Brown Butter Snickerdoodles
Brown Butter Snickerdoodles
Crinkly cinnamon-sugar tops, soft chewy centers, and nutty brown butter make these snickerdoodles feel familiar and a little extra special. The good news is that the technique is beginner-friendly once you know what the butter should look and smell like.
Recipe at a Glance
- Prep: 20 minutes
- Cook: 10 minutes
- Bake: 9 to 10 minutes
- Chill: 20 minutes
- Rest: 5 minutes cooling on the baking sheet
- Total: 45 minutes
- Servings: 20 cookies
- Difficulty: Easy
- Oven: 375°F
Ingredients
- 1 cup butter
- 1¼ cups sugar + ⅓ cup for rolling
- 1 tbsp cinnamon (for rolling)
- 2 eggs
- 1 tsp vanilla
- 2¾ cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
How to Make Brown Butter Snickerdoodles
1. Brown the butter. Put the butter in a saucepan over medium heat. Let it melt completely, then continue cooking while the butter bubbles. Swirl or stir occasionally. Watch for the milk solids at the bottom to turn amber and listen for the bubbling to calm down. When the butter smells nutty and looks golden brown, remove it from the heat. Let it cool for 10 minutes.
2. Mix the wet ingredients. Add the cooled brown butter to a mixing bowl with the 1¼ cups sugar, eggs, and vanilla. Whisk until the mixture is smooth and evenly combined.
3. Add the dry ingredients. Add the flour, cream of tartar, baking soda, and salt. Stir just until no obvious dry streaks remain. Do not keep mixing once the flour disappears because overmixing can make the cookies less tender.
4. Chill the dough. Cover the bowl and chill the dough for 20 minutes. This gives the butter time to firm back up and makes the dough easier to roll.
5. Make the cinnamon sugar. Stir the ⅓ cup sugar and 1 tablespoon cinnamon together in a shallow bowl. Scoop or portion the chilled dough into balls and roll each one through the cinnamon sugar until completely coated.
6. Bake. Heat the oven to 375°F. Place the coated dough balls on a baking sheet with space between them. Bake for 9 to 10 minutes. The edges should look set while the centers remain soft.
7. Cool. Leave the cookies on the baking sheet for 5 minutes before moving them to a rack. They will continue to set as they cool.
Tips for Great Snickerdoodles
- Do not walk away while browning butter. It can move from golden to burned quickly.
- Cool the brown butter for the full 10 minutes before mixing the dough.
- Chill the dough for the specified 20 minutes so the cookies are easier to shape.
- Do not flatten the dough balls unless you are intentionally changing the cookie shape.
- Pull the cookies when the centers still look soft. They finish setting on the baking sheet.
Troubleshooting
- Cookies spread too much: The dough may have been too warm. Chill it for the full 20 minutes and make sure the brown butter had time to cool.
- Cookies are dry: They may have baked too long. Start checking at 9 minutes.
- Butter tastes bitter: The milk solids were likely cooked past amber into burned. Brown the butter carefully and remove it as soon as it smells nutty and turns golden brown.
- Dough is hard to roll: Let it sit for a few minutes after chilling, then portion it with a cookie scoop or spoon.
Substitutions
- Dairy-free: Use plant butter and skip the browning step. Melt it instead.
- Gluten-free: Use a 1:1 gluten-free flour blend designed for baking.
- Flavor: Keep the cinnamon-sugar coating as written for the classic snickerdoodle profile.
Storage and Reheating
Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.
Reheating: Warm a cookie for about 8 seconds in the microwave if you want a softer, fresh-baked texture.
Freezer: Freeze shaped raw dough balls for up to 2 months. Bake from frozen and add about 2 minutes to the bake time, watching for the set edges and soft centers described above.
Frequently Asked Questions
Why do snickerdoodles use cream of tartar?
Cream of tartar is part of the classic snickerdoodle ingredient profile and works with the baking soda to give the cookies their characteristic tang and texture.
Can I skip chilling the dough?
The recipe includes a 20-minute chill for a reason. It firms the butter and makes the dough easier to handle, while also helping the cookies hold their shape.
How do I know the cookies are done?
At 9 to 10 minutes, the edges should look set while the centers remain soft. Let them cool on the sheet for 5 minutes so they can finish setting.
Can I freeze the finished cookies?
Yes. Cool them completely, wrap well, and store airtight. For the best texture, the recipe’s raw dough freezing method is also a great make-ahead option.
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More Sweet Pea Baking Ideas
For more cookies and desserts, browse Desserts. If you are deciding what to bake next, use What Should I Make? or browse Recipes by Budget. You can also visit Shop My Kitchen for baking tools and $50 Grocery Challenge for practical planning. For another cookie, try The Perfect Chocolate Chip Cookie, Almond Flour Chocolate Chip Cookies, or Copycat Crumbl Chocolate Chip Cookies.
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