Brown Butter Snickerdoodle Recipe AKA Easy Cinnamon Sugar Churro Cookies
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If you love cinnamon sugar cookies, this brown butter snickerdoodle recipe will be your new go-to. Think of it as a mashup between classic snickerdoodles and a churro. They are soft and chewy in the middle, rolled in sweet cinnamon sugar, and packed with rich, nutty flavor from the browned butter. This might as well be a churro cookies recipe, because it is exactly what they remind me of!
I baked these with my kids on a Saturday afternoon, and the way the browned butter smells combined with cinnamon sugar?! It made my whole house feel like fall (even though it was 110 degrees outside). The cookies came out SO soft in the middle with perfectly crisp edges and outer layer. These cookies disappeared fast. Honestly, I think this might be the best snickerdoodle recipe I’ve ever made, and will be my go-to from now on.
Why This Brown Butter Snickerdoodle Recipe Works
- Brown butter = FLAVOR. That nutty, toasty flavor takes this snickerdoodle recipe to the next level.
- Soft + chewy. I have a trick for you to keep your cookies super soft on the inside! The gooey middle in these = churro vibes.
- Simple pantry ingredients. You probably have everything already, and this churro cookie recipe is super easy to make!
- Kid-friendly & Fun. Rolling dough balls in cinnamon sugar is always a hit.
Ingredients Breakdown
What goes into this brown butter snickerdoodle recipe:
- Butter – Browned for that cozy, caramel-like depth.
- Sugar – White and brown sugar together make chewy centers and crisp edges.
- Eggs – Room temperature works best.
- Flour – Classic all-purpose keeps things light but chewy.
- Cream of tartar + baking soda – The duo that makes snickerdoodles taste like snickerdoodles, and gives you those crinkly tops.
- Cinnamon + sugar – For rolling and that churro flavor finish.
- Vanilla + salt – Rounds out the flavor.
How to Make Brown Butter Snickerdoodles
- Brown the butter – Melt butter in a saucepan over low-medium heat until golden brown and nutty smelling. This process happens in an instant, and you don’t want it TOO brown and don’t want it to burn. TIP: pour the brown butter into a separate bowl immediately to start letting it cool a bit.
- Mix wet ingredients – Beat cooled brown butter with sugars until combined, then add eggs and vanilla.
- Mix dry ingredients – Whisk flour, cream of tartar, baking soda, and salt in another bowl.
- Combine – Add dry mix to wet until dough forms. Don’t over-mix.
- Cinnamon sugar roll – Scoop dough (I love my cookie scoop), roll into balls, and coat in cinnamon sugar.
- HERE’S MY TRICK – Place cookie dough balls in the freezer (however you can get them in there, whether it’s on a cookie sheet, plate, or in some kind of container). Freeze for at least 30 minutes – this will ensure the centers of these cookies stay extra soft.
- Bake – Place on lined baking sheet and bake at 350°F until edges are set and centers still look soft.
Tips for the Best Snickerdoodle Cookie Recipe
- Cool your butter for a few minutes before adding the eggs— hot butter will scramble the eggs.
- Double the cinnamon sugar — extra for rolling (and snacking).
- Freeze the dough balls for 30 minutes or place them in the fridge for at least 3 hours or overnight.
- Slightly underbake — keeps them soft and chewy.
Why You’ll Love These Easy Snickerdoodle Cinnamon Sugar Cookies
- They taste like churros in cookie form.
- Insanely soft centers + crisp, cinnamon-sugar edges.
- Simple, everyday ingredients.
- Easy enough for a weeknight, special enough for holidays.
The Best Brown Butter Snickerdoodle Cookies (AKA Churro Cookies)
Equipment
- 1 Stand Mixer or Electric Hand Mixer Use a paddle attachment for your stand mixer.
Ingredients
- 2 ½ cups all purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- ½ tsp cinnamon
- ¼ tsp of salt
- 1 cup salted butter
- 1 ¼ cup packed dark or light brown sugar
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 tsp vanilla extract
- 2 tbsp ground cinnamon (for rolling)
- 1/4 cup granulated white sugar (for rolling)
Instructions
- Brown the butter in a saucepan over low-medium heat, stirring slowly and constantly, until golden and nutty. Remove immediately to a separate bowl to cool and avoid burning.
- Mix butter with granulated sugar and brown sugar until combined, then add eggs + vanilla and mix until light and fluffy.
- In another bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Slowly add the dry ingredients into the wet ingredients, and mix until just combined.
- Mix 2 tbsp cinnamon with 1/4 cup white sugar in a bowl.
- Scoop cookie dough into about 2 tbsp dough balls. Roll dough into balls and roll each one through the cinnamon sugar mixture until the entire ball is coated.
- Place cookie dough balls in the freezer (however you can get them in there, whether it’s on a cookie sheet, plate or in some kind of container). Freeze for at least 30 minutes or put them in the fridge to chill for at least 3 hours or overnight. This will ensure the centers of these cookies stay extra soft.
- Bake at 350°F for about 10 minutes until edges are set and centers are still soft.
- Let the cookies cool on the pan for a few minutes after baking.
Notes
- How to Store Snickerdoodles: Cookies can be stored for up to 7 days in an airtight container or they can be frozen for up to 3 months. I prefer to freeze them unbaked and just pop them in the oven for 12 minutes straight from the freezer.
- Optional: Add 1 tbsp of plain greek yogurt or sour cream for added tang and softer cookies.
- Prep Time is 1-3 hours: It takes about 20 minutes to make the dough, and roll the first batch of cookies. Place them in the freezer to chill for 30 minutes, or in the fridge to chill for at least 3 hours or overnight.
Nutrition
FAQs About Snickerdoodles
Yes, you can make snickerdoodles without cream of tartar by substituting baking powder and baking soda for the cream of tartar in the original recipe. Replace the 2 teaspoons cream of tartar AND the 1 teaspoon baking soda with 4 teaspoons of baking powder. This will create a soft cookie, but they won’t have the same tangy bite.
The best snickerdoodles are soft and chewy in the middle with crisp edges — just like this recipe.
Yes! Freeze dough balls on a baking sheet, then store in a bag. Bake from frozen, adding 1–2 minutes.
Make sure to tag me @foundre.life on Instagram and leave a review or comment if you made this recipe. ENJOY!
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