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.
Soft, chewy, and oh so sweet!
Looking for more brown butter recipes? I have these brown butter oatmeal chocolate chip cookies and these 2 giant chocolate chip cookies. Both are guaranteed to meet your cookie craving needs.
Why you’ll love this brown butter snickerdoodles recipe
- Yields 10 brown butter snickerdoodles.
- They are made in one mixing bowl and all you need is a whisk!
- These cookies are chewy just like my peanut butter chocolate swirl cookies and brookie cookies.
- No cream of tartar required!
- Brown butter creates an irresistible, nutty flavor.
- No stand mixer required.
- Cinnamon sugar coating. The main feature of a snickerdoodle!
- You can easily freeze the dough and have cookies on hand whenever you want.
Ingredients needed
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 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.
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.
What cookie scoop do you use?
My favorite is a 1.5 tablespoon cookie scoop. I like this one here.
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 dough chill overnight. It will be worth the wait. If you bake these immediately the cookies will spread too thin.
- Do not skip browning the butter. It’s the key ingredient that elevates these snickerdoodles and makes them so delicious. But be careful not to spend too long browning the butter or it may burn!
- Scoop the dough and roll in the cinnamon sugar before chilling it. It will be super easy to place them on a prepared baking sheet to bake the following day.
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container up to 3 days.
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.
DID YOU MAKE THIS RECIPE? ❤️
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!
Brown Butter Snickerdoodles
- Total Time: 35 minutes
- Yield: 10 cookies 1x
Description
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.
Ingredients
- 6 tablespoons (85g) unsalted butter (browned)
- 1/3 cup + 1 tablespoon (80g) granulated sugar
- 2 tablespoons (22g) light brown sugar
- 2 tablespoons (28g) egg (beaten, room temperature)
- 1/2 teaspoon vanilla extract
- 3/4 cup (96g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
Cinnamon Sugar
- 1 tablespoon (13g) granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- 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 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. Be careful not to over mix.
- Add cinnamon and granulated sugar to a small bowl. Mix until combined. Scoop out 10 cookies using a #40 (1.5 tablespoon) cookie scoop. Roll each ball of dough in cinnamon sugar. Apply some pressure to make sure it sticks evenly. Cover the dough in an air tight container 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.
- Prep Time: 25 minutes
- Bake Time: 10 minutes
- Category: Dessert
- Cuisine: American
Samantha Ing
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.
schmidtybakes
Thank you so much for sharing, Samantha! I appreciate it! Happy baking 💕😊