Brown Butter Snickerdoodles Recipe

Brown Butter Snickerdoodles Recipe

How To Make Brown Butter Snickerdoodles

Whip up a delightful snack for munching with this snickerdoodles recipe! They’re buttery and bold sweet treats rolled in a sugar-cinnamon mix.

Preparation: 3 hours 15 minutes
Cooking: 11 minutes
Cool Time: 2 minutes
Total: 3 hours 28 minutes



  • cupsall-purpose flour
  • 1tspbaking soda
  • 2tspcream of tartar
  • ½tspcinnamon
  • ¼tspsalt
  • 2unsalted butter sticks
  • cupsdark brown sugar,packed
  • ½cupgranulated sugar
  • 1large egg
  • 1egg yolk
  • 1tspvanilla extract
  • 1tbspGreek yogurt,plain

For Rolling Mixture:

  • ¼cupsugar
  • 2tspcinnamon


  1. Whisk together the flour, baking soda, cream of tartar, ½ teaspoon of cinnamon, and salt in a bowl and set aside.

  2. Melt the butter in a saucepan over medium heat. Make sure to whisk consistently while the butter foams.

  3. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk, then remove from heat as soon as the butter begins to brown and give off a nutty aroma.

  4. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.

  5. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined.

  6. Add the dry ingredients slowly, and beat on low speed just until combined.

  7. Chill the dough for 3 hours, or as long as possible in the refrigerator.

  8. Preheat the oven to 350 degrees F.

  9. Once the dough is chilled, measure about 2 tablespoons of the dough and roll into a ball.

  10. Mx the cinnamon and sugar in a bowl. Roll the balls in the cinnamon-sugar mixture, then place the dough balls on the cookie sheet, 2 inches apart.

  11. Bake the cookies for 8 to 11 minutes, or until the edges of the cookies begin to turn golden brown.

  12. Cool the cookies on the sheets for at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.

  13. Repeat with remaining dough.

  14. Serve and enjoy!

Recipe Notes

  • For a ‘puffy’ cookie, place the dough in the fridge overnight.
  • The cookies will look a bit underdone in the middle after baking, but they will continue to cook once out of the oven. For crispier cookies, bake longer.


  • Calories: 210.07kcal
  • Fat: 9.79g
  • Saturated Fat: 6.00g
  • Trans Fat: 0.37g
  • Monounsaturated Fat: 2.56g
  • Polyunsaturated Fat: 0.48g
  • Carbohydrates: 28.86g
  • Fiber: 0.60g
  • Sugar: 16.40g
  • Protein: 2.22g
  • Cholesterol: 41.02mg
  • Sodium: 100.67mg
  • Calcium: 18.84mg
  • Potassium: 87.04mg
  • Iron: 0.90mg
  • Vitamin A: 83.91µg
  • Vitamin C: 0.01mg
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