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.
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.
For more cookie recipes, try Chewy Pumpkin Snickerdoodle Cookies, Chewy Birthday Cake Cookies, and Peanut Butter Nutella Cookies.
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Why This Recipe Works
- Easy to make- These cookies can be made in one bowl using just a whisk! Kids can help make them!
- No chill- This recipe uses melted brown butter, baking soda, and baking powder. So, you don't need to chill it! You can have them in the oven after 30 minutes!
- Brown butter- The browned butter in this recipe gives the cookies a much stronger flavor and nutty aroma.
- Cinnamon sugar- They are rolled in a cinnamon sugar to give them a classic snickerdoodle taste.
Ingredient Notes
Here are ingredients notes about these chewy cookies. Full ingredients are at the bottom in the recipe card.
- Unsalted butter- The butter gets browned, then let it cool before using in the dough.
- Eggs- Pull the large eggs out 2 hours before baking.
- Cornstarch- The cornstarch helps make these cookies more chewy.
- Cream of tartar- The cream of tartar is what makes the difference between snickerdoodles and cinnamon sugar cookies. You can not using it if you don't have it.
Step By Step Instructions
Here is how to make and bake these cookies.
STEP 1: Brown the butter. First, melt butter in a large frying pan over medium heat. Keep stirring until the milk solids separate and brown. The rest of the butter will turn amber in color.
Pour the butter into your mixing bowl and let it cool for 15 minutes before using.
STEP 2: Mix the dry ingredients. Use a sifter to sift the all-purpose flour. Add in the rest of dry ingredients into a medium bowl.
STEP 3: Mix the wet ingredients together. First, mix the browned butter and white sugar together using a rubber spatula in a large bowl. Then, mix in vanilla extract and eggs into the butter mixture.
STEP 4: Fold in flour mixture. Gently fold in the flour mixture.
STEP 5: Scoop the dough. I used a large cookie scoop (3oz) to scoop the dough. This makes large cookies.
Mix sugar and cinnamon in a small bowl. Roll the cookies in the cinnamon-sugar mixture.
Place 6 cookie dough balls on a baking sheet with parchment paper.
STEP 6: Bake the cookies. Bake cookies for 13 minutes lightly golden brown on the edges.
Let them cool for 5 minutes before transferring to a cooling rack (or wire rack).
Expert Baking Tips
- 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.
- Use a large frying pan to brown the butter more quickly and easily.
- Let the butter cool first before using. If you use hot brown butter, it will effect the texture of the dough.
- 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.
FAQ
You sure can. Use a 1 or 2 tablespoon cookie scoop and place 12 cookies per cookie sheet. Bake for 8-11 minutes. They won't be as chewy in the middle.
Yes! Use 1 cup of melted butter.
They are actually. They are a sugar cookie dough that has cream of tartar that gets rolled in cinnamon sugar. The cookies are simple, but very delicious.
Storing and Freezing
Store these brown butter snickerdoodles in an airtight container. Store up to 5 days.
Freezing
The cookies can be frozen after they are baked. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
The cookie dough balls can be frozen before adding the cinnamon sugar. Wrap the cookie dough balls in plastic wrap or store in a freezer-safe bag. Freeze up to 30 days.
Let the cookie dough balls come to room temperature and roll in cinnamon sugar before baking.
Original Recipe
I updated this post to make these into brown butter snickerdoodles. If you want the original recipe which involves creaming the butter, see below.
- 2 ½ cups Flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 Tablespoon Cornstarch
- 1 ½ teaspoons Cream of tartar
- 1 cup Unsalted butter- room temperature
- 1 ½ cups Sugar
- 1 teaspoon Vanilla
- 2 Large eggs- room temperature
- Cinnamon sugar is the same.
Instructions:
- Mix the flour, baking soda, and salt in a separate bowl.
- Beat the butter and sugar on high speed for 2 minutes using a mixer. Add in vanilla and eggs. Mix until combined.
- Add in dry ingredients and mix on low speed until just combined.
- Chill dough for 30 minutes. Preheat the oven to 350F and line two cookie sheets with parchment paper.
- Scoop using a large cookie scoop and roll in the cinnamon sugar.
- Bake for 13-15 minutes until the edges are golden brown.
Other Cookie Recipes To Try
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📖 Recipe
Brown Butter Snickerdoodle Cookies
Ingredients
- 2 ⅔ cups All-purpose flour
- 1 ½ teaspoon Cream of tartar
- 1 tablespoon Cornstarch
- ¼ teaspoon Baking soda
- ¼ teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Plus 2 tablespoon Unsalted butter browned
- 1 ½ cups White granulated sugar
- 2 Large eggs room temperature
- 2 teaspoon Pure vanilla extract
Cinnamon Sugar
- ¼ cup White granulated sugar
- 1 tablespoon 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 tablespoon Unsalted butter
- In a medium sized bowl, sift together the flour, baking soda, baking powder, salt, cream of tartar, and cornstarch. Set aside.2 ⅔ cups All-purpose flour, 1 ½ teaspoon Cream of tartar, 1 tablespoon Cornstarch, ¼ teaspoon Baking soda, ¼ teaspoon Baking powder, 1 teaspoon 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 ½ cups White granulated sugar, 2 Large eggs, 2 teaspoon Pure vanilla extract
- In a small bowl, mix the sugar and cinnamon. Use a large cookie scoop (3 oz) and scoop large cookie dough balls. Roll the balls in the cinnamon sugar. Place 6 cookie dough balls per cookie sheet.¼ cup White granulated sugar, 1 tablespoon 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.
Mariah says
Hi! I am wanting to make these and thinking about using a gluten free flour substitute. Have you tried making with any other flour before?
Stephanie Rutherford says
I have not, but others have used bobs gluten free 1:1 flour.
Christine says
Can I refrigerate the brown butter, like in your recipe for chocolate chip cookies? I assume I would need to let it warm up to room temp when using the next day?
Stephanie Rutherford says
Yes you can! If you are doing that, change the rising agents to just baking 1 tsp. (no baking powder) blend the cookie dough together like you would for the brown butter chocolate chip cookies.
Kristina says
To make 2x for the original recipe, do we just double all the ingredients?
Stephanie Rutherford says
Yes you do!
Abby says
These cookies are absolute perfection!! They are thick, soft, and pillowy, with the perfect combo of sweet sugar cinnamon flavor. Thank for this amazing recipe!! Will definitely be making again!
Lauren says
No doubt a tasty recipe, but like others, I've had issues with the 'fluffy' part of these cookies. The first time I made them, my butter was cooled but still liquid. The cookies spread and were quite flat. I decided to make them again and thought, "Oh! Room temp butter is solid!" So I let the butter *fully* cool to room temp, where it was mostly solidish, but still ended up with flat cookies. Not sure how to get these fluffy beauties 🙁 Any additional tips? Should the butter be liquid or solid?
Stephanie Rutherford says
So you know what, I just tested this recipe today, and I realized they needed more flour. Now they won't flatten for you!
Susie says
The flavor and texture was nice, i like how the brown butter enhances the flavor. But i did have a problem with not chilling the dough. Even after letting the butter cool for 15 mins or so the dough was not very firm and spread out a lot in the oven. Even after chilling they spread out a lot as well. Overall this was a good recipe i just wish they came out as thick as they look in the photos
Stephanie Rutherford says
I just added a note to the recipe, since others were having the same problem. So, this has to do with the butter temperature, if the butter is evenly slightly warm it will cause spreading. So, the butter needs to be room temperature before using. Cool in a metal bowl for example, metal conducts heat so that is why it wasn't cooled in 15 minutes. I use either glass or plastic bowls myself.
I had someone on Instagram have this exact problem, then they tried again with room temperature brown butter and it baked thick like mine.
Shirley sue risen says
These taste amazing! But I did have the issue with the bottoms of my cookies getting too dark, despite using a light colored baking sheet as well as parchment paper. I even lowered the oven temp (as my oven runs a bit hot seeing that it is from the 70s and it’s a gas powered oven) cooked as instructed for the 12 minutes and my cookies are basically black on the bottom as well as the only two the spread out like shown in the pictures (and how I prefer my cookies) were the ones that I pushed down. I did use the brown butter recipe and instructions and followed everything to a T 😔 I was quite sad that they got so dark in the bottom. Any idea why that happened?
Aly says
I’ve made these a couple of times now and they are a big hit! Best snickerdoodles hands down. Also I really appreciate how the ingredients are also listed in the directions, honestly so helpful to see it all at once instead of constantly scrolling up and down between ingredients and recipe. Nice touch.
Jamie says
I LOVE the fact that the ingredients are listed in each step of the directions!! Also, making these now for the fourth time and they’re delicious!
Alyssa H says
This recipe is now my go-to recipe for snickerdoodles! It took no time at all! I love that it’s a thicker cookie too 🙂 so delicious!!!
Aili says
These turned out amazing! I sent them in the mail and they arrived late (a week after baking) and were still good
Gwen says
Really good, did not look like the picture exactly but good enough. The texture and taste was perfect. Thank you!
Suzy says
These are the best snickerdoodle cookies!
Katie Manis says
These turned out absolutely amazing ! They remind me of blondies cookies !
Sammie says
Yay! Thank you so much!! Gonna make them now <3
Sammie says
Hi! I don't have any cream of tartar, is it okay to leave it out or can I substitute it with something else?
Stephanie Rutherford says
You can leave it out if you don't have any.
Pearl says
These are delicious! Perfect ratio of crunch to chewy. The brown butter makes these extra special so don’t skip that step. 😊
Stephanie Smitley says
Oh my goodness! These are delicious! The brown butter really makes a wonderful flavor. Easy to make and great directions! Will be making these again!
Serina Davenport says
So so so amazing. Literally the best snickerdoodle and one of the best cookie recipes I’ve ever made.
James says
This is my new go to snickerdoodle cookie recipe!
Ashley says
These cookies are so easy to make and taste incredible!
Melissa says
Can this dough be refrigerated overnight?
Stephanie Rutherford says
Yes it can! I do recommened scoop the dough before hand otherwise the dough will too cold to scoop.
Brittani says
Hi Stephanie! Do the rising ingredients stay the same when the dough is refrigerated?
Stephanie Rutherford says
yes they do!
Samantha says
Hello, I plugged this recipe into myfitnesspal and each cookie came out to 173 calories, not including the rolling sugar. Just thought I would let you know so you can update the description, thank you!
Stephanie Rutherford says
Thank you! I just updated that information!
Tonya says
Soooo yummy!! Soft and fluffy just like she says! I was looking to try a new Snickerdoodle recipe and this is fantastic! This is the second recipe I have tried of yours and I’m so excited to try more!!! It’s so nice to find someone who posts amazing recipes that you KNOW are going to turn out and taste good!! Thank you for making my new recipe experiences SO good!! Can’t wait to try more!
Stephanie Rutherford says
This is the nicest review ever. You gave me this review on a tough day and you made me smile! I am so glad you loved these cookies. They are so chewy but has those crisp edges!
Mariellen says
Do you make any high altitude adjustments to your baking since you live in Denver?
Stephanie Rutherford says
I make the recipe as a normal recipe, then I add in the notes how to change the recipe for high altitude baking.
Kristina says
BEST SNICKERDOODLES EVER!! So easy and so delicious! I've made these so many times and they are always a hit! I did find that my cookies come out better baked for only about 8-9 minutes, that is just based off of my oven. Perfect for a holiday party, get together or even family and friends.
Stephanie Rutherford says
I am glad you love these! If you could give me a star rating too, I would so appreciate it!