Brown Butter Snickerdoodles

Brown butter snickerdoodles are a vanilla sugar cookie rolled in cinnamon sugar. They are nutty, buttery, and super chewy. The classic cinnamon sugar coating is everything snickerdoodles are about. The brown butter elevates the classic snickerdoodle to an even more delicious level! I promise you are going to love these. I love to make these during cozy season, but they are great any time of year.

Snickerdoodles have always been one of those cookies that feel like a hug, and browning the butter only makes that even more true. That extra step on the stove transforms regular butter into something deep, nutty, and almost caramelized, giving these cookies a flavor that’s so much richer than a classic snickerdoodle. Once you take a bite of the soft, chewy center with that crackly cinnamon sugar coating on the outside, you’ll understand why I can’t stop making these.

I promise you are going to love these. I love to make these during cozy season, but they are great any time of year. There’s just something about the smell of cinnamon and brown butter filling the kitchen that makes any day feel a little more special, whether it’s the first chilly morning of fall or the middle of summer and I’m just craving something warm and comforting. These have quickly become one of my go-to cookies whenever I want something that feels nostalgic but still a little elevated, and I have a feeling they’ll become one of your favorites too.

Brown butter snickerdoodles on a baking sheet on a pink backdrop

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Ingredients

6 tablespoons unsalted butter
1/3 cup + 3 tablespoons granulated sugar
2 tablespoons light brown sugar
2 tablespoons egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon

Step by step instructions

Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.

Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a medium bowl. Set aside to cool for 10 minutes. Add 1/3 cup + 1 tablespoon granulated sugar and light brown sugar. Mix until combined.
Add beaten egg and vanilla extract. Mix until combined.
Add flour, salt, baking soda, and baking powder and mix until just combined.
Add cinnamon and granulated sugar to a small bowl. Mix until combined. Scoop out 10 cookies. Roll each ball of dough in cinnamon sugar. Cover the dough and refrigerate overnight. Or a minimum of 8-10 hours.
Preheat oven to 350° F. Line a baking sheet with parchment paper. Place the cookies 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes until lightly golden. Transfer to a wire rack to cool. Allow to cool completely before serving.

4 step by step instructions of brown butter snickerdoodles in glass bowls and a baking sheet

Tyler, author of Schmidty Bakes, cooking in kitchen.

Why you’ll love these brown butter snickerdoodles

Rich, nutty flavor – browning the butter adds a warm, toffee-like depth you won’t get from a classic snickerdoodle.
Soft and chewy – perfectly tender in the middle with just the right amount of chew.
That classic cinnamon-sugar coating – each cookie gets rolled for a crackly, sparkly finish and cozy spiced flavor.
Simple ingredients, big flavor – no fancy mix-ins required, just a few pantry staples elevated by that brown butter twist.
Perfect for fall (or anytime) – warm and cozy enough for autumn, but honestly good any time of year.

Frequently asked questions

Why didn’t my cookies spread?

If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!

How do I make perfect brown butter?

Heat a light-colored pan over medium heat. Cut your butter into equal pieces so it melts evenly. Place the butter in the pan. Use a silicone spatula to stir the butter around as it begins to melt. Once it’s melted, it will begin to foam and make tiny popping sounds. Turn the heat down to medium-low. Do not stop stirring the entire time. The foam will begin to subside and you’ll notice the butter start to brown. Continue to stir until it’s reached a golden brown color and you see dark flecks in the pan. It should smell intensely rich and nutty. Turn the heat down to low near the end if your butter hasn’t gotten quite golden enough. Browning butter is quick so be careful it doesn’t burn.

Can I add any mix ins?

Absolutely! White chocolate chips or dark chocolate chips would be delicious.

Why are my cookies not soft?

If your cookies aren’t soft, chances are you over baked them. Even an extra minute will make a big difference. When you pull them out, the center will look soft, but they will set as they cool on the baking sheet.

How do you get perfectly round cookies every time?

As soon as you remove the cookies from the oven, use a cookie/biscuit cutter and gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together.

Tips for the best brown butter snickerdoodles

Let the brown butter cool before mixing – Adding it to your dough while still hot can melt the sugar too fast and lead to greasy, flat cookies. Give it a few minutes to cool slightly first.
Don’t skip the chill time – Chilling the dough helps prevent spreading and gives you that classic thick, soft snickerdoodle shape.
Roll generously in cinnamon sugar – Don’t be shy here! A thick coating is what gives these cookies that signature crackly, sparkly finish.
Let them cool on the pan – They’ll continue to set up for a few minutes after baking, so resist moving them too soon.

Brown butter snickerdoodles on a pink backdrop

Storing and freezing instructions

Storing

These cookies are best fresh, but can be kept in an air tight container up to 3 days.

Freezing

To freeze the cookie dough, roll the dough into balls and roll in cinnamon sugar. Then place them on a plate and set in the refrigerator for 15 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough.

If you love cookies, try these recipes next!

Did you make this?

Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!

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Categories:

Cookies, Fall Recipes,

Tyler

The cookie baker behind Schmidty Bakes.
Here you'll find everyday small batch recipes made out of my Kansas City apartment. From sweet to savory, and everything in between!

5 from 1 vote

2 Comments

Samantha Ing says:

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I’ve recently started baking more and these small batch recipes are perfect when you just want a few delicious cookies. This brown butter snickerdoodle recipe is one of my favorite. They came together quickly and easily, I let them freeze overnight and they came out perfect after baking the next day. After making these, my boyfriend commented that I’m really starting to get the hang of “this baking thing”, haha! Can’t wait to continue to try all the recipes here.

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1. schmidtybakes says:
  
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  Thank you so much for sharing, Samantha! I appreciate it! Happy baking 💕😊
  
  Reply