Brown butter, warm cinnamon, and sweet sugar? Put it all together and you have the recipe for the best brown butter snickerdoodle cookies.
Growing up, snickerdoodles were one of the first cookies that I learned to make from scratch on my own. During the holidays, I would use my mom’s classic recipe to make the little balls, roll them in cinnamon sugar, and then bake until perfectly chewy and golden.
Watch How to Make This Recipe
If you’re a regular All the Healthy Things reader then you know we love brown butter around here. (These brown butter chocolate chip cookies are both a personal and reader favorite!) So, you know we had to add a little of that golden brown buttery goodness to these snickerdoodle cookies and trust me…they do not disappoint!
There’s nothing like a really good snickerdoodle cookie with all that toasty cinnamon sugar and this recipe is one of the best. I hope you love them as much as we do!
Ingredients in Brown Butter Snickerdoodle Cookies
Butter – I can’t stress enough the importance of using a butter that actually tastes good in this recipe. This is the time to splurge a little on that grass-fed butter if you can.
Dark Brown Sugar: we’re using a little dark brown sugar to give the cookies extra flavor.
Cinnamon: literally my favorite thing about snickerdoodles is all of the delicious cinnamon.
Vanilla: I include a measurement in the recipe, but feel free to go with your heart, haha!
All Purpose Flour
Cream of Tartar: this gives the snickerdoodles that classic tang and also helps to make them chewy and delicious.
Salt: a pinch of salt is so important in baking to really give your baked goods the right flavor.
Can I Make This Recipe Dairy Free?
I have not tried making this recipe dairy free but if you have experience with using vegan butter when baking, go for it and let me know how the cookies turn out!
Flour – if you need to make this recipe gluten free, I recommend using a 1 to 1 all purpose gluten free flour. King Arthurand Cup 4 Cup are two great options that I have used personally.
Can I Swap Almond Flour or Coconut Flour for AP Flour?
Nope! Replacing the all purpose flour with almond flour or coconut flour, 1-to-1 will not work in this recipe.
What makes these cookies a bit different from traditional snickerdoodle cookies is the brown butter. If you have never made brown butter before you are in for a real treat. It’s absolutely delicious and so easy to make!
Brown butter is melted and cooked until the milk solids in the butter have become toasted. Gently cooking the butter removes the water content while also browning the milk solids hence the name, brown butter.
Browned butter has a deep, rich, nutty, and toasted aroma and flavor that pairs perfectly with the cinnamon and sugar in these cookies.
Step One: Make the brown butter and set aside too cool.
Step Two: Whisk together the sugar, eggs, cinnamon, vanilla, and brown butter.
Step Three: Sift in the flour, cream of tartar, baking soda, and salt into the wet ingredients and then stir together until you have cookie dough.
Step Four: Let the dough chill for 30 minutes!
Step Five: Make the cinnamon sugar topping my mixing together the granulated sugar and cinnamon.
Step Six: Once the dough has chilled, use a cookie scoop to scoop the dough and roll it into balls. Then, roll those balls into the cinnamon sugar topping until they are completely coated. Place the cookie dough balls onto a baking sheet that’s been lined with parchment paper, 2 inches apart.
Step Seven: Bake the cookies at 350 degrees for 10 minutes. Sprinkle a bit of extra cinnamon sugar on top of the cookies before they cool for extra goodness!
How to Freeze
Cookie Dough: scoop the cookie dough into balls and place them on a parchment lined baking sheet. Transfer the sheet pan to the freezer and freeze the cookie dough balls for an hour or until solid. Once the cookie dough balls are frozen solid transfer them to a freezer safe storage bag and store for up to 3 months. You can bake the cookies from frozen, just add a few extra minutes to the cook time.
Baked Cookies: once the cookies have baked, let them come to a complete cool. Transfer the cookies to a freezer safe storage bag and freeze for up to 3 to 4 weeks.
Tips and Tricks for the Best Cookies
Measure your flour properly – be sure to spoon and level the flour into your measuring cup when measuring out your flour to prevent adding too much flour to the recipe.
Don’t skip chilling the dough – I know it can seem like a pain, but don’t skip chilling the dough. It makes such a difference in the overall flavor of the cookies!
Change the thickness – if you like a thicker puffier snickerdoodle then you can bake the dough straight from balls. If you want a thinner cookie, press them down a bit before baking.
Use parchment paper – to prevent the cookies from sticking, line your baking sheet with parchment paper or a nonstick silicone baking mat. It will make the cookies even easier to remove and clean up will be a breeze.
Don’t over bake – speaking of baking, don’t over bake your cookies! the bottoms should be golden, the edges set, and the tops should still look fudgy or slightly underdone. The cookies will continue to firm up as the cool. Check the cookies after 6-7 minutes and keep a close watch on them.
Let the cookie sheet cool – depending on the size of your cookie sheet you will likely have to bake the cookies in multiple batches. For the best results let the sheet pan come to a complete cool before adding more cookie dough.
I hope you give these Brown Butter Snickerdoodles a try! They perfectly chewy and filled with delicious buttery cinnamon sugar!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
Make the brown butter: Add the diced butter to a small light-colored skillet or pot. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Allow the butter to bubble and “cook” until it begins to change from a bright yellow color to a golden brown color. Continually stir the butter as you see the foam start to dissipate and brown bits begin to form in the bottom of the pan. Cook and stir the butter until it is a golden brown color and has a nutty aroma. Remove the butter from the heat and transfer to a heat safe dish to cool slightly.
Add the granulated sugar, dark brown sugar, cinnamon, eggs, and vanilla extract to a mixing bowl. Whisk until well combined. Pour in the cooled brown butter and stir again until the butter is well incorporated.
Sift the all purpose flour, cream of tartar, baking soda, and salt into the wet ingredients. Use a wooden spoon or rubber spatula to stir until well combined and you have a dough.
Transfer the cookie dough to a fridge and let chill for 30 minutes.
Make the Cinnamon Sugar Topping: Add the granulated sugar and cinnamon to a small bowl. Use a fork to stir until well combined.
After the dough has chilled use a small cookie scoop (the size of 1 tablespoon) to scoop the dough and use your hands to roll the dough into balls.
Roll the balls of dough in the cinnamon sugar topping until well coated. Place the balls on a parchment lined baking sheet, 2 inches apart.
Bake the cookies at 350 degrees for 10 minutes. The edges of the cookies will be set and the middle will still look slightly underdone. Let the cookies cool for 1 minute on the pan before transferring to a wire rack to finish cooling. Sprinkle a bit of extra cinnamon sugar on top of the cookies before they cool if you prefer.
Keywords: brown butter snickerdoodles, snickerdoodle cookies, snickerdoodle cookie recipes, how to make snickerdoodle cookies
Recipe by: Ashlea Carver / All the Healthy Things | Photography by:Eat Love Eats
Leave a comment
How do you handle the cinnamon sugar topping when you’re cooking then frozen?
Hi, Megan! I usually roll the cinnamon sugar on the cookie dough before freezing. Hope that helps!
Made these and they were perfect, chewy and delicious. So good I made them again to put on my Christmas Cookie trays this year. Spend the extra $ and buy the really good butter!
I was craving a cookie so decided to make these. My first time trying these and making them. It was a very easy and quick recipe. These cookies are freaking delicious!! Will be making these again!
These are SO good!! Love the brown butter twist. Just finishing a first batch – thinking about whipping up a second!!
Quick Question: Can this dough sit in the fridge for a day or so before being baked? I want to take this to a cookie baking party — but already have the dough chilled.
This looks AMAZING!
Hi, Michelle! Yes – that will work fine!
Browned butter + snickerdoodle…what’s not to love?? This recipe produces perfect cookies that get gobbled up before pictures can be taken. Thanks for another great recipe, Ashlea!
I have never made snickerdoodle cookies before, but this recipe was easy to follow. The cookies also came out great and tasted amazing!
Truly the best cookie I have ever eaten! They were perfect! I was very intimidated about making the brown butter but it was so simple! Now, I have to give them away to friends because I could seriously eat the whole batch today! Sundays are my cooking day so I figured I’d add these in! So happy I did! Thank you so much!
I’m so happy you loved these, LeaAnn! this made my heart so happy!