This snickerdoodle recipe will have your guests begging for another! My Brown Butter Snickerdoodle recipe is rich and perfectly cinnamon sweet.
If you love cookie recipes like we do, try our Churro White Chocolate Chip Cookies too.
Best Snickerdoodle Recipe
Snickerdoodle cookies are some of the best cookies in the cookie world if you ask me!
If you haven’t made a cookie using brown butter before, you are in for the ultimate treat! It takes a little patience, but let me tell you it’s 100% worth it! The brown butter brings a richness to your cookies that is worth every bite!
Why You’ll Love This Recipe
- Rich. This snickerdoodle cookie recipe is made with brown butter which makes them buttery rich and amazing.
- Great For Gift Giving. I love making this recipe for Holiday cookie exchanges, gift giving and just about for any occasion.
Be sure to try my Brown Butter Chocolate Chip Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need For Easy Snickerdoodle Recipe
Here area the ingredients to make brown butter snickerdoodles at home. See the recipe card located at the bottom of the post for full details.
- Salted Butter– For most of my recipes I use salted butter. Unsalted works just fine too.
- Granulated Sugar– This fine sugar gives the cookies their sweetness.
- Dark Brown Sugar– Dark brown sugar is found right next to the light brown sugar in the baking section of the grocery store. It has more molasses and is darker in color than the light.
- Large Eggs– For consistency, I use large size eggs in my baking.
- Vanilla– Use pure vanilla extract for best tasting results.
- All-Purpose Flour– Flour is the main dry ingredient in the cookies.
- Cream of Tartar– Cream of tartar is an ingredient used in snickerdoodle cookies. Gives that snickerdoodle taste.
- Baking Soda– Baking soda helps the cookies rise during baking.
- Kosher Salt– This coarse salt is commonly used in cooking and baking. Find it near the table salt at the grocery store.
- Ground Cinnamon– Ground cinnamon is a spice that the cookies get rolled into with granulated sugar.
How To Make Chewy Snickerdoodle Recipe
Preheat Oven and Prepare Baking Sheet. Preheat oven to 375 degrees F. for a more crisp cookie or 350 degrees F. for a more chewy cookie. Line a large baking sheet with parchment paper.
Brown Butter. Place butter in small saucepan over medium-low heat. Swirl and melt completely. Butter will boil. Continue to swirl and cook until butter turns golden brown and brown bits start forming on bottom of pan. Once butter has a nutty scent and is deep golden brown, remove from heat and transfer to a heat proof bowl. Make sure you spoon out all little black bits from the saucepan. Let brown butter cool at least 15 minutes.
Why Brown Butter?
By browning the butter, you get a richness added to your cookies that is indescribable. It also brings a nice texture to your cookies that you’ll notice as well. Once you brown butter a couple times, you’ll see it’s no biggie at all. Very simple, it just takes some time to watch carefully to make sure the butter doesn’t burn.
Combine Brown Butter and Sugars. Pour slightly warm brown butter in large mixing bowl and add sugars. Beat with spoon until well combined. A good minute or two.
Eggs and Vanilla. Add eggs and vanilla, beating until smooth and well combined.
Dry Ingredients. Add flour, cream of tartar, baking soda and salt into mixing bowl.
Stir Until Dough Forms. Stir mixture just until dough forms.
Cinnamon Sugar. Place sugar and cinnamon into a small bowl stirring to combine. Roll Cookie Dough Into Cinnamon Sugar. Use a medium sized cookie scoop and roll dough pieces in hand. Roll into cinnamon sugar mixture then place onto prepared baking sheet.
Bake. Bake for 9-11 minutes until baked through and starting to cracked on top. Remove from oven and tap pan on stovetop to flatten cookies. If needed, use flat part of a butter knife to press tops of cookies for more cracked texture if desired. Let cool completely before serving.
What Is A Snickerdoodle?
While many think a snickerdoodle cookie is a sugar cookie, a major difference is that a snickerdoodle cookie has cream of tartar in the recipe. It adds that slight tang and chewiness that gives that snickerdoodle taste!
Recipe Tips For Success
- Tap Baking Sheet. When you remove the cookies from the oven, tap the baking sheet onto the stovetop to slightly flatten cookies.
- Press Cookies For More Cracks. For a more cracked top snickerdoodle, take the flat side of a butter knife and press each hot cookie down to add more cracks as shown in the photo above. I used this method for my cookies.
How To Serve Snickerdoodle Cookies
Serve cookies room temperature with your choice of beverage. Ice cold milk is a great choice.
How To Store Snickerdoodles
Store any leftover snickerdoodle cookies in an airtight container or Ziplock baggie for up to 3 days. I generally store them room temperature.
Freezing Instructions
To freeze cookies, place them in an airtight container or freezer safe bag in the freezer for up to 3 months. Thaw before enjoying again.
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Brown Butter Snickerdoodles – Best Snickerdoodle Recipe
Equipment
- Oven
- mixing bowl
- measuring cups
- measuring spoons
- cookie scoop
- baking sheet
- parchment paper
Ingredients
- 2 sticks salted butter
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
Topping
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 375 degrees F. for a more crisp cookie or 350 degrees F. for a more chewy cookie. Line a large baking sheet with parchment paper.
- Place butter in small saucepan over medium-low heat. Swirl and melt completely. Butter will boil. Continue to swirl and cook until butter turns golden brown and brown bits start forming on bottom of pan. Once butter has a nutty scent and is deep golden brown, remove from heat and transfer to a heat proof bowl. Make sure you spoon out all little black bits from the saucepan. Let brown butter cool at least 15 minutes.
- Pour slightly warm brown butter in large mixing bowl and add sugars. Beat with spoon until well combined. A good minute or two. Add eggs and vanilla, beating until smooth and well combined. Add flour, cream of tartar, baking soda and salt, stirring until dough forms. Place sugar and cinnamon into a small bowl stirring to combine. Use a medium sized cookie scoop and roll dough pieces in hand. Roll into cinnamon sugar mixture then place onto prepared baking sheet. Bake for 9-11 minutes until baked through and starting to cracked on top. Remove from oven and tap pan on stovetop to flatten cookies. If needed, use flat part of a butter knife to press tops of cookies for more cracked texture if desired. Let cool completely before serving.
Nutrition
Pin Snickerdoodle Cookies
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