Soft Batch Brown Butter Snickerdoodles

These soft, chewy cookies are easy to make and taste amazing. Made with brown butter and a mix of cinnamon, nutmeg, ginger, cardamom and cloves they’re perfect for the holidays or anytime you need a little flavor in your life!

Sally’s Baking Addiction is a website that has recipes for all types of desserts. One of the most popular recipes on the site is “Soft Batch Brown Butter Snickerdoodles”.

Oh, the Soft Batch Brown Butter Snickerdoodles, oh, the Soft Batch Brown Butter Snickerdoodles, oh, the Soft Batch Brown Butter Snickerdoodles, oh

Can I tell you guys a secret before I go into these? Alex and I are debating whether or not to buy a puppy. I’ve always like dogs, but in recent years I’ve grown fascinated with them. My mother is to blame. She is infatuated with dogs to the point that she will drop everything and go up to a dog and begin stroking it.

When I was younger, we used to go to dog parks simply to hang out with the dogs. When she’s extremely upset, she’ll yip at us in a playful manner as a way of saying, “I’m warning you.”

I adore my mother.

I used to believe she was a koo-koo as a kid. But I’ve lately developed a strong desire for one. MOM, I GET IT NOW.


Now because of the cookies. This chocolate butter snickerdoodle recipe was tried at least four times to ensure it was right, and the outcome is one of the greatest cookies I’ve ever created on the site. They’re really juicy and soft.

To make them extra sour, I used Greek yogurt as a hidden ingredient. It provides the cookies a variation on the standard Snickerdoodle flavor. It also improves the chewiness of the cookies (chewy factor = incredible).

I cooked them with my newest Anolon bakeware (specifically, their 8.5-inch French skillet and 14-16-inch cookie sheet). I was very impressed with how smoothly the cookies cooked on the non-stick baking sheet without the need of parchment paper or grease. The cookies slipped off the dish with ease. And, maybe more crucially, they cooked uniformly.

I strongly suggest this cookie sheet as someone who bakes almost every day. It’s also just $15.99! What do you mean?!


To make delicious brown butter snickerdoodles, follow these instructions.

Snickerdoodles are really simple to prepare, but there are a few things to remember while creating a batch.

Keep a close eye on the browning butter—learn from my errors and DO NOT WALK AWAY FROM THE STOVE ONCE YOU START MAKING THE BROWN BUTTER. Once the butter begins to change color, it may quickly move from properly browned to scorched. So don’t attempt to multitask during this phase of the cookie process, or you’ll be disappointed.

Don’t omit the yogurt—I know 1 tablespoon of yogurt doesn’t seem like much, but it makes a tremendous difference in these soft snickerdoodles! The yogurt (or sour cream) gives the cookie dough a mild tanginess and an additional boost of moisture. Make careful you use full-fat, plain yogurt instead of flavored yogurt.

Don’t skip the cream of tartar—the it’s not-so-secret ingredient that gives snickerdoodles their fantastic flavor. Unfortunately, there is no substitution for cream of tartar that will not detract from the taste of these cookies.

Underbake these cookies slightly—Bake these brown butter snickerdoodles until they just begin to wrinkle at the edges. They’ll continue to cook on the baking pan after you remove them from the oven, and by slightly underbaking them, you’ll guarantee that they remain lovely and soft until they’ve cooled.


Oh, and I prepared a video just for you! I’m really looking forward to that. Among the highlights are:

-The words “nom nom NOM NOM” -Me eating a cookie from the cookie sheet because I couldn’t wait –



  • 9 big cookies (one batch)
  • 9 big cookies (one batch)



  • 9 big cookies (one batch)


for the cookies

  • salted butter, 1/2 cup
  • 1 pound of sugar (granulated)
  • 1/3 cup brown sugar (light)
  • 1 big egg + 1 yolk, at room temperature
  • a half teaspoon of salt
  • a quarter teaspoon of baking soda
  • 1 teaspoon tartar sauce
  • 1 tablespoon sour cream or plain yogurt
  • 1 teaspoon extract de vanille
  • a quarter cup of flour
  • 1/2 cup sugar
  • 2 teaspoons cinnamon powder

for the cream cheese icing

  • room temperature 1/4 cup salted butter
  • 2 tbsp dark brown sugar, with a little more for sprinkling
  • 1 cup sugar (powdered)


  1. Preheat the oven to 350 degrees Fahrenheit. Use parchment paper or oil to line a baking sheet. Remove from the equation.
  2. Melt the butter in a small saucepan over medium heat for about 5 minutes, stirring the pan every 20 seconds or so. Heat the white milk solids until they get a medium brown hue. Remove from the heat and set aside to cool.
  3. Combine browned butter, granulated sugar, and brown sugar in a large mixing dish. To mix the ingredients, whisk them together. Whisk in the egg and yolk until the mixture lightens slightly in color.
  4. Combine the flour, salt, baking soda, cream of tartar, yogurt/sour cream, vanilla, and flour in a large mixing bowl. Using a spatula, fold the batter together. The mixture will be somewhat moist.
  5. In a small bowl, combine the sugar and cinnamon. Form a ball out of 2-3 teaspoons of batter, then roll it in cinnamon sugar. Place on a baking sheet lined with parchment paper, allowing at least 1.5 inches between each cookie. Continue with the remaining cookies.
  6. Bake for 12-14 minutes, or until the cookies have wrinkled but are still pale (not golden brown!). Remove from oven and set aside for 10 minutes on baking sheet (they will continue to cook as they cool).
  7. Make the icing while the cookies are baking. In a standing mixer, cream together the butter, dark brown sugar, and powdered sugar. 1 minute on medium speed, whisk until batter is light and fluffy.
  8. After the cookies have totally cooled, ice them. Or don’t; to be honest, these cookies are delicious on their own!!

Anolon is the sponsor of this article. All content and thoughts are all mine. Thank you for helping to make Broma a reality by supporting the businesses that make it possible!

More cookie recipes are available at:

Cookies with Maple Chocolate Chips that are chewy and delicious

Chocolate Chip Cookies from Levain Bakery

Snickerdoodle Cookies with Oatmeal and Raisins

Linzer Cookies with Cherries

Sandwiches with Chocolate Chip Cookies 

These soft and chewy snickerdoodles are a great recipe for the holidays. They’re made without cream of tartar, which makes them vegan friendly. Reference: brown butter snickerdoodles without cream of tartar.

Frequently Asked Questions

Why do my snickerdoodles come out hard?

A: The snickerdoodle recipe calls for cream of tartar and baking powder, which reacts to gas from the oven during cooking. This can cause them to rise up quickly as they bake due to their volume changing and then collapse back into a flat shape when removed from the oven.

What is the difference between cinnamon cookies and snickerdoodles?

A: Snickerdoodles are a type of cookie with cinnamon sugar on the outside and cream cheese frosting in between two thin layers of cinnamon sugar. They share many similarities to traditional American gingerbread cookies, such as being rolled in spices before baking. Cinnamon cookies are simply plain-baked dough with cinnamon added to them, so they do not contain any icing or other decorative toppings.

What does cream of tartar do in snickerdoodles?

A: Cream of tartar is a powdered sugar that is added to the dough before it goes into the oven. The purpose of cream of tartar in snickerdoodles, or any other cookie for that matter, is to create a thin crust on top when baked.

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