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Brown Butter Snickerdoodles

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  • Author: Julie
  • Prep Time: 25 minutes
  • Cook Time: 11 minutes
  • Total Time: 36 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


I LOVE the flavor and texture of these Brown Butter Snickerdoodles. They are ultra buttery and thin, with a crisp edge and chewy center.


  • 1/2 cup salted butter (1 stick)
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla 
  • 1 1/3 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon 

For Rolling

  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons cinnamon


  1. In a small saucepan, melt butter over medium heat.  It will start to bubble up and foam.  Swirl the butter gently as it bubbles.  When you can see brown bits in the melted butter, and smell a nutty aroma, remove from heat.  Allow it to cool slightly.  
  2. Preheat the oven to 350 degrees.  
  3. In the bowl of an electric mixer with the paddle attachment, beat brown butter, brown sugar, and granulated sugar together on medium speed.  Add the egg and vanilla and mix until smooth and light brown in color.  
  4. In a separate bowl, mix flour, baking soda, cream of tartar, salt, and cinnamon.  Add gradually to the mixing bowl at low speed until a dough forms.  Do not over mix.  The dough will be somewhat soft, but not sticky. 
  5. Combine sugar and cinnamon in a small bowl.  Scoop the dough into 1 1/2 tablespoon sized balls and roll them in the cinnamon and sugar mixture.  Place six on a baking sheet at a time, and place into the oven.  
  6. Bake them until they are puffed and crackled on top (usually around 8 minutes), then remove from the oven, and carefully drop them (from about 1 foot height) onto the countertop to deflate the cookies.  Then place them back into the oven and bake for another 1-3 minutes.  When they are just slightly browned around the edges, remove them from the oven and drop onto the countertop to deflate one more time.  
  7. Allow to cool for 3-4 minutes on the baking sheet and then transfer to a cooling rack.  


  • Serving Size: 1 Cookie
  • Calories: 185
  • Sugar: 15g
  • Sodium: 165mg
  • Fat: 8.2g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2.6g
  • Trans Fat: 0.3g
  • Carbohydrates: 26g
  • Fiber: 0.6g
  • Protein: 2.1g
  • Cholesterol: 36mg