Name: Brown Butter Snickerdoodles – Sweet Easy Recipes with a Toasted Twist
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1 cup (2 sticks) unsalted butter; 2 3/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 3/4 cups granulated sugar, divided; 2 large eggs; 1 tablespoon ground cinnamon

Jump to Recipe

I’ll be honest—when I browned butter for the first time, I felt like I had unlocked a secret level of baking. It’s nutty, it’s toasty, and it turns your average snickerdoodle into something you’ll low-key crave at 11 p.m. These brown butter snickerdoodles are part cookie, part warm hug. You get the classic cinnamon sugar goodness, but with this buttery depth that tastes like it took hours (spoiler: it didn’t). They’re quick enough for a weeknight and cozy enough for holiday baking trays. I make a batch, tell myself they’re for guests, then mysteriously forget to share. That’s between us. If you’ve got a pan, a spoon, and some sugar, you’re already halfway there. Whether you’re using them as a last-minute dessert, prepping sweet snacks for the week, or just stress-baking your way through a rainy afternoon, these snickerdoodles check every box. And hey, if you sneak one for breakfast, I won’t judge. They’re part of my go-to list of sweet easy recipes, and they belong on yours too.

1) Key Takeaways
2) Easy Brown Butter Snickerdoodles Recipe
3) Ingredients for Brown Butter Snickerdoodles
4) How to Make Brown Butter Snickerdoodles
5) Tips for Making Brown Butter Snickerdoodles
6) Making Brown Butter Snickerdoodles Ahead of Time
7) Storing Leftover Brown Butter Snickerdoodles
8) Try these cookies next!
9) Brown Butter Snickerdoodles
10) Nutrition

1) Key Takeaways

How brown butter takes these cookies from good to unforgettable.
What cinnamon sugar can do when it meets depth of flavor.
Why chilling the dough can change your cookie game forever.
Where to store them so they stay soft and chewy.

2) Easy Brown Butter Snickerdoodles Recipe

I don’t always bake cookies, but when I do, I want something that smells like a warm blanket. That’s what these brown butter snickerdoodles are. They take a classic and give it a golden, toasted twist that honestly makes you question every plain cookie you’ve ever had.

Brown butter has this way of deepening the flavor without extra effort. We’re talking about a five-minute step that makes people think you spent hours. Paired with the usual suspects—cinnamon, sugar, flour—you’ve got a cookie that whispers comfort but winks mischief.

This is one of those sweet easy recipes I reach for when the craving hits. Whether it’s late at night or just after lunch, they never disappoint. The dough is forgiving, the bake time is quick, and the payoff is big. Honestly, it’s what cookie dreams are made of.

3) Ingredients for Brown Butter Snickerdoodles

Unsalted Butter: This is the heart of the recipe. Once browned, it adds a rich, nutty smell that sets these apart from regular cookies. Just don’t walk away while it’s browning—it turns fast!

All-Purpose Flour: It gives structure to your cookies, holding up all that buttery goodness and helping each bite stay tender without falling apart.

Cream of Tartar: It’s what gives snickerdoodles their signature tang and chewy middle. Don’t skip it or you’ll be in sugar cookie territory instead.

Baking Soda: This works with the cream of tartar to give the cookies lift and that cracked surface we all love.

Salt: Just a pinch, but it balances the sweetness and brings out the depth of the brown butter flavor.

Granulated Sugar: It’s in the dough and on the outside. Use fresh sugar—yes, that’s a thing. Stale sugar doesn’t coat the same.

Eggs: They hold the dough together and give it a bit of puff. Room temperature is best for even mixing.

Ground Cinnamon: The cinnamon sugar coating is what makes these cookies instantly recognizable and totally irresistible.

4) How to Make Brown Butter Snickerdoodles

Step 1. In a saucepan, melt the butter over medium heat. Stir it constantly. When it foams and turns amber with brown specks, remove it from the heat. Let it cool for about 10 minutes.

Step 2. In a mixing bowl, combine flour, cream of tartar, baking soda, and salt. Whisk them gently to distribute everything evenly.

Step 3. In a separate large bowl, stir the cooled brown butter with 1 1/2 cups of the sugar. Beat in the eggs one at a time until the mix is smooth and glossy.

Step 4. Slowly mix in the dry ingredients. Stir until just combined. Cover and chill the dough for at least 30 minutes if you have time—it helps with texture.

Step 5. Preheat your oven to 350°F. Line a baking sheet with parchment paper. Mix the remaining 1/4 cup sugar and cinnamon in a small bowl.

Step 6. Roll dough into 1-inch balls and coat them in cinnamon sugar. Place on the baking sheet with space between them.

Step 7. Bake for 9 to 11 minutes until the edges are set and the tops are cracked. Cool on the sheet for 5 minutes before moving them to a rack.

5) Tips for Making Brown Butter Snickerdoodles

Let the butter cool a bit after browning. If it’s too hot, it scrambles the eggs—ask me how I know. I learned the hard way. Brown butter gives amazing flavor, but it does demand attention.

Chilling the dough isn’t required, but it helps. It firms the dough, which means thicker, chewier cookies. Plus, it makes the dough easier to handle.

Don’t overbake. The cookies should look just a bit underdone in the center when you pull them out. They keep cooking from the pan’s heat after coming out of the oven. That’s how you get that perfect chewy middle.

6) Making Brown Butter Snickerdoodles Ahead of Time

This dough loves the fridge. If you’re planning ahead, make the dough a day early and stash it, covered, in the fridge. It holds its shape better and the flavor gets a little deeper overnight.

You can roll the dough into balls ahead of time and freeze them. Just let them thaw for about 20 minutes before baking and you’re good to go.

I keep a small bag of frozen dough balls for cookie emergencies. If you’ve never had one of those, you will. And when you do, you’ll thank past-you for being prepared.

7) Storing Leftover Brown Butter Snickerdoodles

Once they’re baked and cooled, keep the cookies in an airtight container. They’ll stay soft for up to 4 days—if they last that long.

You can pop a slice of bread in the container to keep the cookies from drying out. The bread gives up its moisture to the cookies and stays hard while they stay soft. Magic.

If you want to freeze them, wrap tightly in plastic or foil and seal in a bag. They freeze well for up to two months. Let them thaw on the counter before eating.

8) Try these cookies next!

9) Brown Butter Snickerdoodles