This Brown Butter Snickerdoodle Recipe takes the classic snickerdoodle to new heights. These cookies are soft and chewy with a slight tang, rolled in cinnamon sugar, and finished with the rich, nutty depth that browned butter brings to every bite.
If you enjoy cookie recipes, try my brown butter chocolate chip cookies and red velvet cookies for more treats.
I love traditional snickerdoodles, but adding browned butter is a complete game changer. You keep the familiar tang and cinnamon spice, and you gain a warm, caramelized butter flavor that makes these irresistible.
They bake up with soft centers and slightly crispy edges, making them an excellent choice for holiday baking or any time you want a comforting cookie.
Table of contents
- Key Ingredients
- Substitutions and Variations
- How To Make Brown Butter Snickerdoodle Cookies
- Pro Baking Tips
- Recipe FAQs
- More Cookie Recipes
Key Ingredients
(Full ingredient list is in the recipe card below.)
- Salted Butter — browned to bring a nutty, caramel-like flavor and added fat for tender, chewy cookies with crisp edges.
- Brown Sugar and Granulated Sugar — together they add moisture, chew, and help with texture and spread.
- Vanilla Extract — rounds out flavors and adds depth.
- Cinnamon and Nutmeg — give the cookies that warm, cozy snickerdoodle aroma and flavor.
- Cream of Tartar — provides the classic slight tang and works with baking soda to keep the cookies soft and pillowy.
- Sour Cream — adds moisture and tenderness so the cookies stay plush instead of dry.
- Eggs + Extra Egg Yolk — eggs bind and structure the dough while the extra yolk adds richness and chew for soft centers.
Substitutions and Variations
- No cream of tartar? Increase baking powder to 2 tsp and omit the baking soda.
- Maple twist: Add about 1 tsp maple extract for a hint of maple flavor.
- Add-ins: White chocolate chips or chopped nuts folded into the dough are delicious additions.
- Boost the brown butter: Stir a little milk powder into the butter while browning to intensify the caramel notes.
How To Make Brown Butter Snickerdoodle Cookies
Step 1 — Brown the butter: Cook butter over medium heat until it melts, foams, and you see golden brown specks form on the bottom (about 5–10 minutes). Remove from heat and transfer to a heatproof bowl. Let it cool and re-solidify to room‑temperature consistency — about 45–60 minutes in the fridge or 2 hours at room temperature.
Step 2 — Mix dry ingredients: Whisk together all-purpose flour, cream of tartar, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl and set aside.
Step 3 — Cream together: In a stand mixer fitted with the paddle (or using a hand mixer), beat the cooled, softened brown butter with brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add eggs and extra yolk one at a time, mixing until incorporated, then mix in vanilla and sour cream.
Step 4 — Combine: Add the flour mixture to the wet ingredients and mix just until a soft dough forms, about 30 seconds. Stop when no dry streaks remain — do not overmix.
Step 5 — Portion and chill: Scoop 2‑tbsp portions of dough and roll into balls. Place on a parchment-lined baking sheet, cover tightly, and refrigerate for at least 8–18 hours (overnight is ideal). Chilling develops flavor and produces thicker cookies.
Step 6 — Bake: Preheat the oven to 375°F. Line baking sheets with parchment paper. Mix cinnamon and sugar in a small bowl and roll each chilled dough ball in the cinnamon sugar to coat. Bake 9–10 minutes, until the edges are set and centers still look slightly underbaked. Cool on the sheet for 10 minutes before transferring to a wire rack.
Pro Baking Tips
- Use a light-colored pan to brown butter so you can clearly see the browning. Dark pans make it harder to judge.
- Let browned butter re-solidify until it’s soft like room‑temperature butter. If it’s still liquid, the cookies will spread too much.
- No stand mixer? A hand mixer works fine.
- Measure flour by weight if possible: Weighing flour prevents overpacking and keeps cookies tender instead of dense.
Recipe FAQs
Yes. Scoop dough into balls and freeze solid, then store in a zip-top bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
Cracks form when the dough rises quickly in a hot oven and then settles. It’s normal and usually indicates a soft interior with crisp edges.
You can, but the cookies will be more like cinnamon sugar cookies. Use 2 tsp baking powder and omit the baking soda to compensate.
Snickerdoodles include cream of tartar for a slight tang and a tender, chewy texture; sugar cookies typically lack that tang and are often crisper or more neutral in flavor.
Browning the butter is what defines this version — it adds the signature nutty, caramel flavor. Skip it and you’ll have a standard snickerdoodle instead.
More Cookie Recipes
Desserts
Brown Butter Chai Cookies
Desserts
Brown Butter Sugar Cookies
Christmas and Holiday Recipes
Biscoff Butter Cookies
Desserts
Cinnamon Cookies
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If you make these cookies, please rate the recipe and leave a comment. Tag @BritneyBreaksBread on Instagram so we can celebrate your creation!
Brown Butter Snickerdoodle Cookies
Equipment
-
Stand Mixer or Hand Mixer
-
Mixing Bowls
-
Skillet or Saucepan (for browning butter)
-
Cookie Sheets
Ingredients
- 1 1/4 cups (280 g) Salted Butter
- 3 cups (375 g) All Purpose Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 3/4 tsp Kosher Salt
- 3/4 cup (165 g) Brown Sugar
- 3/4 cup (150 g) Granulated Sugar
- 2 large Eggs (room temperature)
- 1 Egg Yolk (about 18 g)
- 1 tbsp (15 g) Sour Cream
- 1 tbsp (15 g) Vanilla Extract
Instructions
- Brown the Butter: Melt and cook butter in a small saucepan over medium heat until it foams and brown specks form, 5–10 minutes. You should end up with about 1 cup (226 g) of browned butter.
- Cool the butter: Pour browned butter into a heatproof bowl and let it cool and re-solidify to a soft, room-temperature consistency (45–60 minutes in the fridge or ~2 hours at room temp).
- Mix dry ingredients: Whisk flour, cream of tartar, baking soda, baking powder, cinnamon, nutmeg, and salt together; set aside.
- Cream sugars and butter: Beat the cooled brown butter with brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add eggs and yolk one at a time, then vanilla and sour cream.
- Form the dough: Add the flour mixture and mix just until combined into a soft dough. Avoid overmixing.
- Chill: Scoop 2‑tbsp portions, roll into balls, place on a sheet, cover, and refrigerate for 8–18 hours for best flavor and thickness.
- Bake: Preheat oven to 375°F. Line baking sheets with parchment. Roll chilled dough balls in cinnamon sugar, then bake 9–10 minutes until edges are set and centers look slightly underbaked. Cool on the sheet 10 minutes before transferring to a rack.
Notes
- No cream of tartar? Increase baking powder to 2 tsp and omit the baking soda.
- Let the browned butter re-solidify: If it’s still liquid, the cookies will spread too thin.
- Hand mixer works: If you don’t have a stand mixer, use a hand mixer.
- Weigh your flour: Using a scale prevents over-measuring and keeps cookies tender rather than dense.
- Brown butter in a light pan: It’s easier to see when the butter is perfectly browned.
Nutrition
Nutrition information is an approximation.