The perfect snickerdoodle cookies: crispy edges, soft centers, and a nutty undertone. The depth of flavor from the browned butter adds a gourmet touch, making these cookies great for any occasion—from casual afternoon snacks to festive holiday cookie exchanges.
If you’re a fan of classic snickerdoodle cookies, you’re in for a treat! Today, we’re taking this beloved cookie to the next level by adding one simple yet transformative ingredient: browned butter. Trust me, once you’ve tried snickerdoodles with browned butter, you’ll never go back to the original recipe again.
Why Browned Butter?
Browned butter, also known as “liquid gold,” is an incredibly flavorful ingredient that adds depth and richness to any baked good. When you brown butter, it goes through a magical transformation. The milk solids in the butter cook and caramelize, creating a nutty, toasty flavor that elevates the taste profile of whatever you’re baking. For snickerdoodle cookies, which are traditionally known for their soft, chewy texture and cinnamon-sugar coating, browned butter adds a layer of complexity that makes them utterly irresistible.
The Perfect Snickerdoodle: Crispy Edges, Soft Centers, and a Nutty Undertone
These browned butter snickerdoodles have all the classic characteristics you love—crisp edges, soft and chewy centers, and that iconic cinnamon-sugar coating. But the browned butter takes them from good to extraordinary. The nuttiness of the browned butter pairs beautifully with the warmth of the cinnamon, making each bite a burst of flavor.
Ingredients & Substitutions
Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)
REFRIGERATED:
- butter. You need 113g (½ cup) of unsalted butter. The temperature of butter (can be straight from fridge) does not matter because we’ll be melting it anyway.
- egg. 50g eggs (weight is without shell) or 1 large egg at room temperature.
PANTRY:
- flour. 188g (1½ cup) of all purpose flour
- cream of tartar. You need 1 teaspoon. While some recipes suggest substitutes like lemon juice or vinegar, I recommend sticking with cream of tartar to achieve the authentic taste and texture of snickerdoodles.
- baking soda. ¼ teaspoon – baking powder lose its leavening power over time so make sure your are still good.
- salt. You need ½ teaspoon of fine sea salt.
- brown sugar. 55g (¼ cup) of light brown sugar or golden yellow sugar.
- white sugar. 100g (½ cup) of granulated white sugar for the cookie dough plus another 50g (¼ cup) for the cinnamon-sugar topping.
- vanilla. ½ of pure vanilla extract
- cinnamon. 2 teaspoons ground cinnamon
Recommended Tools To Make This Recipe
- digital food scale (this is a must…and check-out the cute colors!)
- baking sheets
- parchment paper
- medium cookie scoop/ portion scoop
- cooling rack
How To Make Brown Butter Snickerdoodle Cookies Step-by-Step
***One batch of this recipe makes around 11 cookies. Easily double the recipe if you need more.***
STEP 1. MAKE THE BROWNED BUTTER. In a medium pot over medium heat, melt butter. Reduce heat to medium-low and continue to cook, watching closely and stirring occasionally, until butter simmers, gets foamy and starts to turn golden.
Remove from heat once butter is deeply golden with brown flecks at the bottom. The whole process should take around 5-7 minutes. Pour browned butter into a large heatproof bowl and let cool for about 10 minutes.
STEP 2. MAKE THE COOKIE DOUGH. In a medium bowl, whisk flour, cream of tartar, salt, and baking soda.
STEP 3. In the bowl with browned butter, whisk in the brown sugar and white sugar until combined. Add eggs and vanilla, then whisk until creamy.
STEP 4. Add the flour mixture and stir with a rubber spatula until just combined. DO NOT overmix.
Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour or up to 2 days.
STEP 5. At least twenty minutes before you start baking, preheat oven to 350°F (177°C). Set an oven rack at the middle level.
Line 1-2 baking sheets with parchment paper.
STEP 6. SHAPE AND ROLL. In a small bowl, combine cinnamon and sugar. Using your hands, roll the dough into a ball that weighs 45g each. You can also use a medium cookie scoop (about 2 tbsp). Roll balls in the cinnamon sugar until well coated.
If the dough is too hard to scoop, let it come to room temperature before rolling and baking the cookies.
Arrange on the prepared baking sheets, spacing about 2 inches apart.
STEP 7. BAKE until the edges are set and the tops start to crinkle, about 11-12 minutes.
Let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Tips for Browning Butter
Browning butter is a simple process, but it does require a bit of attention. Here’s a quick guide:
1. Start with Unsalted Butter: This allows you to control the salt level in your cookies.
2. Melt and Simmer: In a medium saucepan, melt the butter over medium heat. Once melted, continue to cook, stirring constantly.
3. Watch Closely: The butter will foam and bubble. After a few minutes, you’ll notice the milk solids begin to turn golden brown and a nutty aroma fills the air.
4. Remove from Heat: As soon as the butter turns a deep amber color, remove it from heat to prevent burning.
5. Cool Before Using: Allow the browned butter to cool for about 10 minutes before using it in your dough. This helps the flavors develop even more!
The Role of Cream of Tartar in Snickerdoodle Cookies
When it comes to baking snickerdoodles, one ingredient often raises questions: cream of tartar. Unlike many other cookie recipes, snickerdoodles traditionally call for this unique ingredient. So, what does cream of tartar do, and why is it essential for that classic snickerdoodle taste and texture?
Cream of tartar, a byproduct of winemaking, is an acidic powder that serves multiple purposes in baking. In the case of snickerdoodle cookies, it plays two critical roles:
- Tangy Flavor: Cream of tartar contributes to the signature tanginess that sets snickerdoodles apart from other sugar cookies. This slight acidity balances the sweetness of the cookie and enhances its overall flavor profile. Without it, snickerdoodles would lack that distinctive, slightly tangy taste we all love.
- Texture Perfection: Cream of tartar also affects the texture of the cookies. When combined with baking soda, it acts as a leavening agent, helping the dough to rise and creating that perfect soft and chewy texture. The acidity in cream of tartar prevents the sugar in the dough from crystallizing, resulting in a tender, melt-in-your-mouth cookie with a slight crispness around the edges.
Recipe FAQs
While some recipes suggest substitutes like lemon juice or vinegar, I recommend sticking with cream of tartar for authentic snickerdoodles. These substitutes might alter the flavor and texture slightly, leaving you with cookies that don’t quite capture that classic snickerdoodle taste.
So, next time you bake these browned butter snickerdoodles, remember that cream of tartar isn’t just another ingredient—it’s the secret to achieving that tangy, chewy perfection!
Yes! You have a a couple of options for making these cookies ahead of time. First, you prepare the cookie dough and store it in the refrigerator for up to 2 days. Before rolling and baking the cookies, allow the dough to come to room temperature.
Alternatively, you can freeze the cookie dough balls for later use. Roll the dough into balls and freeze them for 2-3 months. Freeze the dough balls without the cinnamon-sugar coating. When you’re ready to bake, take the dough balls out of the freezer, let them sit at room temperature for about 30 minutes, preheat the oven, and then roll them in the topping.
You can also freeze the fully baked cookies for up to 3 months. When you’re ready to serve, thaw the cookies overnight in the refrigerator.
if you do use convection/fan settings for baking, lower your temperature by 25F and keep in mind that things may still take less time to bake. Check if your cookies are done about 2 minutes ahead of the suggested baking time.
I have not personally tested this yet, but my professional guess is 1:1 gluten free flour should work. I would love to know (pop in the comments) in case you give it a try!
Storing & Reheating
These cookies are best enjoyed fresh, but they store well and can be easily reheated to bring back that fresh-from-the-oven taste.
Storing:
- At Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help keep the cookies soft.
- In the Freezer: If you want to store them for longer, place the baked and cooled cookies in a freezer-safe bag or container and freeze for up to 3 months. Make sure to separate layers with parchment paper to prevent sticking.
Reheating:
- In the Oven: For the best results, reheat the cookies in a preheated oven at 300°F (150°C) for about 5 minutes. This will help them regain their crisp edges and soft centers.
- In the Microwave: If you’re short on time, you can also reheat cookies in the microwave. Place a cookie on a microwave-safe plate and heat for 10-15 seconds. This method will make the cookies soft and chewy.
❤️ Tried this recipe and loved it? If you made this recipe or any other recipe on this site, please leave a ⭐️⭐️⭐️⭐️⭐️ rating + review below – or tag @thebakeologie on Instagram and hashtag it #bakeologie !
Browned Butter Snickerdoodle Cookies
Ingredients
- 113g (½ cup) unsalted butter
- 188g (1½ cup) all-purpose flour
- 1 tsp cream of tartar
- ½ tsp fine salt
- ¼ tsp baking soda
- 55g (¼ cup) light brown sugar
- 100g (½ cup) granulated white sugar
- 50g egg (weight is without shell) (about 1 large egg)
- ½ tsp pure vanilla extract
For the Cinnamon-Sugar Coating
- 2 tsps cinnamon
- 50g (¼ cup) granulated white sugar
Instructions
- MAKE THE BROWNED BUTTER. In a medium pot over medium heat, melt butter. Reduce heat to medium-low and continue to cook, watching closely and stirring occasionally, until butter simmers, gets foamy and starts to turn golden. Remove from heat once butter is deeply golden with brown flecks at the bottom. The whole process should take around 5-7 minutes. Pour browned butter into a large heatproof bowl and let cool for about 10 minutes.113g (½ cup) unsalted butter
- MAKE THE COOKIE DOUGH. In a medium bowl, whisk flour, cream of tartar, salt, and baking soda.188g (1½ cup) all-purpose flour1 tsp cream of tartar½ tsp fine salt¼ tsp baking soda
- In the bowl with browned butter, whisk in the brown sugar and white sugar until combined. Add eggs and vanilla, then whisk until creamy.55g (¼ cup) light brown sugar100g (½ cup) granulated white sugar
- Add the flour mixture and stir with a rubber spatula until just combined. Do not overmix. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour or up to 2 days.
- PREHEAT THE OVEN. At least 20 minutes before you want to start baking the cookies, preheat your oven to
350 °F (177 °C). Set an oven rack at the middle level.Line 1-2 baking sheets with parchment paper. - SHAPE AND ROLL. In a small bowl, combine cinnamon and sugar. Using your hands, roll the dough into a ball that weighs 45g each. You can also use a medium cookie scoop (about 2 tbsp). Roll balls in the cinnamon sugar until well coated. Arrange on the prepared sheets, spacing about 2 inches apart.***If the dough is too hard to scoop, let it come to room temperature before rolling and baking the cookies.2 tsps cinnamon50g (¼ cup) granulated white sugar
- BAKE cookies until the edges are set and the tops start to crinkle, about 12 minutes. Let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.