Brown Butter Snickerdoodles are kicked up a notch with the addition of nutty, toasty flavor of browned butter. A twist on a beloved classic!

This is the Best Snickerdoodle Recipes around! Butter instead of shortening, the classic cinnamon-sugar coating, and the perfect puffed and crackled tops make these blue ribbon worthy.

 

Brown Butter Snickerdoodles on a white plate

Why You’ll Love this Easy Snickerdoodles Recipe

  • Unlike snickerdoodles made with shortening, these winners have the flavor of butter or brown butter if you want to go the extra mile. 
  • This is an old-fashioned cookie recipe. If you’re a fan of sugar cookies, you’ll enjoy this recipe.
  • Cookies make a great gift. Whether to welcome a new neighbor, celebrate a new baby, or deliver as part of a meal for an ailing friend, everyone loves homemade cookies!

We were heading down to Indiana University to treat my youngest and his roomies to another dinner on the town. I imagine after 3 months of cooking for themselves, any alternative to their skimpy recipe repertoire would be welcome.  I’m not sure I’d find any of their home-cooked meals actually edible, and there are rumors that Nick has been designated (demoted to?) dishwasher duties.

Not sure he’s mastered much as far as cooking.  It was my motherly duty to bring the boys some cookies. I packed up both these Brown Butter Snickerdoodles rolled in Ceylon cinnamon and sugar and the super decadent Double Chocolate Cookies I posted last week. You’ll also enjoy these Brown Butter Toffeedoodle Cookies!

Frequently Asked Questions

Why Are these Called Snickerdoodles?

Around since the late 1800s, these cookies may have German roots. They may be named for a crunchy German noodle, Schneckennudhel.

What Does the Cream of Tartar Do?

In snickerdoodles, the cream of tartar adds a tangy flavor and prevents the sugar from crystallizing, which would make the cookies crunchy. It also works with baking soda, helping to leaven the cookies which allows them to puff up and then crackle when they deflate a bit.

What is Brown Butter?

Brown butter or Beurre noisette is made by cooking unsalted butter long enough to brown the milk solids and evaporate any water. The flavor is nutty in flavor and aroma. It’s used to drizzle on vegetables, fish, and chicken, cook omelets and enhance baked goods like these snickerdoodles!

Tips for Making Snickerdoodles

  • Pro-Tip: You may freeze the dough balls by placing them on a baking sheet (mine were already rolled in the cinnamon sugar), then freeze until hard (an hour or so). Remove to a freezer strength Ziploc bag and store them in the freezer until you want fresh cookies. Defrost overnight in the refrigerator, and bake as directed. Since the defrosted dough is cold, the cookies may take an extra couple of minutes in the oven. You may also want to roll them a second time in a mixture of cinnamon and sugar.
  • Use a cookie disher to make all the cookies the same size. This will help them finish baking at the same time, too.
  • Don’t skip the cream of tartar as that helps them crackle by giving them a boost of leavening power.
  • Measure out the cinnamon and sugar for rolling. It’s a key component of snickerdoodles so you’ll want enough cinnamon but not too much!
  • As with all my cookie recipes, line your baking sheets with parchment paper to prevent sticking and for easy clean-up.

 

Brown Butter Snickerdoodles on a white plate with cinnamon sticks

 

How to Make Snickerdoodles

  1. Always preheat your oven first unless your dough needs chilling.
  2. With a mixer, cream together cooled brown butter and sugar.
  3. Mix in eggs and vanilla.
  4. Add the flour, cream of tartar, baking soda, and salt. Mix just until combined.
  5. Scoop out a tablespoon of dough and shape them into balls.
  6. Make the cinnamon-sugar mixture.
  7. Roll dough balls in the mixture.
  8. Place about 2 inches apart on a greased or parchment-lined baking sheet.
  9. Bake as directed or till set.
  10. Remove immediately to a cooling rack.
Stack of brown butter snickerdoodles on a white ceramic plate

 

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Brown Butter Snickerdoodles on a white plate

Brown Butter Snickerdoodles

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 3 1/2 dozen

A classic snickerdoodle kicked up from the addition of brown butter

Ingredients

  • 1 cup butter, cooked until browned with a nutty aroma, then cooled to room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • Dash of salt
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon

Instructions

  1. Preheat oven to 400º.
  2. With mixer, cream together cooled brown butter and 1 1/2 cups sugar. Mix in eggs and vanilla. Add the flour, cream of tartar, baking soda and salt. Mix till combined.
  3. Scoop out a tablespoon of dough and shape into balls.
  4. Mix the 2 tablespoons of sugar with 2 teaspoons of cinnamon in a small bowl. Roll dough balls in mixture. Place about 2 inches apart on a greased or parchment-lined baking sheet.
  5. Bake 8 to 10 minutes or till set. Remove immediately to cooling rack.

Notes

May use room temperature butter instead of brown butter if desired.

Nutrition Information:

Yield:

21

Serving Size:

2 cookies

Amount Per Serving: Calories: 206Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 144mgCarbohydrates: 28gFiber: 1gSugar: 16gProtein: 2g

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Brown Butter Snickerdoodles | The classic cinnamon sugar coated cookie with a boost of flavor from brown butter