Brown Butter Snickerdoodles

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recipe by The Kitchen Paper

  • Time icon
    Total Time
  • Serves icon
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based on 3 ratings

The hardest part of this recipe is waiting for the butter to cool down enough to make the dough. Once the butter is browned, pour it into a new container so it doesn’t keep cooking in the pan. Give it 5-10 minutes to cool down, because the next step is to mix it with the sugars, and then the eggs. You’ll probably look at these after 10 minutes of baking and think “these are nowhere near done!” Well, you are wrong. They’re done. Take them out. They’ll firm up in a few minutes and leave you with a soft, buttery, cinnamon-sugar cookie that you will fall in love with.

Inspired by:

recipe updated 8 Jun 2020


  • Unsalted butter icon
    Unsalted butter
    1 cup (about 230.4 g)
  • Plain flour icon
    Plain flour
    2 ½ cups (about 324 g)
  • Baking powder icon
    Baking powder
    1 ½ tsp (about 7.5 g)
  • Ground cinnamon icon
    Ground cinnamon
    ¾ tsp (about 1.99 g)
  • Salt icon
    ½ tsp (about 3 g)
  • Granulated sugar icon
    Granulated sugar
    ¾ cup (about 153 g)
  • Dark brown sugar icon
    Dark brown sugar
    ¾ cup (about 145.8 g)
  • Egg icon
    2 (about 100 g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (about 4.4 g)
  • Caster sugar icon
    Caster sugar
    ¼ cup (about 51 g)


  • kCook icon Spatula
  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Stove
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Large saucepan
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Heatproof bowl

Step preview

  1. Pre-heat oven - 175°C
  2. Add unsalted butter to a clean large saucepan
  3. Melt while stirring occasionally - medium heat
  4. Simmer until bubbles form and continue mixing
  5. Cook gently until browned
  6. Transfer content of large saucepan to heatproof bowl
  7. Let cool - approx 10 min
  8. Add plain flour, baking powder, ground cinnamon and salt to a clean medium bowl
  9. Mix together then set aside
  10. Add granulated sugar and dark brown sugar to the heatproof bowl
  11. Mix together
  12. Add egg and vanilla extract to the dough
  13. Mix until combined
  14. Transfer dry ingredients to dough
  15. Fold until well combined
  16. Roll into balls
  17. Add ground cinnamon and caster sugar to a clean small bowl
  18. Mix completely
  19. Roll dough in sugar mixture one by one and gently pat into pan
  20. Bake - 10 min, 175°C
  21. Transfer onto cooling rack
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