Brown Butter Snickerdoodles (Soft, Chewy & Classic)
If you love classic snickerdoodles but have always felt like they were missing something, these brown butter snickerdoodles are the upgrade you didn’t know you needed. They have the soft, pillowy centers and cinnamon-sugar coating everyone expects from a traditional snickerdoodle, but with a deeper, richer flavor thanks to nutty brown butter.
I’m usually a chocolate chip cookie person, but these brown butter snickerdoodles seriously give them a run for their money. Brown butter and cinnamon together? Honestly, what more could you want?
Whether you’re baking for the holidays, a cookie exchange, or just because you’re craving something cozy, this is a snickerdoodle recipe you’ll find yourself coming back to again and again.
Watch How to Make Brown Butter Snickerdoodle Cookies
What Are Snickerdoodle Cookies?
Snickerdoodles are a classic cinnamon-sugar cookie known for their soft, pillowy texture and slightly tangy flavor. Unlike traditional sugar cookies, snickerdoodles are made with cream of tartar, which gives them their signature tenderness and subtle tang. Before baking, the dough is rolled in cinnamon sugar, creating the iconic crackly coating on the outside.
Why Are They Called Snickerdoodles?
The exact origin of the name “snickerdoodle” isn’t fully known, but many believe it comes from the German word Schneckennudel, a type of cinnamon pastry. Others think the name was simply meant to sound playful and fun, much like the cookie itself. Either way, snickerdoodles are one of my favorite cookies ever!
Why You’ll Love These Brown Butter Snickerdoodles
- Classic texture – Soft and pillowy in the center, with slightly crisp buttery edges.
- Deeper flavor – Brown butter adds warmth and richness that you won’t find in other recipes
- Perfect cinnamon balance – Cinnamon in the dough and the coating for extra flavor
- Easy to make – Simple ingredients you already have and, and no special equipment is needed.
If you’ve ever tried a snickerdoodle that tasted bland or overly fluffy, this recipe fixes that.
Ingredients You’ll Need
(Exact measurements in the recipe card below)
- Salted Butter – Browning the butter gives these snickerdoodles a deep, nutty flavor that pairs perfectly with cinnamon. If using salted butter, no additional salt is needed beyond what’s listed in the recipe.
- Granulated Sugar – Keeps the cookies light, classic, and slightly crisp around the edges while allowing the cinnamon-sugar coating to shine.
- Light Brown Sugar – Adds moisture and just enough chew without turning the cookies dense or overly soft. It also enhances the caramel notes from the brown butter.
- Egg + Egg Yolk – This combination provides structure while keeping the cookies soft and tender. The extra yolk adds richness without making the cookies cakey.
- Vanilla Bean Paste or Extract – Enhances the nutty flavor of the brown butter and rounds out the sweetness.
- All-purpose flour – Gives the cookies structure while still allowing them to stay soft and pillowy. Measuring accurately is key to avoiding dry or cakey cookies.
- Cream of tartar – A defining ingredient in classic snickerdoodles, cream of tartar creates the signature soft texture and subtle tang.
- Baking soda – Reacts with the cream of tartar to help the cookies puff slightly and bake evenly.
- Salt – Balances the sweetness and enhances the overall flavor of the cookie.
- Ground cinnamon – Used both in the dough and the cinnamon-sugar coating to create warm, layered flavor in every bite.
Step-by-Step: How to Make Brown Butter Snickerdoodles
1. Brown the Butter
Add the butter to a light-colored saucepan (so you can see the color change) and melt over medium heat. Stir constantly as it foams. After a few minutes, you’ll see golden brown bits forming on the bottom and smell a nutty, caramel-like aroma. Immediately pour the browned butter into a heatproof bowl (scrape in those brown bits—that’s flavor!). Let it cool until it’s soft, like room-temperature butter. Do not use it while it’s hot and liquid.
For a full in depth tutorial check out our How to Brown Butter post.
2. Cream Butter + Sugars
In a large mixing bowl, beat the cooled brown butter with the granulated sugar and brown sugar for about 1–2 minutes, until smooth and creamy. You’re not trying to whip a ton of air into it—just get it well combined.
3. Add Egg, Yolk, and Vanilla
Mix in the egg, egg yolk, and vanilla until fully combined, and the mixture looks glossy and smooth. Scrape down the sides of the bowl so everything mixes evenly.
4. Whisk the Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. This prevents uneven pockets of leavening or cinnamon.
5. Combine Wet + Dry (don’t overmix)
Add the dry ingredients to the wet ingredients and mix just until the dough comes together—stop as soon as there are no flour streaks. Overmixing can make the cookies tougher or more cakey.
Mix in 1 tablespoon of milk or cream. This small splash adds back the moisture lost when the butter is browned and helps keep the dough soft and cohesive.
6. Scoop and Bake
Scoop the dough into 1½ tablespoon (about 35g) portions. Roll into balls, then roll generously in the cinnamon-sugar mixture. Place them on a parchment-lined baking sheet about 2 inches apart. Then bake at 350°F (175°C) for 9–11 minutes, until the edges are set and the centers still look soft. They will continue to set as they cool. Enjoy your brown butter snickerdoodles!
Tips for Perfect Snickerdoodle Cookies Every Time
- Brown the butter carefully. Keep a close eye on the butter as it browns. Stir constantly and remove it from the heat as soon as the milk solids turn golden and smell nutty. Burnt butter will make the cookies taste bitter, and you will have to restart. For detailed instructions, check out this How to Make Brown Butter post.
- Measure flour accurately. Too much flour is one of the most common causes of dry or cakey snickerdoodles. For best results, spoon flour into the measuring cup and level it off, or weigh it if possible.
- Don’t skip the cream of tartar. Cream of tartar is essential for classic snickerdoodles. It gives the cookies their signature tang and helps create that soft, pillowy texture.
- Add back lost moisture. Browning butter removes some of its natural moisture. Adding a small amount of milk or cream helps keep the dough soft and prevents dry cookies.
- Flatten if needed. Snickerdoodles are meant to be soft and lightly puffed, but if yours don’t spread enough, you can gently press them down with the back of a spoon right after baking while they’re still warm.
How to Store and Freeze Brown Butter Snickerdoodle Cookies
The best part about cookies is how easy they are to store and freeze, making them perfect for the holidays! Here’s how…
Storing Baked Cookies
Store baked snickerdoodles in an airtight container at room temperature. They’ll stay soft and fresh for up to 4–5 days.
Freezing the Dough
To freeze the dough, roll it into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe container or bag. The dough can be frozen for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the bake time.
FAQ’s on Brown Butter Snickerdoodles
Yes, you can skip browning the butter and use softened butter instead, but the flavor won’t be as rich. Brown butter adds a deep, nutty flavor that really elevates these cookies. If you don’t brown the butter, you can also skip the added milk or cream since regular butter retains its moisture.
Cream of tartar is what gives snickerdoodles their signature soft texture and subtle tang. It also reacts with baking soda to help the cookies puff slightly while staying tender.
This is normal; these snickerdoodle cookies don’t spread too much and stay thicker. You can gently flatten the cookies with the back of a spoon while they’re still warm, right after baking, for a more classic flatter shape.
The edges should look set, but the centers should still appear soft and slightly underbaked. The cookies will continue to set as they cool, resulting in soft centers.
Store baked cookies in an airtight container at room temperature for up to 4–5 days. They stay soft and tender without refrigeration.
Want More Cookies?
- Brown Butter Chocolate Chip Cookies
- Oatmeal Cranberry Cookies
- Cut Out Sugar Cookies
- Cut Out Gingerbread Cookies
- Double Chocolate Chip Cookies
- Strawberry Cheesecake Cookies
Get to Baking!
These brown butter snickerdoodles are everything a classic snickerdoodle should be: soft, comforting, and full of cinnamon-sugar flavor, just with more depth and richness than the traditional version.
They’re simply classic snickerdoodles, done better.
Don’t forget to leave a review and tag me on social media @everythingjustbaked! I love seeing what you create!
Ingredients
- 1 cup (226g) salted butter, browned cooled until soft; opaque, and scoopable (not liquid)
- 1 cup (200g) granulated sugar
- 3 tbsp (38g) light brown sugar
- 1 large egg
- 1 large egg yolk
- 1½ tsp vanilla bean paste or extract
- 2⅔ cups (335g) all-purpose flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ¾ tsp ground cinnamon
- 1 tbsp whole milk or heavy cream
- ¼ cup (50g) granulated sugar
- 2 tsp ground cinnamon
- Pinch of salt
Instructions
Brown the Butter
- Melt butter over medium heat, stirring constantly.
- Cook until foamy with golden brown milk solids and a nutty aroma. Do not burn.
- Immediately transfer to a heatproof bowl and let cool until butter is soft, thick and opaque. Do NOT mix while hot or liquid.
Make the Dough
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream cooled brown butter, granulated sugar, and brown sugar until smooth and cohesive (1–2 minutes).
- Add egg, egg yolk, and vanilla. Mix until fully combined.
- In a separate bowl, whisk flour, cream of tartar, baking soda, salt, and cinnamon.
- Add dry ingredients and the tbsp of milk or cream to the wet and mix just until combined. The dough will be thick.
- Scoop 1½ tbsp (≈35 g) dough balls or your desired size.
- Mix together the cinnamon, sugar and salt. Roll the dough balls in the sugar mixture.
- Place 2 inches apart on prepared baking sheets slightly flattening them down. These cookies do not spread too much.
- Bake 9–11 minutes, or until edges are set. If desired, take a spoon to flatten the cookies more. Cool on the pan for 5 minutes then trasnfer to a rack to finish cooling.
Video
Notes
- Brown Butter Matters. Browning the butter adds deep, nutty flavor, but it also evaporates some of the butter’s natural moisture. That’s why this recipe includes a small amount of milk or cream—don’t skip it. It ensures the dough stays soft and the cookies bake up tender, not dry.
- Cool the Butter Before Mixing. The brown butter should be cooled until soft and opaque, not liquid. Mixing while hot will cause the cookies to spread too much and lose their classic snickerdoodle structure.
- Flattening tip: Snickerdoodles are meant to be soft and lightly puffed, but if your cookies don’t spread as much as you’d like, you can gently press them down with the back of a spoon while they’re still warm, right after baking. This helps create a flatter, more classic snickerdoodle shape without drying them out.
Tasted so gooddd I loved this recipe!!
These are easily the best cookies I have ever made! I have really loved using your recipes the past few months. Thank you so much!
I just made these for the first time. They’re easy to make and absolutely delicious!
These are SO scrumptious!!