Brown Butter Snickerdoodles

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My crowd-pleasing Brown Butter Snickerdoodles have everything you love about classic snickerdoodles—soft, chewy centers, a cinnamon-sugar topping, and a hint of tang—with the irresistible, toffee-like flavor of browned butter. 

• A delicious upgrade: Browned butter adds a delightful nutty, toasty flavor that complements the cookie’s iconic brown sugar taste.
• Craveable texture: Tender, soft, and chewy.
• Simple ingredients: You probably have everything you need to make these cookies today.
• Easy prep: No mixer needed, and this recipe has plenty of hands-off time. The dough freezes well, so you can have fresh cookies on demand.
• Worth a spot on the Christmas cookie tray! My Brown Butter Snickerdoodles are a lovely addition to holiday cookie boxes and Christmas cookie trays.

Snickerdoodles are one of my go-to cookies. They’re essentially sugar cookies with a cinnamon-sugar coating and that distinctive tang from cream of tartar. My Brown Butter Snickerdoodles take this beloved classic to the next level! As a pro baker, I know browned butter adds lushness and toffee notes to baked goods, and you’ll love how it gives these Snickerdoodles a deep flavor base.

My top tip for this recipe is to let the browned butter cool for 20 minutes before making the dough. It should not feel hot before you add the eggs, or the hot butter could partially cook them. The butter should still be liquid so it blends easily with the other ingredients.  Using browned butter in baking is such an easy but significant upgrade, and I know you’ll love my Brown Butter Chocolate Chip Cookies, Skillet Gingerbread Cake with Brown Butter Frosting, and Browned Butter Oatmeal Cookies.

Table of Contents

• What are Brown Butter Snickerdoodles?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Brown Butter Snickerdoodles
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• Flavor Variations and Mix-Ins
• FAQs
• More Holiday Cookie Recipes

What are Brown Butter Snickerdoodles?

Brown Butter Snickerdoodles are a delicious twist on classic snickerdoodle cookies. These classic American cookies are rolled in cinnamon sugar before baking and are known for their soft, chewy texture and signature tang from cream of tartar. In this version, browned butter adds a rich, nutty flavor with a note of caramel that makes these familiar cookies extra special. Snickerdoodles have been part of American baking since at least the late 19th century, with early recipes appearing in magazines in 1889.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale
• Light-colored skillet
• Wooden spoon
• Heatproof bowl
• Whisk
• Silicone spatula
• Baking sheets
• Parchment paper
• Wire cooling rack

Key Ingredients and Substitutes

Butter

• Brown the butter before adding it to the dough to give the Snickerdoodles a deep flavor with nutty, caramel-like notes.
• Additionally, browned butter adds richness and contributes to a soft, chewy bite.
• Note: For the best brown butter flavor, use dairy butter. Most butter substitutes won’t create the same nutty, caramel-like flavor.

Eggs

• Eggs bring the ingredients together into a smooth dough.
• Additionally, eggs contribute moisture and rich flavor.
• Use room temperature eggs for the best results. Here’s how to warm cold eggs.
• Substitute: For egg-free cookies, use a flax egg: For each egg (this recipe contains two), mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let stand for 5 minutes before using.
  • See my 12 Best Egg Substitutes in Baking Recipes for more information.

Granulated sugar

• Granulated sugar sweetens the cookies and contributes to caramelization.
• Using a mix of granulated and brown sugar in this Brown Butter Snickerdoodles dough helps create fudgy centers and crispy edges.
• Granulated sugar in the topping gives a slight crunch.

Dark brown sugar

• Dark brown sugar sweetens the cookies and adds a note of molasses.
• You could use the same amount of light brown sugar, but the cookies won’t be as soft.
• Make your own brown sugar with my simple recipe.

Vanilla extract

• Vanilla extract gives the snickerdoodles recipe warm sweetness and complements the browned butter.
• You can make your own vanilla extract with my simple recipe.
• Substitute: Use the same amount of Vanilla Bean Paste if you prefer.

Salt

• Salt balances the sweetness and enhances the flavors.

All-purpose flour

• All-purpose flour gives the cookies structure while keeping them tender and soft.
• Substitute: For a gluten-free cookie, use a 1:1 gluten-free flour baking blend, like my Easy Almond Flour Baking Mix or another gluten-free flour.
• Note that the cookies made with gluten-free flour could be more delicate.

Cream of tartar

• Cream of tartar is the secret ingredient that gives Snickerdoodles their signature tangy flavor.
• This acidic ingredient also reacts with the baking soda to help the cookies rise, contributing to their classic soft, chewy texture.
• There is NO substitute for cream of tartar.

Baking soda

• Baking soda reacts with the acidic cream of tartar to produce carbon dioxide gas. The tiny bubbles created give the cookies some lift and a tender texture.
• Additionally, the baking soda helps the cookies spread and brown.

Cinnamon

• Cinnamon in the topping gives snickerdoodles their signature warmly-spiced, sweet flavor.
• The cinnamon in snickerdoodle cookie recipes also gives the cookies visual appeal.
• Substitute: Use the same amount of Pumpkin Pie Spice for a different flavor.

How to Make Brown Butter Snickerdoodles

To Brown the Butter

1. Melt butter. Melt the butter in a wide, shallow, light-colored saucepan over medium-low heat.
2. Cook until golden brown. Continue cooking, stirring constantly, until the butter is golden brown and smells nutty, about 5 minutes.

3. Cool butter. Immediately transfer the browned butter to a medium heatproof bowl and let cool for 20 minutes.

To Make the Brown Butter Snickerdoodle Dough

4. Mix wet ingredients. Whisk the eggs, ¾ cup (6 oz/170 g) granulated sugar, brown sugar, vanilla extract, and salt into the browned butter.

5. Combine dry ingredients. In a medium bowl, whisk together the flour, cream of tartar, and baking soda, then fold the flour mixture into the wet ingredients until just combined.

6. Make topping. In a small bowl, combine the remaining ¼ cup (2 oz/56 g) granulated sugar with the cinnamon.

7. Roll dough balls and coat. Roll 2-tablespoon portions of dough (about 1 ½ oz/45 g) into balls, then roll each ball in the cinnamon sugar until generously coated.

8. Chill dough. Transfer to a small tray, cover with cling wrap, and chill in the fridge for at least 2 hours or up to overnight.

To Bake the Brown Butter Snickerdoodles

9. Prepare to bake. Preheat the oven to 325°F (160°C) fan assist. Line 2 baking sheets with parchment paper.
10. Place dough balls on pan. Arrange the dough balls 2 inches (5 cm) apart on the prepared baking sheets.

11. Bake cookies. Bake for 10-12 minutes, or until the cookies are puffed but still slightly underbaked in the center.

11. Cool cookies. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

To Serve and Store the Brown Butter Snickerdoodles

13. Serve. Enjoy with a cup of coffee!

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Watch carefully. When browning the butter, be sure to take it off the heat once it’s medium brown and smells nutty, or else it could burn.
• Let cool for the full 20 minutes until not hot. If the butter is too hot, it will partially cook the eggs.
• Scoop before chilling. Browned butter cookie doughs can get quite hard when cold, so scoop the cookie dough balls before chilling.
• Chill to prevent spreading. Be sure to chill the dough for at least two hours before baking, or the cookies will spread too much while baking.
•  Chill overnight for deeper flavor. These cookies get better with age, and an overnight rest will hydrate the dough, which fully develops the flavor and creates the best texture.
• Conventional oven instructions. If your oven does not have a convection setting, increase the temperature to 350° F (180°C) and bake one tray of cookies at a time.
  • A convection oven circulates the air for more even baking, so using a slightly higher temperature in a conventional oven and baking one tray at a time will help the cookies crisp up correctly.
• Coat generously. Roll the dough balls generously in cinnamon sugar for the classic crackled, sparkly finish.

Make Ahead and Storage Instructions

Make-ahead tips

• Make the dough the day before, then refrigerate overnight before baking.
• You can also make the cookies and store them at room temperature in an airtight container for up to three days.
• For longer storage, the scooped dough can be frozen. Freeze on a parchment-lined tray, then transfer to an airtight container and store in the freezer for up to two months.
  • Frozen cookie dough can be baked directly from frozen—add an extra 1 or 2 to the baking time.

How to store leftovers

• Store leftovers in an airtight container at room temperature for up to three days.

Flavor Variations and Mix-Ins

• Make chocolate Snickerdoodles: Fold in 1 cup (6 oz/170 g) of chopped chocolate
• Add some crunch: Add 1 cup (5 oz/142 g) of chopped and toasted pecans or walnuts.
• Use a splash of Irish whiskey or bourbon: Stir it in with the vanilla extract to add a deep, more complex flavor alongside the brown butter.
• Give them a fall twist: Use the same amount of Pumpkin Pie Spice instead of the cinnamon-sugar mixture for a pumpkin spice blend in the coating for warm seasonal flavor.
• Make thicker cookies: Create bakery-style cookies by chilling the dough for at least an hour before baking.
• Try different flavor variations: Freeze portioned dough balls plain or rolled in cinnamon sugar, then bake fresh cookies in different flavors whenever you like.

FAQs

Can I make these Snickerdoodle Cookies gluten-free?

• Yes, you can make these brown butter snickerdoodle cookies gluten-free.
• Use a 1:1 gluten-free flour baking blend, like my Easy Almond Flour Baking Mix or another gluten-free flour.
• Note that the cookies made with gluten-free flour could be more delicate.

How do I make these Snickerdoodles without using eggs?

• To make egg-free snickerdoodles, substitute each egg (this recipe contains two) with a flax egg.
  • Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let stand for 5 minutes before using.
  • See my 12 Best Egg Substitutes in Baking Recipes for more information,

Why did my brown butter separate or look greasy in the finished cookies?

• If your Brown Butter Snickerdoodles look greasy, the butter may have been too warm when you mixed the dough, or the dough may not have been chilled long enough.
• Be sure to let the browned butter cool until it is no longer warm before adding the eggs.
• In addition, chill the dough for at least 2 hours as directed. This helps the dough firm up before baking and gives you cookies with a better texture.

Can I make this snickerdoodle dough ahead of time?

• Yes, you can make this snickerdoodle dough ahead of time.
• Make the dough the day before, and chill overnight before baking.

Why are my cookies spreading too thin?

• If your Brown Butter Snickerdoodles spread too thin, the dough may not have been chilled long enough, or your butter may have been too warm when you mixed the dough.
• Be sure to chill the dough for at least 2 hours before baking, and arrange the dough balls on a cool, parchment-lined baking sheet.
• Also, measure your flour carefully, as too little flour can cause cookies to spread more than expected.

Can I freeze the cookie dough?

• Yes, you can freeze the cookie dough.
  • Freeze on a parchment-lined tray, then transfer to an airtight container and store in the freezer for up to two months.
  • Bake the dough directly from frozen—add an extra minute or 2 to the baking time.

More Holiday Cookie Recipes

• Butter Pecan Cookies
• Irish Shortbread Christmas Tree Cookies
• Italian Ricotta Cookies
• Classic Snowball Cookies
• Easy Rum Balls

Try These Recipes!

50 Traditional European Christmas Cookies

Browned Butter Oatmeal Cookies

Brown Butter Chocolate Chip Cookie Recipe

Sheet Pan Cookies (8-in-1)