Easy Brown Butter Snickerdoodles: Soft, Chewy, & Bursting with Flavor (No Chill Required!)
As a professional pastry chef, my mission is to craft desserts that genuinely impress. My secret weapon? The unparalleled depth and richness of nutty brown butter! It’s the ingredient that transforms good into extraordinary, whether it’s gooey brown butter rice krispies, my beloved cinnamon rolls with brown butter filling, or these incredible brown butter snickerdoodle cookies.
Imagine your favorite classic snickerdoodle, but elevated to a whole new level of deliciousness. That’s exactly what you get with these brown butter snickerdoodles. Crafted with browned European butter, they boast an intensely rich, buttery, and slightly caramel-like flavor that is simply irresistible. Each cookie features that iconic snickerdoodle tang, perfectly balanced by a delightful cinnamon-sugar coating. The best part? This recipe is surprisingly easy – no chilling of the dough, and no stand mixer required. You’ll achieve perfectly chewy, gooey centers with lightly crispy edges every single time. Prepare for everyone to ask if you bought them from a high-end bakery!
—5 Star Review!—
“This is hands down the best snickerdoodle cookie recipe I’ve ever made. I am obsessed with how chewy and soft they are and have made them at least 5 times in the past month!” Mary R.
Table of Contents
What Makes These Brown Butter Snickerdoodles So Special?
Unlike traditional snickerdoodle recipes, which typically use regular softened butter, these cookies harness the incredible power of browned butter. The process of gently cooking butter until the milk solids toast and turn amber creates a nutty, caramelized aroma and flavor that infuses every bite. This isn’t just a subtle difference; it’s a game-changer that adds a complex, sophisticated dimension to the classic cookie you love. The result is a cookie that’s richer, more fragrant, and utterly unforgettable.
Beyond the enhanced flavor, this recipe is designed for ease and convenience. The “no chill” aspect means you can whip up a batch of dough and have warm, fresh cookies in under an hour. No waiting around for the dough to firm up in the fridge! Plus, with no mixer required, cleanup is a breeze, making this the perfect recipe for busy bakers or anyone craving instant gratification.
And let’s talk texture! We’ve perfected the balance to achieve that ideal snickerdoodle chewiness, paired with a soft, tender interior and just the right amount of crispness on the edges. The secret lies in a careful blend of ingredients, including the essential cream of tartar for that signature tang and a hint of spread, ensuring they bake up perfectly every time without flattening too much or being too cakey.
Let’s Bake Them! Step-by-Step Guide
1
Brown the butter. This is where the magic begins! Use a light-colored, heavy-bottomed saucepan to make it easier to see the color change. Cook the butter over medium heat, stirring constantly, until it melts, foams, and develops a rich, nutty aroma. The milk solids at the bottom will turn amber brown. Be vigilant and remove it from the heat as soon as it reaches this beautiful golden color—you don’t want it any darker, or it will taste bitter and burnt!
2
Whisk in the sugars (after cooling). Once browned, immediately pour the butter (including all those flavorful brown bits!) into a large mixing bowl. It’s crucial to let this butter cool completely to room temperature. This step is non-negotiable! If the butter is too warm when you add the sugars, your cookies will likely spread too much in the oven, resulting in flat, greasy cookies. Patience here pays off in perfect texture.
If you’re as obsessed with the soft and chewy texture of these cookies as I am, you’ll love my chewy brown butter pumpkin snickerdoodles. They feature a similar base dough, proof that this technique is truly a winner, earning over 500 five-star reviews!
3
Whisk in the eggs and vanilla paste. Add the large egg, egg yolk, and vanilla paste (or extract) to the sugar-butter mixture. Whisk vigorously until the mixture becomes thick and lightens in color, leaving a visible trail when you lift the whisk. This aeration incorporates air, which contributes to the cookies’ soft and chewy texture. Stop mixing as soon as this stage is reached to avoid overmixing.
4
Fold in the dry ingredients. Gently fold in the flour, cream of tartar, baking soda, baking powder, and salt using a rubber spatula. Mix until just combined – overmixing can lead to tough cookies. Afterwards, set the bowl aside for 15-20 minutes. This resting period allows the flour to fully hydrate, resulting in a more tender cookie and a dough that’s much easier to scoop and roll evenly.
5
Scoop and roll in cinnamon sugar. Once the dough has rested, it’s time to shape your cookies. For consistent sizing and baking, use a large cookie scoop (about 3 tablespoons per cookie). Roll each portion between your palms to form a smooth ball, then generously coat it in the pre-mixed cinnamon sugar. This classic coating is essential for that signature snickerdoodle flavor and texture.
6
Bake to perfection. Arrange your coated cookie dough balls on parchment-lined baking sheets, leaving enough space for them to spread. Bake for 8-10 minutes. You’ll know they’re perfectly baked when the edges are lightly crispy and golden brown, but the centers still look wonderfully soft and slightly puffy. They might seem underbaked, but this is the key to their incredible gooey texture once cooled. Don’t overbake!
This recipe is a lifesaver when I need a delicious dessert in a hurry. For another equally easy and satisfying treat, be sure to try my chewy brown butter chocolate chip blondies next!
Ingredient Deep Dive & Substitutions
European butter: This is a key player in achieving the cookies’ rich, deep, and truly buttery flavor. European butters like Kerrygold or Plugra have a higher fat content (typically 82-84%) and less water compared to standard American butter (around 80%). This higher fat content contributes to a more tender crumb and a more pronounced browned butter flavor. While American butter can be used, the resulting cookies won’t have the same luxurious richness and depth. If using unsalted butter, add 1/2 teaspoon of salt to your dry ingredients.
Vanilla bean paste: For an intense burst of vanilla flavor, vanilla bean paste is my top choice. It contains real vanilla bean seeds, providing both flavor and visual appeal. If you only have traditional vanilla extract on hand, it can be used in an equal 1:1 substitution. While the flavor will still be delicious, the paste offers a more robust vanilla profile.
Cream of Tartar: This often-overlooked ingredient is vital for authentic snickerdoodles! Cream of tartar provides the distinctive tangy flavor and helps to create that perfectly soft, chewy texture by preventing sugar from crystallizing and activating the baking soda for a lovely rise. Don’t skip it!
All-Purpose Flour: Proper measurement of flour is critical for cookie success. Always use the spoon-and-level method (spoon flour into your measuring cup, then level it off with a straight edge) or, for the most accurate results, use a kitchen scale to measure by weight. Too much flour will result in dry, crumbly cookies.
Tips for Perfect Brown Butter Snickerdoodles
- Don’t Rush Browning the Butter: Keep the heat at medium and stir consistently. The process takes a few minutes, but it’s worth every second for that signature nutty flavor. Once you see amber bits at the bottom and smell the nuttiness, remove it from the heat immediately.
- Cool the Butter Completely: This cannot be stressed enough. Warm butter will cause your cookies to spread excessively, leading to thin, crispy cookies instead of the desired soft and chewy texture. Plan ahead and allow 45-60 minutes for cooling.
- Accurate Ingredient Measurement: Especially for flour and leavening agents. Use a kitchen scale for best results, or the spoon-and-level method for flour.
- Don’t Overmix: Once you add the dry ingredients, mix only until just combined. Overmixing develops gluten, which can make your cookies tough.
- Rest the Dough: The 15-20 minute resting period allows the flour to fully hydrate, making the dough easier to handle and contributing to a softer, more tender cookie.
- Evenly Coat in Cinnamon Sugar: Roll each cookie dough ball thoroughly in the cinnamon sugar mixture for that perfect classic snickerdoodle exterior.
- Watch Your Bake Time: Cookies continue to cook slightly after being removed from the oven. For soft and chewy centers, pull them out when the edges are lightly golden and the centers still look slightly soft and puffy.
- Cool on the Pan Initially: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This allows them to set up and prevents them from breaking.
Storage and Make-Ahead Options
Storage: Freshly baked brown butter snickerdoodles are best enjoyed warm, but any leftovers are still incredibly delicious! Store them in an airtight container at room temperature for up to 3-4 days. For optimal freshness, you can gently reheat them in the microwave for a few seconds or a low oven.
Freezer: These cookies are excellent for freezing, either baked or as dough. Once rolled in cinnamon sugar, place the cookie dough balls on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer the frozen dough balls to an airtight freezer-safe container or a large freezer bag. They can be stored for up to 2-3 months. When ready to bake, simply place them on a parchment-lined baking sheet and bake directly from frozen, adding a few extra minutes to the baking time until the edges are golden.
Make Ahead: If you prefer to prepare the dough in advance, you can make the cookie dough one day ahead and keep it tightly covered in the refrigerator. Before baking, let it sit at room temperature for about 15-20 minutes to soften slightly, then scoop and roll as usual. I don’t recommend refrigerating the dough for longer than 24 hours to maintain the best texture and flavor.
If you tried this or any other recipe on my website, please let me know how it went in the comments below; I love hearing from you! Also, please leave a star rating while you’re there to help other bakers discover this delicious recipe! You can also tag me on Instagram or Facebook so I can check out your amazing creations!
Easy No Chill Brown Butter Snickerdoodle Cookies
Equipment
- large 3 tablespoon cookie scoop
Ingredients
- 14 1/2 tablespoons salted European butter, *See notes below*
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons light brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla paste, or extract
- 2 cups all-purpose flour, *See notes below for measuring*
- 1 1/2 teaspoons cream of tartar
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup granulated sugar, for rolling
- 2 teaspoons cinnamon, for rolling
Instructions
- In a stainless steel pan, cook the butter over medium heat, stirring occasionally, until it looks foamy, smells nutty, and the bottom is covered in amber brown milk solids.14 1/2 tablespoons (202 g) salted European butter
- Take the pan off the heat and pour the butter into a large bowl. Make sure to scrape all of the butter and browned bits from the pan with a rubber spatula. You should have about 170 g or 3/4 cup browned butter. Let the browned butter cool until it feels room temperature. The time it takes will depend on how warm your kitchen is; for me, this takes about 45-60 minutes.
- Preheat the oven to 350 F/180 C and line 2-3 baking sheets with parchment paper.
- Whisk the brown and white sugar into the browned butter.1/2 cup (100 g) granulated sugar, 1/2 cup + 2 tablespoons (128 g) light brown sugar
- Whisk in the egg, egg yolk, and vanilla.1 large (50 g) egg, 1 large (18 g) egg yolk, 2 teaspoons vanilla paste
- Use a rubber spatula to fold in the flour, cream of tartar, baking soda, baking powder, and salt until just combined. Set the bowl aside for 15-20 minutes so the dough is easier to scoop.2 cups (260 g) all-purpose flour, 1 1/2 teaspoons cream of tartar, 1/2 teaspoon fine sea salt, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder
- In a small bowl, mix together the sugar and cinnamon.1/4 cup (50 g) granulated sugar, 2 teaspoons cinnamon
- Scoop the dough into 3 tbsp (66 g) sized portions and roll them in the cinnamon sugar. Place them on one of the lined baking trays (only 6-7 cookies per tray). Bake for 8-10 minutes or until the edges are light golden brown with soft and puffy centers.
- Let the pan cool on a wire rack for 5 minutes, then transfer the cookies with a spatula to the rack to finish cooling.
Video
Notes
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.