Soft-baked snickerdoodle cookies made with nutty brown butter are exactly what you should be baking this fall and holiday season (or any time of the year, really). I promise you’ll love these brown butter snickerdoodles!

brown butter snickerdoodles in a stack

Brown butter makes everything better, and I’m only slightly exaggerating. It adds a nutty, caramel-like depth of flavor and turns a classic cookie into something more. My brown butter snickerdoodles are thick, with a soft and tender texture, and lots of delicious brown butter flavor and hints of cinnamon. They’re like classic snickerdoodles, but extra!

These cookies have cozy written all over them. I love to bake them during the colder fall and winter months, and during the holidays too!

“These snickerdoodles are so delicious! Now a family favorite…especially my granddaughter. I love how they did not fall and deflate. They maintained their volume and puffiness.⭐⭐⭐⭐⭐” —from Cathey

Table of Contents

What is brown butter?

I had a friend recently ask me this question, and I realize not everyone is as obsessed as I am (at least not yet).

To put it simply, brown butter (or browned butter) is butter that has been cooked over the stove until it eventually turns brown and fragrant. The milk solids caramelize, extra moisture evaporates, and what you’re left with is butter that is more flavorful, nutty and aromatic. Use brown butter in all kinds of savory and sweet recipes, like these snickerdoodles!

Brown butter melted in a pan and cooled down in a heat proof glass container

baking tip:How to brown butter

  1. Add cubed butter to saucepan over medium low heat (cubing the butter first allows it to melt more evenly).
  2. Butter will melt and start to foam. Stir frequently with a rubber spatula, scraping the bottom of the pan.
  3. Continue to cook butter until you see brown specs in the butter and it has a nutty aroma.
  4. Remove from heat immediately and pour it into a heatproof container. If left in the pan it will continue to cook and burn.
  5. Use the melted browned butter right away or put in the fridge for later use.
 
More Baking Tips »

Ingredients you’ll need

Here’s everything you’ll need to make these snickerdoodle cookies (full recipe at the bottom of this article):

brown butter snickerdoodles ingredients

How to make brown butter snickerdoodles

  1. Prepare brown butter. It needs to be solid, but softened to room temperature, so plan ahead to prepare it at least 1 hour in advance of when you want to make these cookies.
  2. Make cookie dough. Beat the brown butter and sugars together with an electric mixer until pale and creamy. Add eggs and vanilla extract, mixing after each. Add flour, baking soda, cream of tartar, and salt and mix until incorporated.making cookie dough and rolling it in cinnamon sugar
  3. Roll in cinnamon sugar. Whisk together cinnamon and sugar in a small bowl. Portion dough with a cookie scoop, and roll cookie dough balls in cinnamon-sugar mixture.
  4. Bake. Place dough balls on a baking sheet pan lined with parchment paper. Bake until cookies just start to crack on top and edges are slightly golden brown.brown butter snickerdoodles on cookie sheet pan

Tips for baking the best cookies

  • The browned butter needs to be at solid room temperature (not melted). Be sure to plan ahead so you have time to cool the brown butter (I do this in the fridge) and then let it come back to room temperature. You can make it in advance and stored in the fridge for several weeks or in the freezer for many months.
  • You can use either salted or unsalted butter in these cookies, but I love the additional flavor that comes from using salted butter.
  • Be sure to measure flour correctly! All of my recipes are tested using the spoon and level method (more info through that link).
  • These pre-cut parchment sheets are perfect for cookie baking.
  • For large show-stopping cookies like you see in this post, I like to make them big and use a large cookie scoop (3 tablespoon). Smaller cookies can be shaped with a medium cookie scoop (1½ tablespoon).
  • If cookies come out slightly misshapen, use a spatula to press them back into a circle right after they come out of the oven. See more of my tips for how to bake pretty cookies.
  • Cookie dough freezes really well. I like to keep a stash in the freezer for fresh-baked cookies on demand. See how to freeze cookie dough here.
  • Storage instructions: These cookies will keep at room temperature for about a week, but are best within a few days of baking.
brown butter snickerdoodles in a stack with one in half

Get the recipe

brown butter snickerdoodles in a stack
5 from 4 reviews

Brown Butter Snickerdoodles

Servings: 24 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Soft-baked snickerdoodle cookies made with nutty brown butter are exactly what you should be baking this fall. I promise you'll love these brown butter snickerdoodles!
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Ingredients
 

  • 1 cup (226 grams) butter
  • ½ cup (100 grams) granulated sugar
  • ½ cup (105 grams) packed light or dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 ¾ cups (330 grams) all-purpose flour
  • 2 teaspoons cream of tartar
  • ½ teaspoons baking soda
  • ½ teaspoon salt

Cinnamon-Sugar Mixture

  • ½ cup (100 grams) granulated sugar
  • 2 teaspoons ground cinnamon

Equipment

medium cookie scoop
Large cookie scoop
Sheet pans
Baking sheet pan
a box of pre cut parchment paper baking sheets
Parchment baking sheets

Instructions
 

  • Melt butter in a small saucepan over medium low heat. Continue to cook, stirring occasionally, until butter turns deep brown. Watch it close to make sure it doesn't burn. Remove from heat, transfer to a bowl, and chill in the fridge until solid. When ready to make the cookies, remove butter from fridge and let it come to room temperature for 20-30 minutes.
    1 cup (226 grams) butter
  • Preheat 350° F. Line a sheet pan with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter, granulated sugar, and brown sugar on medium high speed until light and creamy. Add the eggs, one at a time, mixing after each. Then add the vanilla.
    ½ cup (100 grams) granulated sugar, ½ cup (105 grams) packed light or dark brown sugar, 2 large eggs, 1 teaspoon vanilla
  • In another bowl, combine the flour, cream of tartar, baking soda, and salt. Add to the mixer and mix until combined.
    2 ¾ cups (330 grams) all-purpose flour, 2 teaspoons cream of tartar, ½ teaspoons baking soda, ½ teaspoon salt
  • Combine sugar with the ground cinnamon to make cinnamon-sugar mixture. Portion the dough into rounded tablespoons for small cookies, or use a large 3 Tbsp cookie scoop for larger cookies. Roll dough balls in the cinnamon sugar.
    ½ cup (100 grams) granulated sugar, 2 teaspoons ground cinnamon
  • Place on the prepared sheet pan. Bake for 7-9 minutes for small cookies, 10-11 minutes for larger cookies. Let cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  • Store tightly in an airtight container at room temperature for up to 3 days.

Video

Calories: 160kcal, Carbohydrates: 20g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 79mg, Potassium: 70mg, Fiber: 1g, Sugar: 9g, Vitamin A: 256IU, Calcium: 10mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Recipe originally published September 2014.