Brown Butter Snickerdoodles

Brown Butter Snickerdoodles

WOW. That’s all I have to say these cookies are amazing. Brown Butter Snickerdoodles cookies are the best snickerdoodles I have EVER encountered. Brown butter truly does makes everything better. But we already knew that didn’t we? Brown Butter Chocolate Chip Cookies.

These cookies are thick, puffy, snickerdoodle-y with caramel nutty hints in the background of the cookie.

Seriously Monique came up with a WINNER with this recipe.

Brown Butter Snickerdoodles

This dough is relatively easy to make you just need to chill it before baking. 3 hours to be exact.

Anytime and every time I make Snickerdoodles this will be the recipe I use. Absolutely fabulous. End of story.

Brown Butter Snickerdoodle

Prep Time: 15 hours

Cook Time: 10 hours

Total Time: 3 hours, 35 minutes

Yield: 30

Brown Butter Snickerdoodle


  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup/2 sticks unsalted butter
  • 1 1/4 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 1 tablespoon plain greek yogurt/sour cream
  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon


  1. In a medium bowl mix together the flour, baking soda, cream of tartar, 1/2 tsp cinnamon and salt. Set aside.
  2. In a medium saucepan over low-medium heat cook the butter. Cook until it reaches a brown/caramely color. The butter will begin to have a nutty aroma. Take off and pour into another bowl to cool.
  3. Im bowl of an electric mixer combine butter, brown sugar and 1/2 granulated sugar until mixed together. Add in egg and egg yolk. Add in vanilla and greek yogurt.
  4. Slowly mix dry ingredients into wet ingredients. Wrap in plastic wrap and chill for at least 3 hours.
  5. After chilling preheat oven to 350F and line a baking sheet with a silpat liner.
  6. in a small bowl combine 1/4 granulated sugar and 2 teaspoons of cinnamon.
  7. Scoop dough to 2 tablespoons size and roll in cinnamon sugar.
  8. Place on baking sheet and bake for 9-11 minutes. Take them out when they look almost done. Let cool on pan for 5 minutes then transfer to a wire rack.

Recipe Source: Ambitious Kitchen 

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  1. I used dark brown sugar in my dough, because frankly, it s awesome and I find that a higher ratio of brown sugar vs. granulated sugar always makes a cookie more chewy and rich with that tiny hint of a caramel flavor. Of course I used an extra egg yolk for richness and added brown butter too! I find that brown butter is sort of a necessity in life; it brings a gorgeous flavor and acts like man-bait. I am serious by the way.

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