gum for texture.
Nutty Boost: For an added crunch, some chopped toasted pecans or walnuts folded into the dough are delicious.

Step-by-Step: How I Make Brown Butter Snickerdoodles Recipe

Step 1: Brown That Butter to Perfection

Start by melting your unsalted butter in a large skillet over medium heat. Keep a close eye and stir constantly — you’re looking for that beautiful amber color as the milk solids turn golden brown and separate from the fat. This process takes about 5-7 minutes. Once browned, remove the pan from heat and let the butter cool to room temperature. I like to transfer mine to a bowl and stick it in the freezer for 10 minutes if I’m in a hurry. Trust me, this cooling step is key to making sure your cookie dough isn’t too soft and persists that perfect shape during baking.

Step 2: Sift and Prep the Dry Ingredients

While your butter cools, sift together all your dry ingredients — that’s the all-purpose flour, cream of tartar, cornstarch, baking soda, baking powder, and salt. Sifting is super important here; it helps combine everything evenly and removes clumps so your dough bakes up perfectly smooth.

Step 3: Mix the Dough

In a large bowl, combine the browned butter and sugar, mixing until well blended. Then add your eggs and vanilla extract, stirring until fully incorporated. Finally, fold in the dry ingredients gently — don’t overmix or you risk a tougher cookie. The dough will feel soft but firm enough to scoop.

Step 4: Roll in Cinnamon Sugar and Bake

Mix together your cinnamon sugar topping in a small bowl. Using a large cookie scoop (about 2 ounces), scoop generous balls of dough and roll them in the cinnamon sugar until nicely coated. Place six dough balls per parchment-lined cookie sheet, giving enough space to spread. Bake at 350°F for 12-14 minutes. You’ll know they’re ready when the edges start to turn a lovely golden brown but the centers still look soft. Let them rest on the cookie sheet for 5 minutes before transferring to a cooling rack.

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Pro Tips for Making Brown Butter Snickerdoodles Recipe

Butter Cooling is Crucial: Always let brown butter cool completely or chill it briefly in the freezer before mixing. Warm butter relaxes the dough too much, causing flat, greasy cookies.
Use a Large Scoop: I use a 2-ounce cookie scoop for big, bakery-style snickerdoodles – this size helps with even baking and that chewy center.
Bake One Sheet at a Time: For consistent heat distribution, I bake one tray at a time, rotating halfway through for an even golden edge.
Don’t Skip Resting on the Sheet: Let your cookies sit 5 minutes on the hot pan — it lets them set so they don’t break apart when you move them.

How to Serve Brown Butter Snickerdoodles Recipe

Garnishes

I usually dust my snickerdoodles lightly with a pinch of extra cinnamon sugar right after baking for that extra sparkling finish. Sometimes, if I’m feeling fancy, a little drizzle of melted white chocolate really adds a pretty touch with a sweet contrast.

Side Dishes

These cookies pair wonderfully with a warm cup of chai tea or a big mug of creamy hot chocolate — perfect for cozy evenings. I’ve also served them alongside vanilla ice cream for an indulgent dessert treat that enchants every time.

Creative Ways to Present

For holiday gatherings, I like stacking these cookies on a rustic wooden board or placing them in a cute tin with wax paper between layers to gift friends. For birthdays, you can sandwich them with cream cheese frosting or dulce de leche for a show-stopping twist that everyone raves about.

Make Ahead and Storage

Storing Leftovers

I keep any leftover Brown Butter Snickerdoodles in an airtight container at room temperature for up to 4 days. They maintain their softness beautifully, but if you prefer a tiny crunch, try warming them slightly before eating.

Freezing

These cookies freeze really well, either baked or as dough balls. When freezing dough, I roll and coat in cinnamon sugar first, then freeze on a tray before transferring to a freezer bag — makes pulling them out for fresh-baked cookies super easy and quick!

Reheating

To refresh day-old cookies, pop them in a 300°F oven for 5-7 minutes — they come out warm and soft again, almost like freshly baked. Microwave works in a pinch but can make them a bit chewy, so oven reheating is my go-to.

FAQs

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

Absolutely! If you’re short on time or prefer a milder flavor, you can use melted butter instead of browning it. Just melt the butter and let it cool to room temperature before using. Keep in mind the cookies won’t have that signature nutty, caramel depth, but they’ll still be delicious classic snickerdoodles.
Why is cream of tartar important in snickerdoodles?

Cream of tartar is a key ingredient that gives snickerdoodles their distinctive tangy flavor and chewy texture. It acts as an acid that reacts with baking soda to create leavening and helps the cookies maintain their shape without spreading too much.
How do I prevent my Brown Butter Snickerdoodles from spreading too much?

The most common mistake is using butter that’s too warm or not chilled properly—make sure your browned butter is cooled to room temperature or chilled briefly. Also, don’t overmix your dough, and bake the cookies one sheet at a time for even heat distribution. Using parchment paper helps too!
Can I make the dough ahead of time?

Yes! This dough holds up well when refrigerated for up to 24 hours. Just cover tightly with plastic wrap. When ready to bake, scoop the dough balls, roll in cinnamon sugar, and bake as usual. In fact, chilling actually can improve the flavor and texture.

Final Thoughts

Honestly, this Brown Butter Snickerdoodles Recipe is one of my all-time favorites to bake when I want something both nostalgic and a little fancy. The depth of flavor from browned butter combined with the classic cinnamon sugar hits all the right notes, and it’s so satisfying to share these with friends and family. If you’ve been hesitant to try browning butter, this is a perfect place to jump in — it adds so much richness and complexity without extra effort. I can’t wait for you to try it and hear what you think. Trust me, once you do, these cookies will become your new go-to!