If there’s one scent that brings people running to the kitchen, it’s that of Browned Butter Snickerdoodles baking away in the oven. The nutty aroma of browned butter blends beautifully with cinnamon sugar, creating a cookie that’s crisp around the edges, chewy in the center, and downright irresistible. This modern twist on the classic snickerdoodle elevates a timeless favorite into something truly unforgettable, making it a must-bake treat for cookie lovers and holiday revelers alike.

Browned Butter Snickerdoodles Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Browned Butter Snickerdoodles is in the simplicity of the ingredients, each one playing a key role in building flavor, tenderness, and that signature golden color. Here’s what you’ll need, along with a few tips for each:

Unsalted Butter: Browning the butter unlocks a rich, nutty depth and sets these snickerdoodles apart from the classic version.
Granulated Sugar: Provides crisp edges and sweetness that caramelizes perfectly in the oven.
Packed Brown Sugar: Adds a subtle molasses note and extra chew to every bite.
Large Eggs: Bind the dough and add just the right touch of richness.
Vanilla Extract: Deepens the flavor and complements the brown butter beautifully.
All-Purpose Flour: The sturdy backbone that gives these cookies their soft, tender structure.
Cream of Tartar: The secret to that signature snickerdoodle tang and pillowy texture.
Baking Soda: Helps the cookies rise for that classic snickerdoodle fluff.
Salt: Balances the sweetness and rounds out the flavors.
Extra Granulated Sugar (for coating): Helps deliver that magical crackly crust.
Ground Cinnamon: Because what would a snickerdoodle be without a generous dusting of sweet spice?

How to Make Browned Butter Snickerdoodles

Step 1: Brown the Butter

Start by melting the unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter bubbles and foams, watching closely for it to turn a deep golden color and release a nutty aroma, which should take about 5 to 7 minutes. Immediately pour the browned butter into a large mixing bowl, scraping out the flavorful brown bits at the bottom, and let it cool for 10 to 15 minutes. This step is what gives Browned Butter Snickerdoodles their irresistible, toasty flavor!

Step 2: Mix in the Sugars

Once the browned butter has cooled, whisk in the granulated sugar and brown sugar until the mixture is glossy and fully combined. This unique blend delivers the perfect balance of caramel notes and classic cookie sweetness.

Step 3: Add Eggs and Vanilla

Crack in the eggs one at a time and stir in the vanilla extract, mixing until the batter is smooth and slightly thickened. This step ensures that every cookie is soft and packed with rich, comforting flavors.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. This combination creates that essential snickerdoodle texture—light, tender, and just a touch tangy. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

Step 5: Chill the Dough

Cover your bowl and chill the dough for at least 1 hour (overnight is even better for extra thick cookies). Chilling lets the flavors meld and ensures the cookies bake up thick and chewy, not flat.

Step 6: Preheat and Coat

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a small bowl, stir together the granulated sugar and ground cinnamon for the coating. Scoop out tablespoon-sized balls of dough and roll them generously in the cinnamon sugar—this is the snickerdoodle magic!

Step 7: Bake and Cool

Place the dough balls about 2 inches apart on the prepared sheets. Bake for 9 to 11 minutes, or until the edges look set but the centers are soft and a little puffy. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Browned Butter Snickerdoodles settle into chewy perfection as they cool!

How to Serve Browned Butter Snickerdoodles

Garnishes

Bring out even more flavor by sprinkling freshly baked cookies with a pinch of cinnamon or a light dusting of powdered sugar while they’re still warm. For true cookie bliss, try adding a sprinkle of flaky sea salt right before serving to amplify all that browned butter goodness.

Side Dishes

These cookies are a crowd-pleaser all on their own but elevate your snack time by pairing Browned Butter Snickerdoodles with a mug of hot cocoa, a scoop of vanilla ice cream, or even a cozy latte for afternoon coffee breaks. They’re just as welcome on a holiday dessert platter as they are beside your favorite seasonal fruits.

Creative Ways to Present

Think beyond the cookie jar! Stack your Browned Butter Snickerdoodles and tie them with twine for a rustic edible gift, sandwich a scoop of ice cream between two for the best-ever ice cream sandwich, or crumble them over baked apples for an easy “cookie crumble” dessert.

Make Ahead and Storage

Storing Leftovers

Keep your Browned Butter Snickerdoodles irresistibly soft by storing them in an airtight container at room temperature. Line the container with parchment for easy stacking, and they’ll stay fresh for up to 5 days—if they last that long!

Freezing

You can freeze both the baked cookies and the unbaked dough. To freeze unbaked dough, roll into balls, coat with cinnamon sugar, and store in a freezer bag. Bake straight from frozen, just adding a couple extra minutes to the bake time. Baked cookies can also be frozen; thaw at room temperature when a craving hits.

Reheating

To bring back that just-baked warmth, zap a cookie in the microwave for 10–15 seconds, or pop a tray of cookies into a 300°F oven for 3–4 minutes. This refreshes the texture and revives the snickerdoodle’s classic chewiness and aroma.

FAQs

Can I use salted butter instead of unsalted?

You can, but be sure to reduce the added salt in the recipe to avoid an overly salty cookie. Unsalted butter gives you the most control over the flavor balance of your Browned Butter Snickerdoodles.

Why does the dough need to be chilled?

Chilling prevents spreading, ensures a thick, chewy cookie, and helps the flavors intensify for maximum butterscotch-cinnamon payoff. It’s well worth the wait for perfect Browned Butter Snickerdoodles.

Can I substitute baking powder for cream of tartar?

It’s best not to. Cream of tartar provides the unique tang and distinct texture that defines snickerdoodles; baking powder will alter both the flavor and consistency.

How do I know when the cookies are done baking?

The edges should look set and just turning golden, while the centers remain soft and slightly underdone—the cookies will continue to bake on the tray as they cool, creating that signature chewy texture.

What’s the secret to perfectly round cookies?

Roll the dough balls with your hands for a smooth finish, and as soon as the cookies come out of the oven, gently nudge the edges with a spoon if needed to shape them while they’re still soft. It’s an easy trick for bakery-worthy Browned Butter Snickerdoodles every time!

Final Thoughts

If you’re looking for a cookie that’s a guaranteed crowd-pleaser and a personal mood-booster, these Browned Butter Snickerdoodles are as close to magic as dessert gets. Give them a try—your kitchen will smell amazing, and your friends will be asking for the recipe on repeat!

Browned Butter Snickerdoodles Recipe