These brown butter snickerdoodle cookies bring back the soft, chewy texture you remember, with richer flavor thanks to one simple step. The dough comes together quickly with basic pantry staples and doesn’t require chilling. Rolled in cinnamon sugar and baked until just set, they’re an easy, nostalgic treat that feels a little more grown up.
The Snickerdoodles You Remember But Better
Snickerdoodle cookies were the very first old fashioned cookies I ever baked on my own, and they’ve held a special place in my kitchen ever since. Growing up, they were always made with Crisco, which gave them their signature chewy texture.
Years later, I wanted to recreate that same feel but with butter and the results were even better. First, I tried plain butter, which was already an improvement. Then I browned the butter, and that’s when they were transformed.
The nutty, caramel-like flavor from browned butter takes these cinnamon-sugar cookies to an entirely new level, while still keeping that soft, chewy center you expect from a classic snickerdoodle. They are not quite as crisp as the Crisco version but they’re still chewy.
The dough comes together quickly with basic pantry staples and doesn’t require any chilling. Once it’s mixed, you’ll roll the dough into balls, coat them in the classic cinnamon-sugar mixture, and bake them until the edges are golden and the centers are soft.
Baked in just 10 minutes, these chewy snickerdoodle cookies are great for holiday trays, bake sales, or last-minute treats when you want something nostalgic but elevated. If you’re a fan of apples, my apple filled fall cookies are phenomanal.
If you love the flavor browned butter brings to these snickerdoodles, you might also like my brown butter chocolate chip cookies, which use the same simple technique.
What Goes Into Every Chewy Bite
This is the main ingredient that makes snickerdoodle cookie stand out. Make sure to check the recipe card for the full list.
Cream of tartar: This is what gives snickerdoodles their signature tangy flavor and chewy texture. Without it, they’d just taste like sugar cookies.
The Path to Chewy, Golden Cookies
Step One: Brown the Butter
Tip: Use a light-colored pan (like stainless steel) instead of a dark one. The milk solids change from golden to burnt in a matter of seconds, and a light pan lets you actually see the color shift. Stir often, and once it smells nutty and you see amber-brown flecks at the bottom, pull it off the heat immediately. The residual heat will keep cooking it even after you turn the burner off.
// my favorite saucepan //
Step Two: Mix the Dough
Tip: Add flour gradually on low speed to avoid overmixing.
Step Three: Roll in Cinnamon Sugar
Tip: A cookie scoop keeps them uniform for even baking.
I used a large cookie scoop that holds about 1/4 cup of dough. If you don’t have one on hand, you can just eyeball them and roll them in your hands.
Step Four: Bake and Cool
These browned butter snickerdoodles are the kind of cookies you make once and then keep coming back to. They’re soft, chewy, full of cinnamon flavor, and just nostalgic enough to feel comforting, with a little extra richness from the browned butter. Whether you’re baking for a crowd or just want a classic cookie that feels a bit special, this recipe delivers every time.
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Ingredients
Brown Butter Snickerdoodle Cookies:
- 2 ½ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- 1 ½ cups sugar
- 2 eggs
Coating:
- ¼ cup sugar
- 1 ½ tablespoons cinnamon
Instructions
- In a light colored saucepan, heat butter over medium-high heat until it starts to turn brown. Immediately remove to a glass bowl and refrigerate until is is firm but soft.
- Preheat the oven to 375º and line baking sheets with parchment paper.
- In a large bowl, whisk the flour, cream of tartar, baking soda and salt.
- In the bowl of a stand mixer, combine butter, and sugar and beat on medium high until light and fluffy, about 3 minutes.
- Add eggs, one at a time and mix well after each addition. Turn speed to low and gradually add flour until well combined.
- In a small bowl combine cinnamon and sugar.
- Use an ice cream scoop to scoop out dough and use your hands to roll into balls. Place each ball in the bowl of cinnamon sugar mixture and coat completely. Place on the prepared baking sheet at least 2 inches apart.
- Bake for 10 minutes until the edges are slightly brown and the center is still soft. Allow to cool on the pan for 10 minutes and then remove to a rack to cool completely. The center will fall as they cool.
Notes
- Make ahead: Prepare dough in advance and refrigerate up to 48 hours before baking. You can also scoop and roll the dough balls onto a baking sheet, flash-freeze for an hour, then store the balls in an airtight container. Bake straight from frozen.
- If you don’t want to brown the butter, you can use softened butter instead.
