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Close up of a brown butter snickerdoodle cookie.

Brown Butter Snickerdoodles

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  • Author: Julianne Dell
  • Prep Time: 90 minutes
  • Cook Time: 11 minutes
  • Total Time: 1 hour 41 minutes
  • Yield: 20 Cookies
  • Category: Cookies
  • Method: Baked
  • Cuisine: American


Brown butter snickerdoodles are irresistibly soft, chewy cookies with crisp edges and rich, nutty flavor. Rolled in plenty of cinnamon sugar for crunch!


For the cookies

  • 1 1/4 cup (282g) Unsalted butter, browned
  • 2 cups (380g) Granulated sugar
  • 2 Large eggs
  • 1 teaspoon (5ml) Pure vanilla extract
  • 3 ½ cups (420g) All-purpose flour
  • ½ teaspoon Baking soda
  • ½ teaspoon Cream of tartar

For the coating

  • ¼ cup (47.5g) Granulated sugar
  • 1 tablespoon (7.5g) cinnamon


  1. To brown the butter, use a small saucepan, and cut the butter into pieces. Melt the butter over medium heat and allow it to boil and bubble. Once it starts boiling, stir it frequently and it will slowly start to turn an amber color and releases a nutty aroma. Remove the butter from the heat and place in the freezer for 20-25 minutes (but no longer!) and then stir until creamy.
  2. In your stand mixer, combine the butter with the sugar and beat on medium speed until well creamed together. Add the eggs and vanilla extract, mixing until well combined. 
  3. In a separate bowl, combine the dry ingredients: flour, baking soda, and cream of tartar, and add to the wet ingredients. Beat on medium-low speed until well combined and dough starts to form.
  4. In a small bowl, combine cinnamon and sugar. Use a large cookie scoop and scoop cookie dough into the cinnamon sugar and roll to coat the cookie.
  5. Place the cookies on a silicone-lined baking sheet. Refrigerate dough for a minimum of 60 minutes.
  6. Preheat oven to 350° F. Place the cookies about 2 inches apart on your baking sheet. If your cookies have been refrigerated longer than 2 hours, allow them to rest at room temperature for 10 minutes before baking.
  7. Bake at 350° F for 10-12 minutes. Allow the cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.


  • A large cookie scoop will yield about 20 large cookies, a medium-sized cookie scoop will yield 36.
  • For more tips on brown butter, be sure to read through my tutorial. To prepare the brown butter ahead of time, refer back to the blog post for notes and how to prepare. 

Storing and Freezing

  • Make ahead: You can make this dough ahead of time and leave it refrigerated until ready to bake. If refrigerated for more than 2 hours, let them rest at room temperature for 15-20 minutes prior to baking.
  • Store baked cookies in an airtight container at room temperature for 3-4 days.
  • To freeze the cookie dough, pre-scoop the dough, roll in cinnamon and sugar and then refrigerate for 30 minutes. Transfer the dough to an airtight container and freeze. Thaw overnight in the refrigerator, remove 15-20 minutes before baking. Or defrost for 1-2 hours on the counter. You may need an extra minute or two to bake.
  • To freeze baked cookies, cool them completely then transfer them to an airtight container and freeze. 


  • Serving Size: 1 cookie
  • Calories: 222
  • Sugar: 18.8g
  • Sodium: 34mg
  • Fat: 10.1g
  • Saturated Fat: 6.1g
  • Carbohydrates: 31g
  • Fiber: 0.6g
  • Protein: 2.3g
  • Cholesterol: 40.9mg