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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.
4.97 from 53 votes
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
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