These brown butter snickerdoodle cookies are very chewy cookies with crisp edges. These buttery cookies have a gourmet flavor and are rolled in cinnamon sugar. They are baked into large bakery-style cookies.

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This brown butter snickerdoodles is a no chill and no mixer required recipe. Which means they are super easy to make!
They are the most delicious cookie, it takes a classic snickerdoodle cookie and turn it into a decadent and gourmet cookie. The brown butter gives it a nuttier and richer flavor. Then, they are rolled in cinnamon sugar.
I have tips and tricks and process photos to easily help you make this recipe! If you love snickerdoodle desserts, you have to try my pumpkin snickerdoodles.

One cookie split in cookie.

Tips for making the cookies

Here are my tips, so yours turns out like this recipe! See my post on how to make brown butter for tips!

  • Tip 1: Use a large frying pan to brown the butter more quickly and easily. You want to brown butter until the milk deposits separate and turn amber in color.
  • Tip 2: Let the butter cool first before using. If you use hot brown butter, it will effect the texture of the dough.
  • Tip 3: Flour- Make sure to spoon and level the flour. If you place the measuring cup directly into the flour, this will compact the flour. This leads to your cookies not spreading.
  • Tip 4: Add 2 Tablespoons of flour if at high altitude.
  • Tip 5: After you scoop the dough into balls, you don’t need to roll them into perfect circles. Just place in a bowl of cinnamon sugar and roll.
Brown butter in a glass cup.
Brown the butter, it will equal to 1 cup once browned.
Wet ingredients in a bowl.
Use a whisk to mix all the wet ingredients together.
Cookie dough in a bowl.
The dough will be a bit thicker.
Cookie dough ball in cinnamon sugar.
Roll the cookie dough in cinnamon sugar.
Holding a cookie with a bite missing.

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For more fall cookie recipes, try my pumpkin cookies and apple pie cookies.

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Recipe Video

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4.99 from 146 reviews

Brown Butter Snickerdoodle Cookies

These brown butter snickerdoodle cookies are easy to make and are a no chill recipe. They are a chewy buttery cookie rolled in cinnamon sugar. They are chewy cookies with crisp edges.
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Prep Time: 10 minutes
Cook Time: 14 minutes
Chilling Time: 20 minutes
Total Time: 44 minutes
Servings: 16 Large cookies

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

Cinnamon Sugar

  • 1/4 cup White granulated sugar
  • 1 TBSP Ground cinnamon

Instructions
 

  • Preheat oven to 350F and place parchment paper on 2 cookie sheets.
  • In a large frying pan over medium heat, melt the butter. Use a rubber spatula to continuously stir until butter turn amber in color and the milk deposits separate on the bottom and turn brown. Take off the heat immediately. Cool for 15 minutes.
    TIP: The butter needs to be room temperature before using. If it is even slightly warm it will lead to the cookies spreading more in the oven and causing the cookie dough consistency to be more soft. If the butter is not cooled after 15 minutes, place in the freezer for 10 minutes to rapidly cool it.
    1 cup Plus 2 TBSP Unsalted butter
  • In a medium sized bowl, sift together the flour, baking soda, baking powder, salt, cream of tartar, and cornstarch. Set aside.
    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
  • In a large bowl, mix the browned butter and sugar. Add in the vanilla and eggs. Stir until combined. Fold in the dry ingredients.
    1 1/2 cups White granulated sugar, 2 Large eggs, 2 tsp Pure vanilla extract
  • In a small bowl, mix the sugar and cinnamon. Use a large cookie scoop (2 oz) and scoop large cookie dough balls. Roll the balls in the cinnamon sugar. Place 6 cookie dough balls per cookie sheet.
    1/4 cup White granulated sugar, 1 TBSP Ground cinnamon
  • Bake the cookies for 12-14 minutes (one tray at a time). The cookies are done when edges are slightly golden brown. Leave on cookie sheet for 5 minutes before transferring to cookie sheet.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
If you don’t want to brown the butter, use 1 cup of melted butter. Follow the rest of the instructions.
Calories: 156kcal, Carbohydrates: 37g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 170mg, Potassium: 69mg, Fiber: 1g, Sugar: 22g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 12mg, Iron: 1mg
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