Brown Butter Snickerdoodles



If you love snickerdoodles, you will LOVE these brown butter snickerdoodles!!!  Yes, they are that good, and I don’t think I’ve ever tasted a better snickerdoodle.  Warning: these cookies will be requested by everyone and will be devoured quickly! :)

Recipe from Ambitious Kitchen.


  • 2 1/2 c. AP flour
  • 1 tsp. baking soda
  • 2 tsp. cream of tartar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. sea salt
  • 1 c. unsalted butter, sliced
  • 1 1/4 c. brown sugar
  • 1/2 c. granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 TBSP plain Greek yogurt
  • Rolling cookies:
  • 1/4 c. granulated sugar
  • 2 tsp. ground cinnamon


  1. In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
  2. To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.
  3. In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended and smooth. Beat in the egg, yolk, vanilla, and yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.
  4. Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight.
  5. When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls.
  6. In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt.
  7. Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.

Brown Butter Snickerdoodles:


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