Irresistible Chewy Brown Butter Snickerdoodles with Sea Salt

I’ll never forget the first time I tried browning butter for cookies—I nearly burned it, but the rich, nutty aroma that filled my kitchen convinced me I’d stumbled onto something magical. That’s how these Chewy Brown Butter Snickerdoodles with Sea Salt were born—a happy accident that became my most requested recipe.

The secret? Brown butter gives them incredible depth, while that sprinkle of flaky salt cuts through the sweetness perfectly. Trust me, these aren’t your grandma’s snickerdoodles (though she’d absolutely approve). After testing dozens of batches, I’ve nailed the chewiest texture with just the right crunch from cinnamon sugar. One bite, and you’ll see why my friends call these “crack cookies”—they’re that addictive.

Table of contents:

Why You’ll Love These Chewy Brown Butter Snickerdoodles with Sea Salt

These aren’t just any snickerdoodles—they’re the cookies dreams are made of. Here’s why:

• That brown butter magic: Deep, nutty flavor takes classic snickerdoodles to a whole new level
• Perfect texture: Chewy centers with crisp cinnamon sugar edges—exactly how a cookie should be
• Sweet-salty bliss: Flaky sea salt makes every bite more interesting (and addictive)
• Smells amazing: Your kitchen will smell like a bakery while these bake
• Easy to make: No fancy equipment needed—just a bowl and some love

Seriously, you’ll never go back to regular snickerdoodles after tasting these.

Ingredients for Chewy Brown Butter Snickerdoodles with Sea Salt

Gather these simple ingredients—you probably have most in your pantry already:

• 1 cup unsalted butter, browned and cooled (yes, cooled is crucial!)
• 1 1/2 cups granulated sugar (for that perfect chew)
• 2 large eggs (room temperature blends better)
• 2 3/4 cups all-purpose flour (measured correctly—fluff first!)
• 2 tsp cream of tartar (the snickerdoodle signature)
• 1 tsp baking soda (fresh is best)
• 1/4 tsp salt (balances the sweet)
• 1/4 cup granulated sugar (for rolling)
• 1 tbsp ground cinnamon (the good stuff)
• 1 tsp flaky sea salt (for sprinkling—trust me on this)

Pro tip: Brown your butter first—it needs time to cool while you prep other ingredients. Hot butter = flat cookies!

Ingredient Notes & Substitutions

Brown butter: Cook until golden (not black!) with nutty aroma—stir constantly. No time? Use regular butter, but flavor won’t be as deep.

Margarine warning: It works in a pinch but lacks richness. If you must, pick one with 80% fat.

Sea salt matters: Regular salt disappears; flaky Maldon gives that salty-crunchy pop.

Cream of tartar: Non-negotiable! It creates the signature tang and chew. No substitutes here.

Egg trick: Cold eggs curdle browned butter—leave them out 30 minutes first.

How to Make Chewy Brown Butter Snickerdoodles with Sea Salt

Ready to bake the best snickerdoodles of your life? Here’s exactly how I do it—step by step. Follow these simple instructions, and you’ll have perfect cookies every time.

Browning the Butter

First, grab your favorite heavy-bottomed saucepan (light pans burn butter faster). Melt the butter over medium heat, then keep cooking while stirring constantly with a wooden spoon. You’ll hear it sizzle—that’s the water cooking off. Watch for golden specks forming at the bottom and that incredible nutty smell. The second it turns amber, pour it into a heatproof bowl to stop cooking. Let it cool until just warm—about 30 minutes. I test by touching a dab on my wrist; it should feel warm but not hot.

Combining the Dough

While the butter cools, whisk together your dry ingredients—flour, cream of tartar, baking soda, and salt. In another bowl, beat the cooled brown butter with sugar until creamy. Crack in eggs one at a time, mixing well after each. Now, add the dry ingredients gradually, mixing just until no flour streaks remain. The dough will be soft but not sticky—if it clings to your fingers, chill it for 15 minutes (but don’t skip this unless necessary).

Coating the Cookies

Mix that 1/4 cup sugar with cinnamon in a shallow bowl—I like to add a pinch of extra cinnamon because why not? Scoop dough with a tablespoon or cookie scoop (about 1.5-inch balls). Roll them smooth between your palms, then coat generously in cinnamon sugar. Place on parchment-lined baking sheets, leaving 2 inches between them—they’ll spread! Gently flatten each to 1/2-inch thick with your palm. Bake at 350°F for 10-12 minutes until edges are set but centers look slightly underdone. They’ll firm up as they cool.

Pro Tips for Perfect Snickerdoodles

Parchment is your friend: No sticking, easy cleanup. Bare trays risk burnt bottoms.

Chill if needed: If dough feels oily after browning butter, 20 minutes in the fridge helps.

Size matters: Use a scoop for even cookies that bake uniformly.

Salt timing: Sprinkle flaky sea salt the second cookies come out—it sticks best when they’re hot.

Don’t peek! Opening the oven too early causes uneven baking. Trust the timer.

Serving and Storing Chewy Brown Butter Snickerdoodles with Sea Salt

These cookies shine with a steaming cup of coffee—the bitterness plays off that sweet-salty combo beautifully. For tea lovers, try them with chai; the spices become best friends with the cinnamon sugar coating. Store leftovers (if you have any!) in an airtight container with parchment between layers to prevent sticking. They’ll stay chewy for 5 days—though mine never last that long. Want to revive day-old cookies? Pop them in a 300°F oven for 3 minutes—they’ll taste freshly baked again!

Chewy Brown Butter Snickerdoodles with Sea Salt FAQs

Got questions? I’ve got answers! Here are the most common snickerdoodle dilemmas—solved.

Can I use regular butter instead of brown butter? Absolutely, but you’ll miss that deep, nutty flavor. If you’re in a rush, melt the butter (don’t brown it) and proceed—just know they’ll taste more like traditional snickerdoodles.

Why chill the dough? Brown butter makes the dough extra soft. Chilling firms it up so cookies hold their shape instead of spreading into pancake-thin crisps.

Help—my cookies spread too much! Three likely culprits: butter was too warm when mixed, dough wasn’t chilled enough, or you skimped on flour. Always measure flour by spooning it into cups—packing compacts it.

Can I freeze the dough? Yes! Roll balls in cinnamon sugar first, then freeze on a tray before bagging. Bake straight from frozen—just add 2 extra minutes.

Nutritional Information

Here’s the scoop on what’s in each delicious cookie (because we all like to know what we’re indulging in!):

• Calories: 150
• Sugar: 10g
• Sodium: 120mg
• Fat: 7g (4g saturated)
• Carbs: 20g
• Protein: 2g

Remember—these are estimates. Your exact counts might vary slightly based on brands and how you measure ingredients. But hey, homemade treats are worth every bite!

Share Your Results!

Did you jazz these up with maple sugar or add a pinch of cardamom? Snap a pic and tell us your twists below—I’d love to see your creations! You can also find more delicious recipes on our Pinterest page.

Print