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Brown Butter Snickerdoodle Cookies

Rated as 5 out of 5 Stars

"Nutty and delicious. You can't help but love them."
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8 h 30 m servings 381 cals
Original recipe yields 12 servings (2 dozen)


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  1. Whisk flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt together in a bowl.
  2. Melt 1 cup butter in a saucepan over medium heat. Cook, whisking constantly, until butter foams, starts to brown, and has a nutty aroma, 2 to 5 minutes. Pour butter into a bowl and stir to cool.
  3. Beat browned butter, brown sugar, and 1/2 cup white sugar together in a bowl until well-mixed. Add egg, egg yolk, yogurt, and vanilla extract; beat until smooth. Stir flour mixture into butter mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until firm, 8 hours to overnight.
  4. Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  5. Whisk 1/4 cup white sugar and 2 teaspoons cinnamon together in a shallow bowl.
  6. Divide cookie dough into 2-tablespoon portions and roll into balls. Roll balls in cinnamon-sugar mixture until coated; place 2-inches apart onto prepared baking sheets.
  7. Bake in the preheated oven until still slightly soft in the center and golden brown, 8 to 11 minutes.

Nutrition Facts

Per Serving: 381 calories; 16.5 g fat; 55.7 g carbohydrates; 3.7 g protein; 73 mg cholesterol; 277 mg sodium. Full nutrition

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This recipe was super easy and super fun to make. It yielded nearly three dozen cookies, and they were gone within two days. Friends and neighbors alike loved them. Will be making again.