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Irresistible Brown Butter Snickerdoodle Crinkle Cookies

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These brown butter snickerdoodle crinkle cookies feature a rich, nutty flavor with a crackled cinnamon sugar crust, offering a soft and chewy texture inside with crisp edges. Perfect for any occasion, they come together quickly with simple ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (344g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the cinnamon sugar coating:
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently with a heat-resistant spatula. The butter will foam, then start to brown and smell nutty after about 5–7 minutes. Watch closely so it doesn’t burn. Remove from heat and let cool slightly (about 10 minutes).
  2. Mix sugars and eggs: In a large mixing bowl, combine 1 cup (200g) granulated sugar and 1/2 cup (100g) brown sugar. Add 2 large eggs (room temperature) and 1 teaspoon vanilla extract. Beat with an electric mixer or whisk until the mixture is smooth and slightly pale, about 2–3 minutes.
  3. Add browned butter: Slowly pour the cooled browned butter into the egg mixture while mixing on low speed to combine.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 3/4 cups (344g) all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add this to the wet ingredients until a soft dough forms. Don’t overmix—stop once everything is just combined.
  5. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  6. Prepare cinnamon sugar: In a small bowl, mix 1/4 cup (50g) granulated sugar with 2 teaspoons ground cinnamon.
  7. Form and coat the dough balls: Using a tablespoon or cookie scoop, portion dough into balls (about 1.5 tablespoons or 25g each). Roll each ball generously in the cinnamon sugar mixture until fully coated.
  8. Bake: Place dough balls 2 inches apart on parchment-lined baking sheets. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes. The edges should be set but the center still soft.
  9. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown the butter carefully to avoid burning; remove from heat as soon as it turns golden brown with a nutty aroma. Chilling the dough is essential for perfect crinkles and easier handling. Remove cookies from oven when edges are set but centers still look soft to maintain chewy texture. Dough can be refrigerated up to 48 hours before baking. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: brown butter, snickerdoodle, crinkle cookies, cinnamon sugar, soft chewy cookies, easy homemade cookies

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