These incredible brown butter snickerdoodle cookies are rolled in cinnamon sugar and have a chewy center and a crispy exterior.
The process of browning the butter adds a rich, nutty flavor that elevates the cookie's taste to new heights.
These cookies have a soft and chewy texture with slightly crisp edges, making each bite incredibly satisfying.
The cinnamon-sugar coating provides an extra layer of sweetness and warmth that perfectly complements the deep, caramel-like notes from the brown butter.
Overall, these cookies are amazing because they combine familiar flavors with an added depth and complexity that makes them irresistible.
For more cookie recipes check out my creme brulee cookies, banana bread cookies, 5 ingredient peanut butter cookies, coffee cookies, Oreo chocolate chip cookies, and mini chocolate chip cookies.
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Why this recipe works
- Texture- these cookies are perfectly soft and chewy on the inside, with a slightly crispy edge that adds a wonderful contrast.
- Flavor- the brown butter adds a nutty, caramel-like taste that enhances the traditional snickerdoodle flavor, making each bite deeply satisfying and addictive.
- Rolled in cinnamon sugar- one of the best parts about these cookies is their cinnamon-sugar coating. Rolling the dough in this sweet mixture before baking creates a sugary crust that adds a delish texture.
- Brown butter- the use of brown butter is what truly elevates these cookies. The brown butter adds a nutty flavor that goes perfectly with the cinnamon flavor and adds a rich flavor.
- Freezer friendly- these are also freezer-friendly, you can prepare a batch ahead of time and freeze them, then simply bake as needed for fresh, delicious cookies anytime.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn't expired. Don't replace baking soda with baking powder!
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Cream of tartar- in snickerdoodles, it provides the tangy flavor and chewy texture by balancing acidity with baking soda, creating the classic soft yet slightly crisp edges. You can skip it if you don’t have it.
Eggs- you will need 1 large egg and 1 egg yolk for this recipe. Make sure that your eggs are at room temperature.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Vanilla extract- for vanilla flavor. I used vanilla paste, but you can use a whole vanilla bean or pure vanilla extract.
Instructions
Start by browning the butter. In a medium-sized saucepan add the butter and melt on medium heat swirling the saucepan constantly.
Once the butter has melted, the butter will start to sizzle up and a layer of foam will cover the entire pan.
Once you can't see the butter from the foam, remove it from the heat and transfer the brown butter to a large mixing bowl to cool to room temperature.
Into the bowl with the brown butter, add the sugar, cinnamon, vanilla extract, and salt. Mix it with a whisk until well combined.
Add the egg and egg yolk and mix until smooth and homogeneous.
Add the flour, baking soda, and cream of tartar and mix the dough with a rubber spatula until the dough forms and there are no lumps of flour visible. Do not overmix it.
Cover it with a plastic wrap and place it in the fridge for 30 minutes.
In a small mixing bowl, add the sugar and cinnamon and mix it until well combined.
Remove from the fridge and use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½-2 tablespoons at a time.
Use your clean hands to roll each cookie dough into a ball.
Roll each cookie dough ball into the cinnamon sugar mixture, making sure that the cookie dough is covered with a cinnamon sugar coating.
Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
Allow the cookies to cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Expert Tips
- Use room temperature ingredients. You must use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the dough. Overmixing can lead to tough cookies. Mix just until all ingredients are combined to keep your cookies soft and chewy.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Roll in cinnamon sugar generously. The cinnamon-sugar coating is what makes snickerdoodles unique. Roll each dough ball thoroughly to ensure an even coating on all sides.
- Use a light-colored pan when browning the butter, that way you will be able to see the golden specks or the brown butter on the bottom of the pan.
- When browning the butter, keep an eye on the pan at all times. The butter can burn very easily and quickly. So when you brown the butter, mix it constantly, and don’t walk away!
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Keep an eye on baking time. Snickerdoodles should be slightly underbaked when you take them out of the oven; they’ll continue to cook on the hot baking sheet as they cool down.
- Use a cookie scoop to scoop out the cookies, that way you will have even-sized cookies, it ensures that your cookies bake evenly.
- Chill your dough. After mixing your dough, refrigerate it for at least 30 minutes. Chilling helps solidify the fat in the dough, preventing the cookies from spreading too much during baking.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
Faq's
Brown butter, with its rich, nutty flavor, enhances cookie taste and texture. Caramelized milk solids add a deep complexity, elevating simple recipes.
This process intensifies flavor, creates a chewier texture, and produces a more appealing golden-brown color.
Butter and brown butter differ mainly in preparation and flavor. Butter is churned cream used for its creamy texture and rich taste.
Brown butter is cooked until the milk solids turn golden brown, giving it a nutty aroma and deeper flavor, adding a caramelized note to dishes.
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. Check out our expert tips for how to measure flour correctly.
Cream of tartar is a white, powdery substance that comes from tartaric acid. It is often used in baking to stabilize egg whites and creams, giving them more volume and stiffness.
Cream of tartar also helps to prevent sugar crystals from forming in syrups and candies, ensuring a smooth texture.
Storing
Store these cookies in an airtight container at room temperature for up to 4 days.
Freezing
To freeze the baked cookies, first let them cool completely. Then, place them in a single layer on a baking sheet and put them in the freezer for about an hour.
Once they are frozen, transfer the cookies to a freezer-safe bag or container, making sure to remove as much air as possible before sealing. Freeze for up to 2 months. Thaw at room temperature.
For freezing cookie dough balls, shape the dough into balls and place them on a baking sheet lined with parchment paper. Freeze the dough balls for an hour until they are firm.
After that, transfer them to a freezer-safe bag or container and store them in the freezer for up to 3 months until you are ready to bake.
When ready to bake, place the frozen dough directly on a baking sheet, roll then in the cinnamon sugar, and add a few extra minutes to the baking time.
Make these ahead of time
To make these ahead of time, you can make the cookie dough and store it in the fridge for up to 2 days. When you are ready to bake, follow the instructions as written and bake.
Substitutions
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work perfectly.
Variations
Spices- add your favorite spices for snickerdoodles! Like nutmeg, cloves, pumpkin spice, ginger, etc.
Maple glaze- drizzle a light maple glaze over cooled cookies for added sweetness and depth of flavor. To make the glaze, combine powdered sugar with pure maple syrup until smooth.
Sea salt sprinkle- after baking, sprinkle a pinch of flaky sea salt on top of each cookie while they're still warm. The salt enhances the sweetness and adds an intriguing contrast to each bite.
Equipment
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Rubber spatula
More cinnamon desserts
Cinnamon Apple Cake- This cinnamon apple cake is moist and buttery with a tender crumb, filled with apples, a cinnamon swirl topping, and a drizzle of simple glaze.
Cinnamon Streusel Muffins- These cinnamon streusel muffins are made with a moist cinnamon muffin, topped with buttery streusel topping and an easy glaze.
Cinnamon Bundt Cake- This cinnamon bundt cake is moist, buttery, and has a tender crumb, is made with a cinnamon swirl and topped with cream cheese frosting.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Brown Butter Snickerdoodle Cookies
Ingredients
- 1 cup Butter browned, unsalted
- 1 ½ cups Granulated sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- ½ teaspoon Cinnamon
- 1 Egg
- 1 Egg yolk
- 2 ½ cups Flour
- 1 teaspoon Cream of tartar
- 1 teaspoon Baking soda
Instructions
- Start by browning the butter. In a medium-sized saucepan add the butter and melt on medium heat swirling the saucepan constantly.
- Once the butter has melted, the butter will start to sizzle up and a layer of foam will cover the entire pan.
- Once you can't see the butter from the foam, remove it from the heat and transfer the brown butter to a large mixing bowl to cool to room temperature.
- Into the bowl with the brown butter, add the sugar, cinnamon, vanilla extract, and salt. Mix it with a whisk until well combined.
- Add the egg and egg yolk and mix until smooth and homogeneous.
- Add the flour, baking soda, and cream of tartar and mix the dough with a rubber spatula until the dough forms and there are no lumps of flour visible. Do not overmix it.
- Cover it with a plastic wrap and place it in the fridge for 30 minutes.
- In a small mixing bowl, add the sugar and cinnamon and mix it until well combined.
- Remove from the fridge and use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½-2 tablespoons at a time.
- Use your clean hands to roll each cookie dough into a ball.
- Roll each cookie dough ball into the cinnamon sugar mixture, making sure that the cookie dough is covered with a cinnamon sugar coating.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
- Allow the cookies to cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. You must use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the dough. Overmixing can lead to tough cookies. Mix just until all ingredients are combined to keep your cookies soft and chewy.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Roll in cinnamon sugar generously. The cinnamon-sugar coating is what makes snickerdoodles unique. Roll each dough ball thoroughly to ensure an even coating on all sides.
- Use a light-colored pan when browning the butter, that way you will be able to see the golden specks or the brown butter on the bottom of the pan.
- When browning the butter, keep an eye on the pan at all times. The butter can burn very easily and quickly. So when you brown the butter, mix it constantly, and don’t walk away!
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Keep an eye on baking time. Snickerdoodles should be slightly underbaked when you take them out of the oven; they’ll continue to cook on the hot baking sheet as they cool down.
- Use a cookie scoop to scoop out the cookies, that way you will have even-sized cookies, it ensures that your cookies bake evenly.
- Chill your dough. After mixing your dough, refrigerate it for at least 30 minutes. Chilling helps solidify the fat in the dough, preventing the cookies from spreading too much during baking.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
Ron says
The best fall cookies!