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Brown Butter Snickerdoodle Cookie Recipe

These Brown Butter Snickerdoodle Cookies are soft, chewy, and packed with rich, nutty flavor from browned butter and a cinnamon sugar coating. Simply irresistible!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keyword: Brown Butter, Cookies, Easy, Quick, Snickerdoodle
Servings: 24 servings

Ingredients

  • 1 cup browned butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons white sugar for rolling the cookies
  • 1 tablespoon ground cinnamon

Instructions

  • In a saucepan over medium heat, melt 1 cup of unsalted butter. Stir continuously until it turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Be careful not to burn it.
  • In a large mixing bowl, combine the browned butter, 1 cup of white sugar, and 1 cup of brown sugar. Mix until well combined and creamy.
  • Add in 2 eggs and 2 teaspoons of vanilla extract to the sugar mixture. Beat until fluffy and well incorporated.
  • In another bowl, whisk together 2 3/4 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  • Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to help flavors meld and make the cookies chewy.
  • Preheat your oven to 350°F (175°C).
  • In a small bowl, mix together 4 tablespoons of white sugar and 1 tablespoon of ground cinnamon.
  • Once the dough has chilled, scoop out tablespoon-sized portions and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
  • Place the coated dough balls on a parchment-lined baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
  • Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Equipment

  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Baking Sheets
  • Parchment Paper
  • Measuring Cups and Spoons
  • Cooling Rack
  • Saucepan

Notes

  • Do not skip browning the butter; it adds essential rich, nutty flavor.
  • Chill the dough to improve texture and prevent spreading during baking.
  • Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.