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Brown Butter Snickerdoodles

This brown butter snickerdoodles recipe is sinfully scrumptious and easy to make. With a handful of basic ingredients and a few simple steps, you can whip up a batch of the best, amazingly fluffy, and chewy cookies you have ever tasted. 

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Snickerdoodles with Brown Butter on parchment paper with cinnamon sticks

Homemade snickerdoodles are famous for their rich, caramel like flavor tinged with the warmth of cinnamon and nutmeg. Our browned butter snickerdoodles take the concept to the next level with the addition of rich, toasty browned butter. 

This recipe is great for the holidays and is easy enough to whip up any time of year. Find out everything you need to know to make the best possible brown butter snickerdoodles, plus some exciting ideas to make the recipe your own. Have fun, be creative, and enjoy!

Ingredients needed to prepare brown butter snickerdoodles.

How to Make Brown Butter Snickerdoodles

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Preparing brown butter in a saucepan.

STEP ONE: Place a small saucepan over medium heat. Add the butter and melt, stirring occasionally for about 5-7 minutes or until it starts to smell nutty and turns a light golden brown. Remove from heat immediately and transfer to a large, heatproof bowl. 

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Granulated sugar, brown sugar and browned butter in a clear mixing bowl.

STEP TWO: Add ¼ cup of granulated sugar and the brown sugar to the butter bowl and mix well to combine. Whisk in the vanilla extract and egg until fully incorporated.

STEP THREE: Use a separate bowl to combine the flour, baking powder, baking soda, cream of tartar, salt, nutmeg, and ½ a teaspoon of cinnamon.

Flour, cinnamon, baking powder, cream of tartar, baking soda, salt, and nutmeg in a clear mixing bowl.

STEP FOUR: Now, add the dry ingredients to the bowl with the wet ingredients. Stir gently until just combined and there are no more large lumps. Cover the bowl, transfer it to the refrigerator, and allow the dough to chill for at least an hour.

STEP FIVE: Preheat your oven to 350 degrees F. Line two large cookie sheets with parchment paper and set aside. Use a new small bowl to mix together ½ teaspoon of cinnamon and the other ¼ cup of granulated sugar. 

Cookie dough ball in a small bowl of cinnamon sugar ready to be rolled.

STEP SIX: Scoop out portions of dough that are about 2 tablespoons worth and use your hands to roll them into smooth balls. Take each dough ball and roll it in the cinnamon sugar bowl, ensuring that it is completely and evenly covered on all sides. 

Sugared dough balls on a parchment lined cookie sheet.

STEP SEVEN: Transfer the sugared dough balls to the lined baking sheets, leaving at least 2 inches of space between each. Gently press down to make each into a ⅓ inch tall disc. 

Baked snickerdoodles on a parchment lined cookie sheet.

STEP EIGHT: Place the cookies in the oven and bake for approximately 12-15 minutes. You want the centers to be set and the edges to be a light golden brown. Aim for 12 minutes if you want chewy snickerdoodles or closer to 15 minutes if you prefer them crunchier. 

STEP NINE: Leave the browned butter snickerdoodles on the cookie sheet for 5 minutes to cool. After that, transfer them to a wire rack to continue cooling.

Closeup view of a baked snickerdoodle cookie.

Tips For The Best Brown Butter Snickerdoodles

  • Brown the butter. This step is crucial for the richest, toastiest taste possible.
  • Use baking soda and baking powder. You need both to get soft, chewy, and perfectly fluffy brown butter snickerdoodle cookies.
  • Chill the dough. If the butter is still too soft, the dough will spread way too much in the oven.
  • Bake at the correct temp. Allow your oven to preheat fully, and never stick a tray of browned butter snickerdoodles in a cold oven. It also doesn’t hurt to occasionally confirm oven temp with a thermometer!
A stack of snickerdoodle cookies next to a small carafe of milk.

Brown Butter Snickerdoodle Variations

  • Toss in a few of your favorite add-ins like dried fruit, nuts, or chocolate chips
  • Add some extra spices and flavors like maple, pumpkin spice, or chai spice. 
  • Not a fan of the tang in your cookies? You can replace the cream of tartar with baking powder. Just be aware that the flavor will be slightly altered. 
  • Add an icing or frosting like this  Peanut Butter Icing or  Cool Whip Cream Cheese Frosting
  • Combine nutty browned butter goodness with the fall flavor of my Pumpkin Snickerdoodles.

More Easy Cookie Recipes

Closeup view of a snickerdoodle cookie with one bite removed.

What Does Browned Butter Do In Cookies?

Browned butter snickerdoodles rely on browned butter to add a complex, rich, and nutty flavor. The process of browning your butter gently removes moisture and concentrates the deep, sumptuous flavors naturally present in the butter. 

Why Is My Brown Butter Not Turning Brown?

If your butter is not browning properly, you might need to increase the heat. Ensure your stovetop is properly calibrated and/or adjust the heat as needed. The best temperature for browning butter is medium (somewhere close to 350 degrees F). 

A stack of snickerdoodle cookies, the top cookie has one bite removed.

Why Is Cream Of Tartar Used In Homemade Snickerdoodles?

Cream of tartar adds a slightly tangy flavor and gives homemade snickerdoodles a unique flavor.

Texture-wise, this ingredient is the best for making your cookies fluffy and chewy at the same time, which is why we use it in our brown butter snickerdoodle recipe! 

Other Delectable Dessert Recipes You’ll Love:

Snickerdoodles with Brown Butter on parchment paper with cinnamon sticks
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Yield: 15 Cookies

Brown Butter Snickerdoodles

Snickerdoodles with Brown Butter on parchment paper with cinnamon sticks

These brown butter snickerdoodles are soft and chewy with nutty brown butter, warm cinnamon, and sweet brown sugar. If you like traditional snickerdoodles, you’re going to love this brown butter version!

Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 10 tablespoons butter
  • ½ cup light brown sugar
  • ½ cup granulated sugar, divided
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all purpose flour
  • 1 teaspoon ground cinnamon, divided
  • ½ teaspoon baking powder
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg

Instructions

  1. Melt the butter in a small saucepan over medium heat, stirring occasionally until it starts to turn golden brown and smell nutty, about 5-7 minutes. Immediately remove the pan from the heat and pour the butter into a large heatproof bowl. 
  2. Add the brown sugar and ¼ cup granulated sugar to the melted brown butter and whisk to combine. 
  3. Next add the egg and vanilla extract. Mix to combine. 
  4. In a separate bowl, whisk together the flour, 1/2 teaspoon of cinnamon, baking powder, cream of tartar, baking soda, salt, and nutmeg.
  5. Add the dry ingredients to the wet ingredients and just until incorporated and no large lumps of flour remain. 
  6. Cover the cookie dough and transfer it to the fridge to chill for 1 hour. 
  7. Preheat the oven to 350°F and line two large baking sheets with parchment paper.
  8. In a small bowl, mix together the remaining 1/4 cup of granulated sugar and 1/2 teaspoon of cinnamon.
  9. Scoop out 2-tablespoon sized portions of cookie dough and roll them into smooth balls. 
  10. Roll each ball in the cinnamon sugar mixture, making sure it's evenly coated on all sides.
  11. Place the cookie dough balls on the prepared baking sheet, making sure to leave at least 2” of space between each once. Press the dough balls down into a ⅓” tall disc. 
  12. Bake the cookies for 12-15 minutes, or until the edges are golden brown and the center is set. For chewy snickerdoodles, I recommend 12 minutes. For crunchy snickerdoodles, bake the cookies for 15 minutes. 
  13. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 169Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 126mgCarbohydrates: 23gFiber: 0gSugar: 13gProtein: 2g

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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samantha

About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

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