Well send you one email a week with content you actually want to read, curated by Anna, Coco and Andy.

Please enter a valid email address.

Please check your inbox for updates.

An unsung hero in the cookie world, snickerdoodles are a gooey, sugary treat brimming with fall flavors but perfect for any time of the year.

Our version calls for brown butter to create a wonderfully full-bodied flavor. Easy to make and even easier to eat. We bet you can’t have just one!

How to Make It

Difficulty: Easy

Overall Time: 1 hr

Prep Time: 40 min

Cook Time: 20 min

Serves: Makes 16 cookies

  • ½ cup butter, at room temperature
  • 1 ¼ cup plus 2 tbsp all-purpose flour
  • ½ tsp baking soda
  • ½ tsp cream of tartar
  • ¾ tsp kosher salt, divided
  • 1 cup granulated sugar, divided
  • ¼ cup light brown sugar
  • 1 egg, at room temperature
  • 1 tsp vanilla extract
  • 2 tbsp ground cinnamon
  1. Melt butter in a small frying pan over medium heat. Cook, stirring occasionally, until butter is a deep golden-brown, about 5 to 8 minutes. Then, transfer to a large bowl and chill in refrigerator until almost solid, approximately 30 minutes.
  2. Arrange rack in center of oven. Preheat oven to 375˚F degrees. Line two baking sheets with parchment paper.
  3. Whisk flour with baking soda, cream of tartar, and ½ tsp salt in a medium bowl. Set aside.
  4. Add ½ cup granulated sugar and brown sugar to bowl with butter. Using a hand mixer, beat until fluffy and light in color, about 5 minutes. Add the egg and vanilla. Then, beat until combined. Add the dry ingredients and mix until well-combined. Scrape the bottom and sides of the bowl and mix again.
  5. Combine remaining ½ cup granulated sugar, ¼ tsp salt, and cinnamon in a small bowl.
  6. Roll dough into balls roughly two tablespoons in size. The dough will be quite soft. Gently roll each ball into sugar-mixture and arrange 2-in apart on prepared baking sheets.
  7. Bake one sheet at a time, rotating halfway through, until the cookies are puffed, golden-brown, and the tops are cracked, about 10 minutes.
  8. Cool cookies on baking sheet for 2 minutes. Transfer to rack and cool for another 5 minutes before tossing each cookie in the sugar-mixture again. Return to rack and let cool completely.
Brown Butter Snikerdoodles by Casa de Suna
Brown Butter Snikerdoodles by Casa de Suna

Tell Us Your Thoughts