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.

Brown butter snickerdoodle cookies on parchment paper.

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.

Why This Brown Butter Snickerdoodle 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.
Close up of cookie on parchment paper.

Step By Step Recipe Video

Ingredient Notes for Snickerdoodle Cookies

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 use it if you don’t have it.

Ingredient Substituions

  • Dairy free- You can use your favorite dairy free options for this recipe!
  • Gluten free- I haven’t tested this gluten free. Let me know if you do.
  • Cream of tartar- You can skip it if you don’t have it.

Step By Step Instructions- Cookie Dough

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.

Brown butter in a glass measuring cup.
Wet ingredients in a glass bowl.

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).

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Close up of cookie dough in a glass bowl.
Cookie dough ball covered in cinnamon sugar.

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.
Holding one cookie with a bite missing in the air.

FAQ

Can I make these into smaller cookies?

You sure can. Use a 1 or 2 TBSP cookie scoop and place 12 cookies per cookie sheet. Bake for 8-11 minutes. They won’t be as chewy in the middle.

Can I use regular butter?

Yes! Use 1 cup of melted butter.

Are snickerdoodles basically cinnamon sugar cookies?

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.

Cookies stacked on top of each other.

Recipe Variations

  • You can use regular butter vs brown butter. Use 1 cup melted butter.

Special Tools

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.

Cookie split in half on top of other cookies.

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 1/2 cups Flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 Tablespoon Cornstarch
  • 1 1/2 teaspoons Cream of tartar
  • 1 cup Unsalted butter- room temperature
  • 1 1/2 cups Sugar
  • 1 teaspoon Vanilla
  • 2 Large eggs- room temperature
  • Cinnamon sugar is the same.

Instructions:

  1. Mix the flour, baking soda, and salt in a separate bowl.
  2. Beat the butter and sugar on high speed for 2 minutes using a mixer. Add in vanilla and eggs. Mix until combined.
  3. Add in dry ingredients and mix on low speed until just combined.
  4. Chill dough for 30 minutes. Preheat the oven to 350F and line two cookie sheets with parchment paper.
  5. Scoop using a large cookie scoop and roll in the cinnamon sugar.
  6. Bake for 13-15 minutes until the edges are golden brown.

Other Cookie Recipes To Try

Try These Cinnamon Recipes

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Brown butter snickerdoodle cookies on parchment paper.
4.99 from 131 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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Ingredients
 
 

  • 2 2/3 cups All-purpose flour
  • 1 1/2 tsp Cream of tartar
  • 1 TBSP Cornstarch
  • 1/4 tsp Baking soda
  • 1/4 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, 1/4 tsp Baking soda, 1/4 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 (3 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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