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+ servings

Brown Butter Snickerdoodles

Soft-baked snickerdoodles with a boost of brown butter flavor. Perfect for fall!


  • 1 cup unsalted butter (226 grams)
  • 1 cup granulated sugar , divided (200 grams)
  • ½ cup packed light or dark brown sugar (105 grams)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 ¾ cups all-purpose flour (330 grams)
  • 2 teaspoons cream of tartar
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon


  • Preheat 350° F. Line a sheet pan with parchment paper.
  • 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 brown. 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.
  • In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter, ½ cup 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.
  • In another bowl, combine the flour, cream of tartar, baking soda, and salt. Add to the mixer and mix until combined.
  • Combine the remaining ½ cup sugar with the ground cinnamon. Portion the dough into rounded tablespoons and roll in the cinnamon sugar. Place on the prepared sheet pan. Bake for 8-9 minutes for soft-baked cookies, 10-11 minutes for crispier 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.


Calories: 176kcal, Carbohydrates: 24g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 34mg, Sodium: 125mg, Potassium: 70mg, Fiber: 1g, Sugar: 13g, Vitamin A: 256IU, Calcium: 12mg, Iron: 1mg
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