Brown Butter Snickerdoodles
Prep time
Cook time
Total time
Everyone's favorite cinnamon-sugar cookie made with aromatic browned butter.
Serves: 24 cookies
  • 8 ounces (2 sticks) unsalted butter, cut into ½-inch cubes
  • 2¾ cup all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 tablespoon plus 2 teaspoons cinnamon, divided
  • ½ teaspoon kosher salt
  • 1 cup plus 3 tablespoons granulated sugar, divided
  • ½ cup firmly packed brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  1. In a medium sized skillet (it's best to use something with more surface area so the butter browns faster), melt your butter over medium heat, stirring occasionally, until the foam disperses, the butter is an amber/brown color, and it has a nutty aroma (8-10 minutes). Remove from the heat and allow to cool slightly, then pour into the bowl of your mixer and beat on medium-low speed to release the heat and bring it to room temperature (5-7 minutes).
  2. In a large bowl, whisk together your flour, cream of tartar, baking soda, 1 tablespoon of cinnamon, and salt. Set aside.
  3. When the butter has cooled enough, add in the sugars and beat until the mixture looks like wet sand, about 2 minutes. In a small bowl, beat together the eggs, milk, and vanilla, then pour it into the sugar mixture and beat until just combined, scraping down the sides of the bowl as needed. Add in the flour mixture and beat until just moistened. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or as long as 24 hours.
  4. Preheat your oven to 400 degrees F. Combine the 3 tablespoons of granulated sugar and 2 teaspoons of cinnamon. Scoop about 2-tablespoon sized balls of dough and roll in the cinnamon mixture (I made tiny cookies so I could give them out as gifts, so I did about 2-teaspoon sized balls and adjusted the baking time accordingly). Bake on parchment lined cookie sheets for 10-12 minutes or so, rotating the pans halfway through cooking time, until the cookies are set and lightly golden around the edges. Allow to cool before removing from the pans and storing. These will keep well in an airtight container at room temperature for up to 1 week.
Recipe by The Crepes of Wrath at