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!
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 Best Snickerdoodle Cookie Recipe with Brown Butter
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.
How to Make Snickerdoodle Cookies
- 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.
- 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.
- 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.
- 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.
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.
