Soft and chewy brown butter snickerdoodle cookies are the upgrade you never knew you needed.
Thanks to the bakery-style addition of brown butter, they’re irresistibly spiced with a wallop of nutty flavor.
Each bite delivers the ideal blend of chewy centers and crispy edges, all wrapped in a cozy cinnamon warmth.
Fair warning: you might want to make a double batch – they tend to vanish quickly!
Why You’ll Love These Brown Butter Snickerdoodle Cookies
Perfect Chewy Texture: The combination of cream of tartar and cornstarch ensures these cookies have a soft and chewy texture, making them an irresistible treat for cookie lovers.
Complex Taste: The browned butter adds a rich, caramel-like depth to the taste profile, elevating these snickerdoodles beyond the traditional recipe.
Easy Preparation: The recipe involves straightforward steps and common ingredients, perfect for a lazy weekend sweet treat.
Impressive Presentation: The cinnamon sugar coating adds a beautiful, textured finish to the cookies, making them visually appealing.
Ingredients
- Unsalted Butter: You’ll need to brown and cool it before you begin. So don’t forget to start early!
- Granulated & Light Brown Sugar: A dynamic duo that delivers the perfect balance of sweetness and depth.
- Large Eggs: The binding force that holds these cookies together. You’ll add extra yolks for the best fudgy texture.
- Vanilla Extract: A subtle yet essential flavor enhancer.
- All-Purpose Flour & Cornstarch: The foundation of the perfect cookie texture.
- Cream of Tartar: The secret ingredient that gives snickerdoodles their signature tang and chewy texture.
- Baking Soda: The leavening agent that ensures a soft, pillowy center.
- Salt: A flavor amplifier that brings out the best in every ingredient.
- Ground Cinnamon: The warm, aromatic spice that defines the snickerdoodle experience.
How to Make Brown Butter Snickerdoodle Cookies
If you’ve never made brown butter cookies before, consider this your sign to run to the kitchen.
It only takes about 10 minutes, but the added flavor is out of this world!
Here are the steps for these tasty snickerdoodle cookies.
1. BROWN: Melt the butter over medium-low heat, stirring until golden and fragrant. Transfer to a heat-proof bowl; cool for at least 30 minutes.
2. MIX: Add the sugars to the cooled butter; whisk or beat until thick and combined. Then, blend in the egg, yolks, and vanilla, mixing well after each addition.
3. WHISK: In a separate bowl, whisk the flour, cornstarch, cream of tartar, baking soda, salt, and cinnamon. Gently mix into the butter-egg mixture.
4. CHILL: Cover and refrigerate the dough for 2-3 hours or up to 2 days.
5. PREP: Preheat the oven to 350°F and line baking sheets with parchment paper. Portion the dough into 2-tablespoon balls, roll in cinnamon sugar and place 3 inches apart on the baking sheets.
6. BAKE: Cook for 8-10 minutes until edges are set and centers are soft.
7. SERVE: Let the cookies cool on the sheets for 5 minutes before transferring to a wire rack. Enjoy!
Tips For the Best Brown Butter Snickerdoodle Cookies
These cookies are a touch nostalgic, a bit sophisticated, and completely irresistible.
I think they’re ideal for curling up with a good book. But they’re also a great addition to your next coffee morning with friends.
Check out these tips, and they’ll be perfect every time.
- Use room temperature ingredients. It helps everything mix evenly. I suggest getting everything out of the fridge before you start browning the butter.
- Browning butter. To achieve the perfect brown butter, cook it over medium-low heat, stirring frequently, until it foams and turns a deep golden brown. This process usually takes about 5-7 minutes. When transferring the butter to a bowl to cool, include all the browned bits.
- Cool the brown butter. If you use it right away, the dough will be super greasy. So, give it at least 30 minutes to cool before adding the sugars.
- Don’t skip cream of tartar. Cream of tartar is essential in snickerdoodle cookies as it adds a tangy flavor, helps the cookies rise, and contributes to their chewy texture.
- Don’t overmix. When combining the wet and dry ingredients, mix by hand just until they are combined. Overmixing can lead to tough cookies.
- Chill the dough. Refrigerate the dough for at least 2 hours to allow the flour to hydrate and the flavors to meld together. This step helps in achieving a better texture and flavor in the cookies.
- Underbake slightly. Bake the cookies until the edges are set and beginning to brown but the centers are still soft. That’s how you get that chewy texture!
How to Store
Brown butter is a subtle change that makes a big impact on these cookies, elevating the classic snickerdoodle from ordinary to extraordinary.
They’re so good, in fact, I doubt you’ll have leftovers – I certainly didn’t!
But if you do, they store pretty well.
To Store: Place cooled cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week. Place parchment between the layers to keep the sugar coating from sticking.
To Freeze Unbaked Cookies: After chilling, portion the dough into balls and flash freeze on a baking tray until solid. Transfer to a freezer bag for 1-2 months. Bake from frozen with an extra 2-3 minutes in the oven.
To Freeze Baked Cookies: Flash freeze cooled cookies in a single layer on a baking sheet until solid. Transfer to a freezer-safe bag or container for up to 3 months.
More Spiced Treats You Have to Try This Fall
Pumpkin Whoopie Pies
Apple Cinnamon Scones
Cinnamon Roll Peach Cobbler
Baked Apple Cider Donuts
Brown Butter Snickerdoodle Cookies
24
servings20
minutes10
minutes192
kcalSoft and chewy brown butter snickerdoodle cookies are the upgrade you never knew you needed. They’re irresistibly spiced with a wallop of nutty flavor.
Ingredients
- For the cookies
1 cup unsalted butter
1 cup light brown sugar, packed
3/4 cups granulated sugar
1 large egg + 2 egg yolks, room temperature
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
- For rolling
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Instructions
- In a large saucepan, melt the butter over medium-low heat. Stir constantly with a spatula until it looks foamy, then stir every minute or two. After 5-7 minutes, it should be deep golden brown and fragrant.
- Transfer the brown butter, along with any brown bits in the pan, to a large heat-proof bowl and set aside to cool (at least 30 minutes).
- Add the brown and granulated sugar to the cooled brown butter. Whisk or beat with an electric mixer until thick and well combined.
- Add the egg, yolks, and vanilla one at a time, mixing well after each addition.
- In a separate bowl, whisk the flour, cornstarch, cream of tartar, baking soda, salt, and cinnamon.
- Gradually stir the dry ingredients into the wet by hand with a spatula or wooden spoon, until just combined.
- Cover the bowl and refrigerate the dough for at least 2-3 hours or up to 2 days.
- When ready to bake, preheat the oven to 350°F. Line 1-2 baking sheets with parchment paper. In a small bowl, mix the 1/4 cup sugar and 1 tablespoon cinnamon.
- Portion the dough into 2 tablespoon balls, roll in the cinnamon sugar mixture and place 3 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, until the edges are set and beginning to brown but the centers are still soft. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Cool the brown butter. If you use it right away, the dough will be super greasy. So, give it at least 30 minutes to cool before adding the sugars.
- Don’t overmix. When combining the wet and dry ingredients, mix by hand just until they are combined. Overmixing can lead to tough cookies.
