Salted Brown Butter Snickerdoodles


Sometimes my kitchen mistakes end in epic disaster with me in almost-tears and my small countertop full of messy bowls, spoons and pretty much every utensil I have.  Other times-a huge mistake like leaving out an entire stick of butter from a cookie recipe, ends up with me creating something I actually really love. That’s how these cookies came to life.


A few weeks ago when I was making these Brown Butter Confetti Cookies, I thought I was halving the whole recipe, but only reduced the quantity of butter and left the rest as it. I knew something seemed wrong, but before I realized what I needed to do, I baked one of the “mistake cookies” without adding any mix-ins just to see what was up. The lesser amount of butter resulted in a super thick and puffy cookie with a crisp exterior and a really chewy inside. It basically tasted like a chewy brown butter sugar cookie, and the texture reminded me of a snickerdoodle, dying to be rolled in cinnamon sugar.


So, it was only a matter of time before I attempted this “mistake” again, this time with a few more tweaks, (adding in a little more of the butter I mistakenly left out. )I made mine small and almost bite-sized, which resulted in the perfect delicious portion. I wish all my epic fails resulted in something wonderful….if only! :)

Salted Brown Butter Snickerdoodles

Salted Brown Butter Snickerdoodles

Yield: 2 dozen small cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes


  • 1 stick plus 3 tablespoons of salted butter., 11 tablespoons
  • 1 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

For rolling:

  • 3 tablespoons sugar
  • 1 tablespoon cinnamon


  1. Preheat oven to 325 F.
  2. To brown butter- place butter in a heat-proof bowl with a plate or other snug cover in the microwave. Cook on high for 5-7 minutes. Butter will pop, sizzle and become perfectly browned.
  3. Transfer butter to a large mixing bowl and with an electric mixer or whisk, mix in the sugars until smooth and well-combined. Add the egg, yolk and vanilla, and mix until smooth.
  4. In a separate bowl, combine the dry ingredients. Gradually add them to the wet ingredients and mix until just combined.
  5. Combine the 3 tablespoons of sugar and cinnamon in a shallow dish. Scoop dough into equal 1 inch sized portions, roll into balls and coat in cinnamon sugar. Place dough balls an inch apart on parchment or silpat-lined cookie sheets.
  6. Bake for 10-12 minutes or until bottoms of the cookies are golden. Right after coming out of the oven, gently pat the tops of the cookies with a spatula to flatten. (To add some extra cracks!)
Nutrition Information:
Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. I’ve had those crying on the floor surrounded by cookie dough (that I proceed to eat anyway even though it’s not particularly delicious) moments. But I’m so glad this did not end that way. These look like the perfect cookie bites!

  2. If a cookie has brown butter I become weak at my knees and cannot say no! These cookies look soft and chewy, just how I like snickerdoodles! I actually made brown butter snickerdoodles a few weeks ago and brown butter really does make the best snickerdoodles of all time!

  3. As soon as I saw these cookies, before reading about them, I said to myself, “How are her snickerdoodles so thick? How come mine don’t come out that way?” I can’t wait to try these out!

  4. I’d be so happy if one of my kitchen mistakes turned into something so delicious! :) I am in love with your mini cookies, especially because there’s brown butter involved!

  5. Those look so good!!

    Once I forgot to add an extra cup of flour, and my cookies melted all over the oven. That definitely did not result in anything good! :)

  6. I do love your browned butter recipes. Whether on purpose of by twist of fate they are always delicious!

  7. oh wow, these look so good! I haven’t had a snickerdoodle in such a long time.

  8. I went to the site looking for the old reliable “perfect choc chip cookie” recipe and instead took a chance on this new recipe. MAN are they GOOD! The browned butter is such a great change to this classic snickerdoodle recipe.
    Great recipe! Delicious!

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  10. These look delicious! How much salt would you add if using unsalted butter? It’s all I have in the fridge.

  11. I made these yesterday, they tasted delicious (thankyou!) but cracked quite a lot on top and ended up quite flat. Any tips for achieving a more rounded, puffer biscuit?

    1. Often a flat cookie means your dough needs to be chilled a bit before baking. I’d suggest letting them chill a bit more on the cookie sheet before popping it into the oven.

  12. These were good, but there was too much baking soda, so they taste a little bit too much of baking soda.

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