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    Home » Cookie Recipes

    Mar 12, 2022 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Brown Butter Snickerdoodle Cookies

    4898 shares
    Jump to Recipe Print Recipe
    Pinterest pin for snickerdoodle cookies.

    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.

    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Step By Step Instructions
    • Expert Baking Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    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.
    Close up of cookie on parchment paper.

    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.

    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).

    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 tablespoon 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.

    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 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:

    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

    • Raspberry white chocolate cookies on a wire rack.
      Raspberry White Chocolate Cookies
    • Small batch chocolate chip cookies on a parchment paper.
      Small Batch Chocolate Chip Cookies
    • Biscoff butter cookies on a wire rack.
      Biscoff Butter Cookies

    Make sure to leave me a star review below!

    Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.

    📖 Recipe

    Brown butter snickerdoodle cookies on parchment paper.

    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.
    4.98 from 85 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 14 mins
    Chilling Time 20 mins
    Total Time 44 mins
    Course Dessert
    Cuisine American
    Servings 16 Large cookies
    Calories 156 kcal

    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.

    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 tablespoon 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.

    Nutrition

    Calories: 156kcalCarbohydrates: 37gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 170mgPotassium: 69mgFiber: 1gSugar: 22gVitamin A: 1IUVitamin C: 1mgCalcium: 12mgIron: 1mg
    Keyword best, chewy, cinnamon, cookies, easy, snickerdoodles, soft, tender
    Tried this recipe?Let us know how it was!

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    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. Claire says

      December 04, 2022 at 5:56 pm

      5 stars
      Absolutely delicious spin on a classic cookie! Made it as written, but subbed 1 c. white sugar and 0.5 c. brown sugar, and used a smaller cookie scoop (1.5 tbsp) which gave about 3 dozen cookies. I'm definitely going to make these for my family's annual Christmas cookie exchange.

      Reply
    2. Mariah says

      September 25, 2022 at 11:02 am

      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?

      Reply
      • Stephanie Rutherford says

        September 26, 2022 at 10:32 am

        I have not, but others have used bobs gluten free 1:1 flour.

        Reply
    3. Christine says

      July 06, 2022 at 11:47 am

      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?

      Reply
      • Stephanie Rutherford says

        July 07, 2022 at 9:38 am

        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.

        Reply
    4. Kristina says

      June 27, 2022 at 3:15 pm

      To make 2x for the original recipe, do we just double all the ingredients?

      Reply
      • Stephanie Rutherford says

        June 28, 2022 at 11:01 am

        Yes you do!

        Reply
    5. Abby says

      May 24, 2022 at 7:12 pm

      5 stars
      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!

      Reply
    6. Lauren says

      May 18, 2022 at 8:09 am

      4 stars
      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?

      Reply
      • Stephanie Rutherford says

        May 18, 2022 at 4:14 pm

        So you know what, I just tested this recipe today, and I realized they needed more flour. Now they won't flatten for you!

        Reply
    7. Susie says

      April 30, 2022 at 6:53 pm

      4 stars
      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

      Reply
      • Stephanie Rutherford says

        May 01, 2022 at 9:11 am

        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.

        Reply
    8. Shirley sue risen says

      April 26, 2022 at 12:15 am

      5 stars
      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?

      Reply
    9. Aly says

      April 22, 2022 at 6:51 pm

      5 stars
      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.

      Reply
      • Jamie says

        June 25, 2022 at 11:24 pm

        5 stars
        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!

        Reply
    10. Alyssa H says

      April 10, 2022 at 1:00 pm

      5 stars
      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!!!

      Reply
    11. Aili says

      April 06, 2022 at 1:05 pm

      5 stars
      These turned out amazing! I sent them in the mail and they arrived late (a week after baking) and were still good

      Reply
    12. Gwen says

      March 30, 2022 at 1:07 pm

      5 stars
      Really good, did not look like the picture exactly but good enough. The texture and taste was perfect. Thank you!

      Reply
    13. Suzy says

      March 29, 2022 at 2:08 pm

      5 stars
      These are the best snickerdoodle cookies!

      Reply
    14. Katie Manis says

      March 22, 2022 at 1:12 pm

      5 stars
      These turned out absolutely amazing ! They remind me of blondies cookies !

      Reply
    15. Sammie says

      March 21, 2022 at 4:12 pm

      Yay! Thank you so much!! Gonna make them now <3

      Reply
    16. Sammie says

      March 21, 2022 at 12:35 pm

      Hi! I don't have any cream of tartar, is it okay to leave it out or can I substitute it with something else?

      Reply
      • Stephanie Rutherford says

        March 21, 2022 at 3:47 pm

        You can leave it out if you don't have any.

        Reply
    17. Pearl says

      March 20, 2022 at 5:31 pm

      5 stars
      These are delicious! Perfect ratio of crunch to chewy. The brown butter makes these extra special so don’t skip that step. 😊

      Reply
    18. Stephanie Smitley says

      March 20, 2022 at 4:53 pm

      5 stars
      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!

      Reply
    19. Serina Davenport says

      March 20, 2022 at 12:12 pm

      5 stars
      So so so amazing. Literally the best snickerdoodle and one of the best cookie recipes I’ve ever made.

      Reply
    20. James says

      March 15, 2022 at 9:36 pm

      5 stars
      This is my new go to snickerdoodle cookie recipe!

      Reply
    21. Ashley says

      March 12, 2022 at 5:51 pm

      5 stars
      These cookies are so easy to make and taste incredible!

      Reply
    22. Melissa says

      December 11, 2021 at 8:02 am

      Can this dough be refrigerated overnight?

      Reply
      • Stephanie Rutherford says

        December 11, 2021 at 7:44 pm

        Yes it can! I do recommened scoop the dough before hand otherwise the dough will too cold to scoop.

        Reply
        • Brittani says

          October 03, 2022 at 9:27 am

          Hi Stephanie! Do the rising ingredients stay the same when the dough is refrigerated?

          Reply
          • Stephanie Rutherford says

            October 03, 2022 at 12:21 pm

            yes they do!

            Reply
    23. Samantha says

      April 21, 2021 at 8:39 am

      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!

      Reply
      • Stephanie Rutherford says

        April 21, 2021 at 5:22 pm

        Thank you! I just updated that information!

        Reply
    24. Tonya says

      February 21, 2021 at 2:44 pm

      5 stars
      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!

      Reply
      • Stephanie Rutherford says

        February 22, 2021 at 5:05 pm

        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!

        Reply
    25. Mariellen says

      January 08, 2021 at 10:20 am

      Do you make any high altitude adjustments to your baking since you live in Denver?

      Reply
      • Stephanie Rutherford says

        January 10, 2021 at 2:33 pm

        I make the recipe as a normal recipe, then I add in the notes how to change the recipe for high altitude baking.

        Reply
    26. Kristina says

      November 30, 2020 at 9:42 am

      5 stars
      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.

      Reply
      • Stephanie Rutherford says

        December 01, 2020 at 1:59 pm

        I am glad you love these! If you could give me a star rating too, I would so appreciate it!

        Reply

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