Name: The Ultimate Chewy Brown Butter Snickerdoodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 c (2 sticks) unsalted butter; 1 1/2 c granulated sugar; 1/4 c packed light brown sugar; 2 large eggs; 1 large egg yolk; 2 tsp vanilla extract; 2 3/4 c all-purpose flour; 2 tsp cream of tartar (for tang and texture); 1 tsp baking soda; 1/2 tsp salt; 1/4 c granulated sugar; 2 tsp ground cinnamon

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I love a classic Snickerdoodle—that tangy, velvety soft texture dusted in cinnamon sugar is pure nostalgia. But I’m going to let you in on my secret to taking this perfect cookie and giving it a massive, gourmet wow factor.

The secret is simple: brown butter.

This is a flavor infusion hack that changes everything. We don’t just melt the butter; we cook it until it becomes nutty, toasty, and golden-brown. This one easy step adds a rich, caramel-like depth that transforms the cookie from simple to absolutely unbelievable.

It’s a no-stress recipe that guarantees a chewy, soft, luscious Snickerdoodle every time. Just be prepared to share this recipe, because everyone will ask you what your secret is!

Why You’ll Love This Recipe

The Ultimate Chewy Texture: These cookies are unbelievably soft and chewy, not cakey. The key is using melted (and browned!) butter and a precise baking time.
Brown Butter Flavor Infusion: The nutty, rich brown butter adds a complex, caramel-like flavor that elevates the cinnamon and tang of the cream of tartar.
A Showstopper Upgrade: This is a classic cookie with a gourmet, easy wow factor. It’s perfect for holiday cookie exchanges or a weekend baking project.

Step-by-Step Instructions

First, the most important step: the brown butter flavor infusion. In a large, heavy-bottomed pot or dutch oven, melt the butter over medium heat. Continue to cook, swirling the pan constantly, until the butter foams, the milk solids turn a nutty brown, and your kitchen smells divine. Do not walk away! This process moves fast. Immediately pour the brown butter into a large mixing bowl to cool slightly.

While the butter cools, prepare the cinnamon-sugar coating and set it aside. Now, into your bowl of warm brown butter, whisk in the granulated sugar and brown sugar. This combination helps create the ultimate chewy texture.

Next, whisk in your egg, egg yolk (the extra yolk is my pro-tip for richness!), and vanilla extract.

Now, in a separate bowl, whisk together the flour, cream of tartar (this is essential for the classic Snickerdoodle tang!), and baking soda. Add the dry ingredients to the wet and mix on low speed until the dough is just combined.

Now for the fun part! Scoop the dough into small balls (about 2 tablespoons each). Roll each ball completely in the cinnamon-sugar mixture. Don’t be shy! This gives the cookie its distinctive look and its sweet, spicy crunch.

Finally, place the dough balls on a baking sheet and bake for just 8-10 minutes. The secret to that chewy center is to pull them out when the edges are set but the centers still look slightly puffy and soft. They will finish setting on the pan, giving you that soft, luscious center.

Ava’s Notes

The Brown Butter is the Wow Factor: For the best results, use a dutch oven to ensure even browning without burning.
Cream of Tartar is Non-Negotiable: This is what gives a Snickerdoodle its signature subtle tang and that amazing, velvety soft texture. Don’t skip it!
The Extra Egg Yolk: Adding an extra egg yolk to the dough is my pro-tip for richness and chewiness. It adds fat without extra liquid, creating a dense, luscious cookie.
Chewy Secret: Pull the cookies out slightly under-baked. This guarantees they stay soft and chewy for days.

Tools You’ll Need

Dutch Oven: Essential for browning the butter evenly without scorching.
Cookie Scoop (2 Tbsp): For ensuring every cookie is the same size and bakes perfectly.
Parchment Paper: For easy cleanup and preventing sticking.

The Ultimate Chewy Brown Butter Snickerdoodles

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

A wow factor upgrade! Unbelievably soft and chewy Snickerdoodles with a rich, nutty brown butter flavor infusion and a perfect cinnamon-sugar coating.

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Ingredients

For the Cookies:
1 c (2 sticks) unsalted butter
1 1/2 c granulated sugar
1/4 c packed light brown sugar
2 large eggs
1 large egg yolk
2 tsp vanilla extract
2 3/4 c all-purpose flour
2 tsp cream of tartar (for tang and texture)
1 tsp baking soda
1/2 tsp salt
For the Coating:
1/4 c granulated sugar
2 tsp ground cinnamon

Directions

Brown the Butter: In a medium dutch oven or heavy bottomed pot, melt the butter over medium heat. Continue to cook, swirling constantly, until the foam subsides and the milk solids turn golden brown and nutty (about 5-7 minutes). Immediately pour the brown butter into a large mixing bowl to cool slightly.
Make Coating: Combine the coating sugar and cinnamon in a small shallow bowl; set aside.
Mix Wet Ingredients: Add the 1 1/2 cups granulated sugar and brown sugar to the brown butter; whisk until combined. Whisk in the eggs, egg yolk, and vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Mix Dough: Gradually add the flour mixture to the wet ingredients and mix on low speed until just combined.
Roll & Bake: Preheat oven to 375°F (190°C). Scoop the dough into 2-tablespoon-sized balls. Roll each ball completely in the cinnamon-sugar coating. Place on baking sheets 2 inches apart.
Bake: Bake for 8–10 minutes, or until the edges are set but the centers still look soft and slightly puffed.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They will finish setting as they cool, ensuring a soft, chewy center.

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