The Best Snickerdoodle Recipe with Brown Butter

April 13, 2024

Soft and chewy and full of flavor, these Brown Butter Snickerdoodle Cookies are my family’s favorite recipe! They’re sure to be yours too!

Snickerdoodle cookies on a cooling rack.

While chocolate chip cookies are my all-time favorite cookie, I do love a good snickerdoodle cookie! “Good” is a crucial part to that statement. A dry, flavorless snickerdoodle is never worth my time, but a soft and chewy snickerdoodle, with a slightly crispy edge, that’s also full of flavor is something dreams are made of!

As simple and classic as this cookie is, there’s definitely good versions and not-so-good versions.

Why use brown butter?

Browning butter is a simple way to elevate your cookies and desserts. Brown butter adds a lovely depth of flavor, richness and even a bit of nuttiness to cookies. It really takes a dessert to the next level. In fact, I love using brown butter in cakes too. Have you tried my Brown Butter Cake yet? Definitely add it to your list!

The other week I set out to work on my own recipe for snickerdoodles, one that would be memorable and become a fan-favorite in my house and right here on the blog. After a few rounds of recipe testing, I’ve landed on what my family and I think is the best snickerdoodle recipe.

What makes this recipe different and so delicious?

A basic snickerdoodle recipe is pretty similar from baker to baker, but what I think makes these cookies stand out are these small changes:

1. Brown butter – taking time to brown the butter is a game changer in these snickerdoodle cookies. The brown butter gives the cookies some depth and warmth, and really amps up the flavor.

2. Brown sugar – using a little brown sugar, in addition to the granulated sugar, helps to increase the chewy texture, as well as the flavor (thanks to the molasses in the brown sugar).

3. Large cookie size – the first time I made these snickerdoodles, I used a smaller cookie scoop and didn’t think they baked as well. Using the larger cookie scoop (1.5 inch) helps enhance the chewy center.

4. Slightly under bake – it’s really important you don’t overbake these cookies. In fact, take them out even if they look slightly underdone (9 to 10 minutes should be plenty of time). The cookies will continue to bake as they cool on the pan. Once they’ve cooled completely, you’ll have a slightly crispy edge and a chewy center.

5. Higher bake temperature – we’re increasing the baking temperature to 375 degrees F from the typical 350 F to help achieve that slightly crispy edge without over baking and drying out the cookies.

Stack of brown butter snickerdoodle cookies.

How to Make Snickerdoodle Cookies

  1. Brown the butter in a saucepan over medium heat. This is an important step as it cooks the butter and brings out the flavor in the cookies. You don’t need to stir much during this process. Just make sure to keep your eye on the butter once it’s melted. It’s done cooking when you start to see brown specs at the bottom of the pan. Once the butter is cooked, remove it from the heat and allow it to cool to room temperature. It doesn’t need to be set before using in the cookies.
  2. Make sure to use cream of tartar AND baking soda. Cream of tartar gives this cookie it’s signature tangy flavor and chewy texture. It also helps to create the cinnamon-filled cracks as the cookie bakes. The baking soda helps the cookies to rise as well.
  3. Roll the cookie balls into a cinnamon-sugar mixture. In fact, do it twice to ensure the cookies are completely covered in cinnamon-sugar before baking.
  4. Bake at 375 degrees F for 9 to 10 minutes, just until the edges look set.  These snickerdoodle cookies need to be soft and chewy so be sure not to overbake them.
Is there a substitute for cream of tartar?

Yes, but I haven’t experiment with a sub in these cookies. I did find a blog post by Treat Dreams that offers some advice that I think you’ll find helpful.

How to Adjust This Recipe for Thicker Cookies

While I like my snickerdoodles on the thinner side with a chewy center, I know many of you may prefer a thicker cookie. Here are a few ideas for creating a thicker cookie from my recipe:

  • Increase the flour by ¼ to ½ cup.
  • Don’t use melted butter – instead, after you’ve browned the butter, place it in the refrigerator to get become a solid again.
  • Refrigerate the cookie dough before baking it.
Snickerdoodle cookies on a cooling rack.

Snickerdoodle Cookies

5 from 24 votes
Flavorful and chewy snickerdoodle cookies with brown butter.
Servings 30


  • 3 cups (360 g) all-purpose flour
  • 2 teaspoons (6.8 g) cream of tartar
  • 1 teaspoon (4 g) baking soda
  • 1 teaspoon (6 g) salt
  • 1 cup (226 g) unsalted butter
  • 1 1/4 cups (250 g) granulated sugar
  • 1/2 cup (110 g) brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon (8.2 g) ground cinnamon
  • 1/4 cup (50 g) granulated sugar


  • Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a medium size mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  • In a medium saucepan, cook the butter over medium heat until brown specs form. (See blog post above for more details).
  • In the bowl of an electric mixer, fitted with the paddle attachment, beat the brown butter ,1 ¼ cups granulated sugar and brown sugar on medium-high speed until smooth, about two minutes.
  • Mix in the eggs and vanilla and stir until well combined
  • With the mixer on low, add the flour mixture and stir until combined.
  • With a 1.5 inch cookie scoop (about 1.2 ounces), scoop cookie dough and roll into balls.
  • Stir together the ¼ cup granulated sugar and cinnamon in a small bowl.
  • Roll each cookie dough ball in the cinnamon sugar mixture and place onto the baking sheet about 3 inches apart.
  • Bake the cookies for 9 to 10 minutes. They may look slightly underdone, but once they cool completely, they'll have a soft and chewy center.
Course: Dessert
Cuisine: Cookies
Keyword: Snickerdoodle, Snickerdoodle Recipe, Snickerdoodles

Join the Conversation

  1. Can’t wait to try these!

    BTW, I think you have an error in the story part…you say you are increasing the oven temp to 375 from 400….maybe you mean from 350?

    1. Yes yes! Thank you!

  2. Allisha Politis says:

    How much vanilla?

    1. 2 teaspoons. Just added that. Sorry!

  3. I was wondering how much vanilla you added?

  4. 5 stars
    These are soo delicious! Seriously. Crispy edges. Chewy inside. And the flavor is exceptionally good. Perfection. I baked mine about 15 minutes.

  5. 5 stars
    love these!! These are my husbands new favorite!! The brown butter is amazing. Now I next time I’ll omit the cinnamon sugar and just add chocolate chips ❤️🤤

  6. 5 stars
    Absolutely delicious !!! I am going to bake it again just because it was so good! <3

  7. 5 stars
    Super good cookies! I baked for 9 min, flattened them gently with a spatula when they came out. They were perfect – soft, chewy, crunchy-sugary-cinnamony! I cut the sugar in the cookies by about 1/2 cup (I find American desserts to be a bit too sweet), and increased cinnamon in the topping. Everyone loves these 👌❤️

    1. I love to hear it! thank you!

  8. We made these during Christmas, everyone loved them!! These might be my favorite cookie of all time. Make these, I promise you will love them!!

  9. Eve of Father’s Day, Pa’s favorite cookie was the Snickerdoodle.
    I like to cook/bake family recipe’s or family’s favorites to feel close and to bring joy. Truly is one way to feel close to those who have gone home. This recipe is exceptional, perfect cookies every single cookie came out perfect! Thank you for helping me remember my Pa.

    1. Thank you so much!!

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