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.
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.
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.
- 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.
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.
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.
- You can use regular butter vs brown butter. Use 1 cup melted butter.
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Large cookie scoop: I love this OXO cookie scoop.
Storing and Freezing
Store these brown butter snickerdoodles in an airtight container. Store up to 5 days.
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.
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.
- 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
Try These Cinnamon Recipes
- Homemade cinnamon rolls
- Cinnamon roll cheesecake
- Cinnamon chocolate chip banana bread
- Cinnamon pecan chocolate chip cookies
- Mini cinnamon rolls
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Brown Butter Snickerdoodle Cookies
- 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
- ¼ cup White granulated sugar
- 1 tablespoon Ground cinnamon
- 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.