Introduction
Alright friends, buckle up—because these Brown Butter Snickerdoodles are not your average cookie. We’re talking about warm, chewy centers, crackly tops, and a buttery, nutty flavor that takes the classic snickerdoodle to a whole new level. The secret? Browned butter. It adds this deep, toasty richness that makes you go mmm with every single bite. Whether you’re baking for the holidays or just craving a cozy treat, this is the kind of cookie recipe that keeps people coming back for “just one more.”
Detailed Ingredients 🍪🧈🍳
Let’s break down everything you’ll need to whip up a batch of these dreamy snickerdoodles:
- 🧈 1 cup (2 sticks) unsalted butter
- 🍬 1½ cups granulated white sugar
- 🥚 2 large eggs
- 🌾 2¾ cups all-purpose flour
- 🥄 2 teaspoons cream of tartar
- 🥄 1 teaspoon baking soda
- 🧂 ½ teaspoon salt
- 🍬 ¾ cup granulated white sugar (for coating)
- 🌰 2 teaspoons ground cinnamon
Direction
- Brown the butter: In a small saucepan over medium heat, melt the butter. Let it simmer until golden brown and fragrant (you’ll see brown bits form at the bottom). Remove from heat and let it cool.
- Mix the wet stuff: In a large bowl, whisk together the cooled brown butter, 1½ cups sugar, and eggs until smooth.
- Add the dry: Sift together the flour, cream of tartar, baking soda, and salt. Stir into the wet mixture until a soft dough forms. Cover and chill the dough until firm (about 1–2 hours).
- Preheat & prep: Heat oven to 375°F. Line baking sheets with parchment or a silicone mat.
- Shape & coat: Roll about 1½ tablespoons of dough into balls. Toss each in the cinnamon-sugar mixture (made with the remaining ¾ cup sugar and 2 tsp cinnamon).
- Bake: Place dough balls on the baking sheet, spaced apart. Bake for 8–10 minutes, until the cookies are puffy, cracked on top, and just barely golden around the edges. Cool on the pan for a few minutes, then transfer to a rack.
My Story
I’ve been a snickerdoodle fan since forever, but once I discovered the magic of brown butter, it was game over. I made these on a chilly weekend while testing recipes for the blog, and the whole house smelled like a bakery. I ended up bringing a batch to a friend’s baby shower, and everyone asked for the recipe. That deep, nutty flavor from the browned butter seriously takes these cookies from basic to next-level. They’ve become my go-to whenever I want to impress people without stressing in the kitchen. Just mix, chill, roll, and bake. And maybe save a few for yourself—trust me, they disappear fast.
FAQ
Why brown the butter?
Browning butter adds a rich, nutty flavor that gives these cookies their unique, deep taste. Totally worth the extra step!
Can I skip chilling the dough?
Technically, yes—but chilling helps the dough firm up so your cookies hold their shape and get that signature crinkle on top.
What’s cream of tartar for?
It gives snickerdoodles their classic tang and helps create that chewy texture. It’s a must!
Can I freeze the dough?
Yes! Roll the dough into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen—just add 1–2 extra minutes.
Do these cookies stay soft?
Yes! Store them in an airtight container, and they’ll stay soft and chewy for days.
Suggestion 🍪
- Add a touch of vanilla (½ teaspoon) to the dough for a hint of warmth.
- Sprinkle sea salt on top before baking for a sweet-salty combo.
- Mix in white chocolate chips for a creamy twist.
- Turn them into ice cream sandwiches with vanilla or cinnamon ice cream.
- Dip half the cookie in melted dark chocolate for a fancy finish.
Conclusion
If you’ve never browned butter before, these cookies are your perfect excuse to start. The flavor it brings to a simple snickerdoodle is just chef’s kiss. These Brown Butter Snickerdoodles have that perfect crisp edge, chewy center, and warm cinnamon-sugar hug in every bite. They’re nostalgic, cozy, and just a little elevated thanks to that golden, toasty butter. Whether you’re baking for a cookie swap, a cozy night in, or just because you want your kitchen to smell amazing—this recipe is going to become a favorite. Easy, classic, and ridiculously delicious. I call that a win.
Happy baking (and snacking)!
— Sarah Cooper 🍪
Gotubbe.com
