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These aren’t your average snickerdoodles. By browning the butter, you add a deep, toasty richness that makes these cookies unforgettable. They’ve got that perfect balance—crispy edges, soft centers, and just the right amount of spice from the cinnamon sugar coating. I’ve baked these for years, and they disappear faster than any other cookie I make.
Ingredients You’ll Need
- Unsalted butter: You’ll use half browned and half softened. Browning half gives flavor, while the softened butter ensures the dough stays workable.
- Light brown sugar: Adds moisture and a subtle molasses note that pairs perfectly with the brown butter.
- Cream of tartar: The secret to that classic snickerdoodle tang. Don’t skip it—it’s what sets these apart from sugar cookies.
- Fresh cinnamon: For the coating, use freshly ground if possible. The aroma alone will make your kitchen smell incredible.
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Making the Cookies
- Browning the butter:
- Melt half the butter in a light-colored pan over medium heat. Swirl it constantly as it foams. Once it turns a deep amber and smells nutty, immediately pour it into a bowl to stop the cooking. Let it cool slightly so it doesn’t scramble the eggs.
- Mixing the dough:
- In a large bowl, beat the browned butter, softened butter, and both sugars until fluffy. Add the egg, yolk, and vanilla, mixing until fully incorporated. Whisk together the flour, cream of tartar, baking soda, and salt, then gradually stir into the wet ingredients just until combined.
- Shaping and coating:
- Roll dough into 1.5-inch balls. Mix the cinnamon and sugar in a shallow bowl, then roll each ball generously to coat. Place them 2 inches apart on parchment-lined sheets—they’ll spread just enough.
- Baking to perfection:
- Bake at 350°F for 10–12 minutes. They’re done when the edges are golden but the centers still look slightly underbaked. Let them sit on the tray for 5 minutes; they’ll firm up as they cool.
The first time I made these, I was skeptical about browning butter for cookies. Now? I’ll never go back. The way the toasty notes play off the cinnamon sugar is pure magic.
Serving Ideas
Pair these with a cold glass of milk or crumble them over vanilla ice cream. They’re also fantastic with a cup of chai tea—the spices complement each other beautifully.
Recipe Twists
For a cozy variation, add a pinch of cardamom to the cinnamon sugar. If you love salt with sweet, sprinkle flaky sea salt on top right after baking. Maple lovers can swap the vanilla for maple extract.
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Storing Tips
Keep leftovers in an airtight container for up to 5 days. To freeze, shape the dough balls and freeze on a tray before transferring to a bag. Bake straight from frozen, adding 1–2 extra minutes.
These cookies ruined me for all other snickerdoodles. The brown butter makes them irresistible, and the texture is absolute perfection. Once you try them, you’ll understand why they’re the only version I make now.
Frequently Asked Questions
- → What does browning the butter do?
- Browning the butter adds a nutty, rich flavor that enhances the overall taste of the cookies.
- → Why do the cookies deflate after baking?
- These cookies are meant to be crisper, so a slight deflation is normal and contributes to their texture.
- → Can I use salted butter instead of unsalted?
- Yes, but reduce the amount of added salt in the recipe to avoid overly salty cookies.
- → How do I store leftover cookies?
- Store them in an airtight container at room temperature to maintain their crispness.
- → Can I freeze the cookie dough?
- Yes, you can freeze the dough balls before baking. Simply place them on a tray and freeze, then transfer to a freezer bag.