There’s something magical about a cookie that balances sweet and salty, chewy and crispy, all in one bite. That’s exactly what these Chewy Brown Butter Snickerdoodles with Sea Salt deliver. The first time I made them, my kitchen smelled like caramelized butter and warm cinnamon—and let’s just say the batch disappeared before they even cooled. The brown butter adds a nutty richness you won’t get from regular cookies, while a sprinkle of flaky sea salt cuts through the sweetness. It’s the kind of recipe that turns a simple snack into a moment worth savoring. Trust me, once you try these, plain snickerdoodles will never be enough.
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Why You’ll Love These Chewy Brown Butter Snickerdoodles with Sea Salt
These aren’t your average snickerdoodles. Every bite is packed with personality—here’s why they’ll become your new obsession:
Rich Brown Butter Flavor
That deep, nutty aroma? That’s the brown butter working its magic. Taking just minutes to transform regular butter into golden perfection, it adds a toasty complexity that makes these cookies taste like they came from a fancy bakery.
Perfect Sweet-Salty Balance
The cinnamon sugar coating gives that classic cozy sweetness, but here’s the kicker a sprinkle of flaky sea salt right before baking. It creates little bursts of savory that make the flavors pop in the best way possible.
Irresistibly Chewy Texture
Thanks to cream of tartar (the secret weapon in every great snickerdoodle), these stay soft and chewy for days. The edges get just the slightest crispness while the centers stay gloriously tender the ideal cookie texture, if you ask me.
Ingredients for Chewy Brown Butter Snickerdoodles with Sea Salt
Gather these simple ingredients—most are pantry staples, but the brown butter makes all the difference:
- 1 cup unsalted butter (browned until golden and cooled to room temp)
- 1 1/2 cups granulated sugar (plus 1/4 cup extra for rolling)
- 2 large eggs (at room temperature)
- 2 3/4 cups all-purpose flour (spooned and leveled)
- 2 tsp cream of tartar (don’t skip—this gives the signature chew!)
- 1 tsp baking soda
- 1/4 tsp fine salt
- 1 tbsp ground cinnamon (for that classic snickerdoodle coating)
- 1 tsp flaky sea salt (for sprinkling—Maldon works great)
Pro tip: Measure your flour correctly by fluffing it first, then spooning it into the cup. Packed flour leads to dry cookies!
How to Make Chewy Brown Butter Snickerdoodles with Sea Salt
Don’t let the fancy name fool you these cookies come together in just a few simple steps. Follow these tips, and you’ll have bakery-worthy snickerdoodles with that perfect chew every time.
Browning the Butter
First, grab a light-colored saucepan—it helps you see when the butter turns golden. Melt the butter over medium heat, stirring constantly with a wooden spoon. It’ll foam up, then settle down as it starts to brown. Watch for those tiny brown specks at the bottom and a nutty aroma (about 5-7 minutes total). Immediately pour it into a heatproof bowl to stop the cooking—trust me, burned butter ruins the whole batch!
Mixing the Dough
Once your brown butter cools (about 30 minutes—don’t rush this!), beat it with the sugar and eggs until smooth. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the wet in three additions, mixing just until combined after each. The dough should be soft but not sticky—if it clings to your fingers, pop it in the fridge for 15 minutes.
Shaping and Baking
Preheat your oven to 350°F and line baking sheets with parchment. Roll tablespoon-sized dough balls between your palms, then coat them generously in the cinnamon-sugar mixture. Place them 2 inches apart on the sheets these babies spread! Gently flatten each with your palm (just slightly they’ll puff up beautifully). Sprinkle with a pinch of flaky sea salt before baking for 10-12 minutes. The edges should look set, but the centers will still be soft. Let them cool on the sheet for 5 minutes they’ll firm up perfectly as they rest.
Tips for Perfect Chewy Brown Butter Snickerdoodles with Sea Salt
Want foolproof cookies? Here’s what I’ve learned through many (many!) batches:
- Chill soft dough – If your dough feels too sticky after mixing, refrigerate for 15-20 minutes. This prevents overspreading and gives cleaner edges.
- Underbake slightly – Pull them out when the edges look set but centers still seem soft. They’ll firm up perfectly as they cool.
- Use parchment – It prevents sticking and makes cleanup a breeze. Silicone mats work too, but parchment gives slightly crispier bottoms.
- Don’t overcrowd – Leave 2 inches between dough balls so they have room to spread into perfect circles.
Remember – brown butter can be tricky! If yours smells burnt, start over. That nutty flavor should be rich, not bitter.
Ingredient Substitutions and Notes
No cream of tartar? Mix 2 tsp white vinegar with 1 tsp baking soda it’ll give that same tangy chew. If using salted butter, reduce the added salt by half. Out of sea salt? A tiny pinch of kosher salt works, but flaky Maldon makes those pretty salty bursts. For a nuttier twist, try swapping 1/4 cup flour with almond flour—just know the texture will be slightly more delicate. And hey, if you’re in a rush, you can skip browning the butter, but trust me it’s worth the extra 5 minutes for that deep flavor.
Storing and Freezing Chewy Brown Butter Snickerdoodles with Sea Salt
These cookies stay irresistibly soft for up to 5 days stored in an airtight container at room temperature tuck a slice of bread in there to keep them extra chewy! For longer storage, freeze baked cookies in freezer bags for 3 months (thaw at room temp). Or freeze dough balls on a tray before transferring to bags just add 1-2 minutes to baking time when ready. Want that fresh-from-the-oven feel? Warm chilled cookies for 10 seconds in the microwave or pop frozen ones straight into a 300°F oven for 5 minutes.
Nutritional Information
*Estimates vary based on ingredients/brands.* Each cookie contains about 150 calories, with 7g fat (4g saturated) and 20g carbs. They’ve got a little protein kick too (2g) from the eggs and flour. The sea salt adds just 120mg sodium per cookie – enough for that perfect salty-sweet balance without going overboard. Not too shabby for such an indulgent treat!
Frequently Asked Questions
Got questions? I’ve got answers! Here are the things people ask most about these heavenly cookies:
Can I skip browning the butter?
You can, but you’ll miss that deep nutty flavor it’s what makes these special! Regular butter works in a pinch though.
Why use cream of tartar?
It gives snickerdoodles their signature tang and chew. No substitute quite matches it, but vinegar+baking soda comes close.
How do I prevent cookie spreading?
Chill soft dough for 15 mins first, and don’t overcrowd the baking sheet. Also measure flour correctly (no packing!).
Can I freeze the dough?
Absolutely! Freeze rolled balls on a tray, then bag them. Bake frozen just add 1-2 extra minutes.
Is sea salt really necessary?
That salty crunch makes the magic happen! But if you must skip, reduce added salt slightly in the dough.
Share Your Chewy Brown Butter Snickerdoodles with Sea Salt
Made these cookies? I’d love to see your results! Tag me on Instagram or leave a comment—nothing makes me happier than hearing how your batch turned out. Happy baking!
For more delicious recipes and baking inspiration, check out our Pinterest page!
Print
35 Chewy Brown Butter Snickerdoodles That Taste Pure Bliss
- Total Time: 27 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
Deliciously chewy snickerdoodles with a rich brown butter flavor and a hint of sea salt for the perfect sweet and salty balance.
Ingredients
- 1 cup unsalted butter, browned and cooled
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup granulated sugar (for rolling)
- 1 tbsp ground cinnamon
- 1 tsp flaky sea salt (for sprinkling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Brown butter in a saucepan over medium heat, stirring until golden. Let cool.
- In a bowl, mix 1 1/2 cups sugar and eggs with the cooled brown butter.
- Whisk flour, cream of tartar, baking soda, and salt in a separate bowl.
- Gradually add dry ingredients to wet, mixing until combined.
- In a small bowl, mix 1/4 cup sugar and cinnamon for rolling.
- Scoop dough, roll into balls, then coat in cinnamon-sugar.
- Place on baking sheets, flatten slightly, and sprinkle with sea salt.
- Bake for 10-12 minutes until edges are set.
- Cool on baking sheets for 5 minutes before transferring.
Notes
- Brown butter carefully to avoid burning.
- Dough can be chilled for 30 minutes if too soft.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
