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+ servings
Snickerdoodle cookies on a cooling rack.
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5 from 8 votes

Snickerdoodle Cookies

Flavorful and chewy snickerdoodle cookies with brown butter.
Course: Dessert
Cuisine: Cookies
Keyword: Snickerdoodle, Snickerdoodle Recipe, Snickerdoodles
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 1/4 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 1/4 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.