Name: Brown Butter Snickerdoodle Cookies Recipe
Prep time: 25 min
Cook time: 14 min
Total time: 44 min
Cuisine: American
Ingredients: 2 2/3 cups all-purpose flour; 1 1/2 tsp cream of tartar; 1 TBSP cornstarch; 1/2 tsp baking soda; 1/2 tsp baking powder; 1 tsp salt; 1 cup plus 2 TBSP unsalted butter, browned; 1 1/2 cups white granulated sugar; 2 large eggs, room temperature; 2 tsp pure vanilla extract; 1/4 cup white granulated sugar; 1 TBSP ground cinnamon

Jump to Recipe· 4.7 from 14 reviews

If you’re anything like me and love that cozy, buttery bite with a hint of cinnamon, then you’re going to flip for this Brown Butter Snickerdoodle Cookies Recipe. These aren’t your typical snickerdoodles—they’re richer, more aromatic, and have this irresistible nutty flavor thanks to the browned butter. Trust me, once you make these, you’ll want to keep a stash on hand for your next afternoon coffee or surprise guests. Let me walk you through every step so your cookies come out perfect, soft, and totally crave-worthy!

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Why This Recipe Works

Browned Butter Magic: Adds a deep, nutty flavor that amps up traditional snickerdoodles to a new level.
Cinnamon Sugar Coating: Classic cinnamon sugar adds that perfect sweet-spicy touch with a delicate crunch outside.
Cream of Tartar: Keeps the cookies delightfully chewy and gives that signature snickerdoodle tang.
Balanced Ingredients: The mix of baking soda, baking powder, and cornstarch ensures the right texture—soft on the inside, lightly crisp on the edges.

Brown Butter Snickerdoodle Cookies, cinnamon sugar cookies, buttery snickerdoodle recipe, soft cinnamon cookies, easy cookie recipes - A close-up view of a pile of soft, round cookies stacked unevenly on a white marbled surface. Each cookie has a light golden base with a sprinkled coating of cinnamon sugar, giving them a warm brown speckled texture. The cookies show gentle cracks and slight indentations on the surface, highlighting their soft and chewy texture. The focus is tight, capturing the detailed cinnamon dusting and the uneven round shapes of the cookies. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

You’re about to gather some simple pantry staples that together create magic. Each ingredient plays a key role from texture to flavor. Here’s why I love this combo and some handy tips before you start shopping.

Brown Butter Snickerdoodle Cookies, cinnamon sugar cookies, buttery snickerdoodle recipe, soft cinnamon cookies, easy cookie recipes - Flat lay of a small mound of all-purpose flour, a few white ceramic bowls containing cream of tartar, cornstarch, baking soda, baking powder, and salt, a small white ceramic bowl with melted browned butter showing a golden amber color, a heap of white granulated sugar, two whole uncracked brown eggs, a small white ceramic bowl of vanilla extract, and a small white ceramic bowl with a mixture of white sugar and ground cinnamon, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Use spooned and leveled or better yet, a kitchen scale for accuracy—this keeps your cookies from turning dry or too dense.
Cream of tartar: The secret to true snickerdoodle tang and texture, don’t skip this one!
Cornstarch: Works behind the scenes to soften the cookies and create that tender crumb.
Baking soda & baking powder: Both together give a gentle rise and light crispiness without airiness.
Salt: Balances sweetness and enhances all other flavors.
Unsalted butter: Browning it adds toasty richness—make sure to cool it properly before mixing in.
White granulated sugar: You’ll use this in dough and again for rolling; the crunch and sweetness are unbeatable here.
Large eggs: Bring moisture and structure—always use room temperature if you can.
Pure vanilla extract: A splash of classic warmth that rounds out the flavor.
Ground cinnamon: The star of the snickerdoodle show—fresh ground tastes best.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Brown Butter Snickerdoodle Cookies Recipe is how flexible it is. I often tweak it depending on the season or mood, and you can too! Feel free to swap in a bit of coconut sugar for a deeper sweetness or add a sprinkle of flaky sea salt on top for a grown-up twist.

Variation: Once, I added mini chocolate chips to half the batch—they disappeared fast! If you love chocolate with cinnamon, this is a winner.
Diet-friendly: Use gluten-free all-purpose flour if you need a GF version—I’ve had success with that substitution while keeping texture intact.
Seasonal twist: Swap cinnamon for pumpkin pie spice in the fall for a festive upgrade that pairs perfectly with browned butter.

Step-by-Step: How I Make Brown Butter Snickerdoodle Cookies Recipe

Step 1: Brown the butter like a pro

This step is where the magic begins! Melt your unsalted butter over medium heat in a frying pan. Keep stirring—it’ll go from yellow to golden, then to a lovely amber color with browned milk solids settling at the bottom. The smell? Toasty, nutty heaven. Take it off heat immediately and set aside to cool for about 15 minutes. This cooling is key—warm butter can make your dough too soft and cookies spread too much.

Step 2: Mix your dry ingredients

In a medium bowl, sift together your flour, baking soda, baking powder, salt, cream of tartar, and cornstarch. Sifting helps everything blend evenly and avoids lumps, so your dough has the perfect texture.

Step 3: Combine the wet with the dry

In a large bowl, mix the cooled brown butter with sugar until well blended. Then stir in the vanilla and eggs until combined. Gradually fold in the dry ingredients. Your dough should be soft but not sticky. If it feels too wet, a dusting of flour should help.

Step 4: Roll, coat, and bake

Mix cinnamon and sugar in a small bowl. Using a large cookie scoop (about 2 ounces), portion the dough into balls. Roll each ball thoroughly in the cinnamon sugar mix for that classic snickerdoodle shimmer. Place six cookies per sheet lined with parchment to give them room to spread. Bake one tray at a time at 350°F for 12-14 minutes, or until edges just turn golden. Let them cool on the sheet for 5 minutes before transferring to wire racks.

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Tips from My Kitchen

Butter Cooling: If your brown butter isn’t cool enough, pop it in the freezer for 10 minutes to speed things up without hardening.
Scoop Size Matters: I use a 2 oz cookie scoop to get big, bakery-style cookies—feel free to adjust if you want smaller bites, just adjust baking time.
One Tray at a Time: Baking cookies one sheet at a time gives more even heat and better texture—your oven can get crowded otherwise.
Don’t Skip Cream of Tartar: It’s small but mighty—it keeps that classic snickerdoodle chew and prevents cookies from spreading too thin.

How to Serve Brown Butter Snickerdoodle Cookies Recipe

Garnishes

When I serve these beauties, I sometimes sprinkle a tiny pinch of flaky sea salt on top right after baking—this contrast elevates the buttery sweetness wonderfully. Another cozy touch I love is a light dusting of powdered sugar for an elegant look on holiday platters.

Side Dishes

Pair your Brown Butter Snickerdoodle Cookies with a warm cup of chai tea or a frothy latte—that’s my go-to. For a special brunch, they also go great alongside fresh fruit salad or a creamy yogurt dip with honey. They’re perfect little sweet bites that complement many flavors.

Creative Ways to Present

I once stacked these cookies in a rustic mason jar tied with twine as a hostess gift—and everyone loved the personal touch! You can also create cookie platters with varying sizes and sprinkle edible gold dust for festive occasions. Little jars of cinnamon sugar on the side let guests add extra flavor to their hearts’ content.

Make Ahead and Storage

Storing Leftovers

After baking, I let the cookies cool completely, then store them in an airtight container at room temperature. They stay soft and chewy for about 4-5 days this way—perfect for enjoying throughout the week without sacrificing flavor or texture.

Freezing

If you want to stash some for later, the cookie dough freezes beautifully! Scoop dough balls onto a tray, freeze until firm, then transfer to a freezer bag. When you’re ready, toss the frozen dough balls directly onto a baking sheet and bake with an extra 1-2 minutes.

Reheating

To refresh leftover cookies, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 3-5 minutes. This brings back that soft, melty texture—like they just came out of the oven.

FAQs

Can I skip browning the butter in this Brown Butter Snickerdoodle Cookies Recipe?

Yes, you can use melted butter instead of browning it, but you’ll miss out on the rich, nutty flavor that makes this recipe special. If you’re short on time or new to browning butter, melted butter still yields tasty cookies, just a little less complex in flavor.
Why is cream of tartar important in snickerdoodle cookies?

Cream of tartar adds a distinctive tang that defines snickerdoodle flavor and helps keep the cookies chewy and fluffy rather than flat or cakey. It’s a small but crucial ingredient that you don’t want to leave out.
How do I prevent my Brown Butter Snickerdoodle Cookies from spreading too much?

Make sure your browned butter is fully cooled before mixing into the dough—warm butter causes spreading. Also, don’t over-mix once you add the flour; be gentle folding it in just until combined.
Can I make these cookies gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free blend that measures like regular flour. I’ve done this with good results, but keep an eye on texture as gluten-free doughs sometimes need a bit longer to bake.

Final Thoughts

This Brown Butter Snickerdoodle Cookies Recipe has quickly become one of my all-time favorites, not just because they’re delicious but because making them feels like a comforting ritual. Browning the butter fills your kitchen with homey warmth, and the first bite? Pure joy. I’d recommend you grab your ingredients and try this out soon—you’ll love how easy it is and how spectacular the cookies turn out. Baking is always better when shared, so whip up a batch and pass them around. I’m betting they’ll disappear fast!