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brown butter snickerdoodles in a stack

Brown Butter Snickerdoodles

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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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 24 cookies
Calories 160
Author Annalise


  • 1 cup unsalted butter (2 sticks, 226 grams)
  • ½ cup granulated sugar (100 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
  • ½ teaspoons baking soda
  • ½ teaspoon salt

Cinnamon-Sugar Mixture

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


  • 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.
  • 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.
  • In another bowl, combine the flour, cream of tartar, baking soda, and salt. Add to the mixer and mix until combined.
  • 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.
  • 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.


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