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Snickerdoodle Cookies The Classic Sugar Cookie Made Better With Brown Butter

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These brown butter snickerdoodle cookies are a warm, cozy upgrade to the classic sugar cookie. Rich with nutty, toasty notes from browned butter and finished with a fragrant cinnamon sugar coating, they deliver a pillowy-soft center and delicately crisp edges. This easy-to-follow recipe is perfect for holiday baking, cookie exchanges, or anytime you’re craving something nostalgic with a modern twist.

Ingredients

Scale

For the dough:

  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the cinnamon sugar coating:

  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 1 ½ cups sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. In a small bowl, mix together the ¼ cup sugar and cinnamon for coating.
  7. Scoop tablespoon-sized amounts of dough and roll into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
  8. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 8–10 minutes, or until the edges are set and the centers look slightly underbaked.
  10. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Make ahead: The dough can be made up to 48 hours in advance and refrigerated. Let it soften slightly before scooping.

  • Browning butter: Keep a close eye while browning; it can burn quickly once the milk solids sink and begin to toast.

  • No mixer needed: This recipe can be mixed by hand once the butter is browned and cooled.

  • For thicker cookies: Chill the dough for 30 minutes to prevent excess spreading.

  • Spice it up: Add a pinch of nutmeg or cardamom to the cinnamon sugar for an extra kick.

  • Gifting tip: Pair snickerdoodles with chocolate crinkle cookies and gingerbread in a festive tin or cookie gift box.

Find it online: https://claradelish.com/snickerdoodle-cookies-the-classic-sugar-cookie-made-better-with-brown-butter/