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Brown Butter Snickerdoodles

  • Author: by Mary
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 minutes
  • Yield: 32 1x


Units Scale
  • Dough
  • 1 cup unsalted butter
  • 2 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/2 tsp of salt
  • 3/4 cup packed dark brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • For Rolling
  • 1/4 cup sugar
  • 2 tsp cinnamon


  1. Preheat the oven to 350F.
  2. In a heavy saute pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container so it won't continue to cook. Let the butter cool for 5-10 minutes before proceeding.
  3. In medium bowl, combine the flour, baking powder, cinnamon, and salt. Whisk together and set aside.
  4. Once the butter has cooled slightly, mix it together with the two sugars. Add the eggs, one at a time, whisking to fully incorporate, then add the vanilla and mix again. Combine the wet and dry ingredients and fold together until homogenous.
  5. Combine the 1/4 cup sugar and 2 tsp cinnamon in a very small bowl. Mix together completely.
  6. Roll the dough into 1/8 cup-sized balls and then roll in the cinnamon-sugar mixture. Bake for 10-12 minutes on a parchment lined baking sheet. Cookies will not spread very much, and will not look done when you take them out of the oven. Do not over bake!