These brown butter snickerdoodles without cream of tartar are just as soft & fluffy as the traditional version, but with so much more flavor!
Though these snickerdoodles are made without cream of tartar, they are just as soft & fluffy as any other snickerdoodle! The secret is baking powder, which I guarantee you already have in your pantry. Cream of tartar is not a commonly used leavener in baking, so I created this recipe so you can make soft snickerdoodles without going to the store to get a special ingredient.
I would also argue that these cookies are actually even better than most traditional snickerdoodles, thanks to the brown butter. It adds such an intense caramelized butter flavor that you won't be able to stop at just one!
For more cookie recipes, try Small Batch Chocolate Chip Cookies, Pan-Banging Chocolate Chip Peanut Butter Cookies, Espresso Chocolate Chip Cookies, and Soft Brown Butter Molasses Cookies.
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Why you'll love these brown butter snickerdoodles
- Brown Butter: Caramelized butter adds an unreal flavor to any baked good, and truly takes these snickerdoodles to the next level.
- Soft & Fluffy Texture: Though there is no cream of tartar in this recipe, these snickerdoodles are not without that signature soft & fluffy texture!
- Classic Cinnamon Sugar Coating: As all snickerdoodles should be, these cookies are rolled in a healthy coating of cinnamon sugar.
Ingredient Notes
Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions.
- Butter: You'll need 170g of brown butter, so start with a couple extra tablespoons to account for the water evaporation. Keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter.
- Sugar: You'll need 1 cup of sugar for the cookie dough and ¼ cup for the coating.
- Egg: Bring your egg to room temperature quickly by placing it a bowl of warm water.
- Vanilla: Use vanilla bean paste or extract to round out the flavor of these cookies.
- Flour: Use high-quality, unbleached all-purpose flour.
- Leaveners: This recipe uses baking powder instead of cream of tartar, as well as baking soda.
- Cinnamon: You'll need about 1 tablespoon of cinnamon for the coating.
Kitchen Equipment
- Kitchen Scale
- Small Saucepan
- Mixing Bowl
- Whisk
- Rubber Spatula
- 3 Tablespoon Cookie Scoop
- Baking Tray
- Parchment Paper
Step by Step Instructions
This snickerdoodle recipe is arguably easier than other cookie recipes. It does require the extra step of browning the butter, but that just means that you don't need an electric mixer! Just pour the cooled melted brown butter, take a few whiffs because that liquid gold smells good, and proceed with the recipe.
Step 1: Start by browning the butter, then placing it in the fridge to cool down to room temperature.
Step 2: Make the cookie dough by whisking together the melted, cool brown butter & sugar, then mixing in the eggs & vanilla, and lastly folding in the dry ingredients. Chill the cookie dough for 30 minutes.
Step 3: Portion the cookie dough with a 3 tablespoon cookie scoop.
Step 4: Combine the sugar and cinnamon together in a small bowl for the coating.
Step 5: Roll the cookie dough balls in cinnamon sugar and place back on the baking sheet. Freeze for 15 minutes.
Step 6: Bake the cookie for about 12-14 minutes.
Expert Baking Tips
- If you'd rather go with the tradition of adding cream of tartar to your snickerdoodles, you can sub an equal amount in for the baking powder.
- Start with an extra couple tablespoons of butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter.
- Don't add ingredients to the hot brown butter. Chill it in the fridge for about 15 minutes to bring it to room temperature before proceeding with the recipe.
- Do not skip the chill time of the cookie dough!
FAQ
To brown the butter, in a small saucepan, heat the butter over medium heat for several minutes, swirling to even out the color. It will alternate between bubbling and foaming. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color. It should take about 10 minutes, depending on the amount of butter you're using.
Cream of tartar is typically added to snickerdoodle recipes to give the cookies their signature fluffiness. Some claim that it adds a tangy flavor, but in my opinion, it does not, nor would I want a tangy flavor in my snickerdoodles😉
Baking powder is the perfect substitute, as it contains an acid similar to cream of tartar, and is a more common leavener in bakers' kitchens! Baking powder gives these snickerdoodles the same fluffiness factor, and you don't have to make a trip to the store for a special ingredient!
Storage Tips
Store these cookies in an air-tight container at room temperature for 3-5 days. You can also freeze the baked cookies or raw portioned cookie dough for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), I can ensure that you can make the recipe accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other cookie recipes to try
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Print📖 Recipe
Brown Butter Snickerdoodles (Without Cream of Tartar)
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour 42 minutes
- Yield: 12 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These brown butter snickerdoodles without cream of tartar are just as soft & fluffy as the traditional version, but with so much more flavor!
Ingredients
For the snickerdoodles:
- 170g (12 tbsp) brown butter (melted & cool; start with 204g / 14 ½ tbsp unsalted butter)
- 200g (1 ⅔ cup) all-purpose flour
- 1 ½ tsp baking powder*
- ½ tsp baking soda
- ½ tsp kosher salt
- 200g (1 cup) granulated sugar
- 1 egg (room temp)
- 2 tsp vanilla bean paste or extract
For the cinnamon sugar coating:
- 50g (¼ cup) granulated sugar
- 10g (1 tbsp) cinnamon
Instructions
For the snickerdoodles:
- Start by browning the butter. You'll need 170g of brown butter, so start with about 204g (as the butter melts, water evaporates).*
- To brown the butter, in a small saucepan, heat the butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.
- Pour the brown butter into a glass measuring cup and place in the fridge to chill for 15 minutes.*
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Weigh out the cooled melted brown butter into a medium size mixing bowl.
- Whisk in the sugar until fully combined.
- Mix in the egg & vanilla.
- Add in the dry ingredients, and gently fold with a rubber spatula until just combined.
- Cover the bowl and place in the fridge for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Make the cinnamon sugar coating, by combining both ingredients in a small bowl.
- Take the cookie dough out, and use a 3 tablespoon cookie scoop to portion out the dough onto the prepared baking sheet.
- Roll each cookie dough ball in the cinnamon sugar and place back on the baking sheet.
- Freeze the cookie dough for 15 minutes.
- Line another baking sheet with parchment paper and place the frozen cookie dough balls about three inches apart.
- Bake the cookies for about 12-14 minutes.
- Remove from the oven and immediately use a large cookie cutter or cup to scoot the edges in and make them perfectly round.
- Allow the cookies to cool completely on the baking sheet.
- Enjoy!
Notes
- If you'd rather go with the tradition of adding cream of tartar to your snickerdoodles, you can sub an equal amount in for the baking powder.
- Start with an extra couple tablespoons of butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter.
- Don't add ingredients to the hot brown butter. Chill it in the fridge for about 15 minutes to bring it to room temperature before proceeding with the recipe.
- Do not skip the chill time of the cookie dough!
Nutrition
- Serving Size: 1 cookie
- Calories: 255
- Sugar: 21.4 g
- Sodium: 113.3 mg
- Fat: 12.1 g
- Carbohydrates: 35.3 g
- Protein: 2.4 g
- Cholesterol: 46 mg
Keywords: snickerdoodles without cream of tartar, brown butter snickerdoodles, soft snickerdoodles, snickerdoodle recipe
Hannah says
These snickerdoodles came out PERFECT. The brown butter flavor really comes through. Such a delicious cookie!
★★★★★