Brown Butter Snickerdoodle Cookies

Brown Butter Snickerdoodle Cookies

Watch the video for this recipe:

Snickerdoodle cookies are one of the best cookies you can prepare for the holiday season. Bursting with cinnamon flavor it’s like these cookies are a shout out to start holiday baking as soon as the cold season is starting. Snickerdoodle cookies are nothing else than some buttery cinnamon cookies rolled into a cinnamon sugar mixture and then baked until soft, thick and puffed and the smell while baking fills all the house with pure joy and happiness.


The recipe is very quick and easy to prepare, the dough needs no chilling before baking, you can actually have these cookies done in less than 30 minutes which is absolutely great.


What is specific to snickerdoodle cookies is the use of cream of tartar instead of baking powder, which brings their specific tangy flavor and helps them rise more and makes them softer. Browning the butter gives them an irresistible nutty flavor, so if possible don't skip this step.  You can make these cookies in advance, and you can even freeze baked cookies for up to two months.


Related Posts:
Butter Cookies (Pastisetas)
Peanut Butter Stuffed Chocolate Cookies
Eggless Chocolate Oatmeal Cookies


Prep time clock
Cook time clock
Total time clock
  • Makes about 18-20 cookies
  • 1/2 cup (110g) butter, unsalted
  • 1/3 cup (70g) light brown sugar
  • 1/3 cup (70g) sugar
  • 1 egg
  • 1 tsp (5g) vanilla extract
  • 1 1/4 cup (160g) all-purpose flour
  • 1 tsp (3g) cream of tartar
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 tsp (2g) cinnamon
  • Cinnamon Sugar
  • 2 tbsp (30g) sugar
  • 2 tsp (6g) cinnamon
  1. Preheat the oven to 375°F (190°C) . Line two baking sheets with parchment paper.
  2. Place butter into a small saucepan and cook over medium heat, stirring occasionally until butter gets a nutty brown color. It may take a few minutes.
  3. Sieve the butter into a large bowl and let cool to room temperature.
  4. Add both sugars over the brown butter and start mixing until creamy. Add egg and vanilla and continue mixing until well incorporated and creamy.
  5. In a medium bowl mix flour with cream of tartar, baking soda, salt and cinnamon.
  6. With the mixer on low gradually incorporate it into the butter mixture.
  7. In a small bowl whisk together the sugar and cinnamon.
  8. Use an ice cream scoop to take equal amounts of dough (about one big tablespoon) and roll into balls with your hands.
  9. Roll each ball into the sugar cinnamon mixture and place on the prepared baking sheet.
  10. Sprinkle flaky sea salt (fleur de sel) on top of each.
  11. Bake for 7-9 minutes until edges are browned and centers are puffed.
  12. Cool completely on a cooling rack.
Brown Butter Snickerdoodle Cookies-1
Nutrition facts 1 Serving out of 20` - Calories:104, Fat:4.8g , Saturated Fat:2.9g, Carbohydrates:14.3g, Sugar:7.5g , Fiber:0.4g, Protein:1.2g , Cholesterol:20mg , Sodium 135mg 6%, Vitamin D 4mcg 19%, Calcium 9mg 1%, Iron 0mg 3%, Potassium 44mg 1%, daily percent values are based on a 2000 calorie diet
On January 23, 2021 at 02:06 pm, Crislyn said...
Hello, I have always been a follower in your Facebook page and website. Thanks for sharing this. Can this be stored overnight, like a chocolate chip dough? Thanks :)
On February 11, 2021 at 11:47 am, Sara said...
Hello!! Love your recipes!! Today I decided to make these beautiful cookies, but I only have normal white sugar. Is it ok to substitute the light brown sugar for the normal one? If so, shoul I use 70gr as well? Thank you so much!

Post a comment

6 + 4 =
Home | About | Recipes | Contact
© Copyright 2021 Home Cooking Adventure