Chewy Brown Butter Snickerdoodles with Sea Salt – 1 Secret Trick

Name: Chewy Brown Butter Snickerdoodles with Sea Salt - 1 Secret Trick
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 1 cup unsalted butter, browned; 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; 1/2 tsp salt; 1/4 cup granulated sugar (for rolling); 2 tsp ground cinnamon (for rolling); 1 tsp flaky sea salt (for topping)

Author: lia

Published: September 5, 2025

Chewy Brown Butter Snickerdoodles with Sea Salt

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There’s something magical about that first bite of a warm, chewy brown butter snickerdoodle with sea salt—the way the caramelized nuttiness of the butter dances with the cinnamon sugar, all finished with that perfect salty crunch. These aren’t your average snickerdoodles. Brown butter takes them to a whole new level, giving them depth and richness, while the sprinkle of flaky sea salt balances the sweetness in the most addictive way. And that texture? Pure bliss—soft in the middle with just the right amount of chew. Trust me, once you try these, you’ll never go back to the plain old version again.

Chewy Brown Butter Snickerdoodles with Sea Salt - detail 1

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

Listen, I know everyone claims their cookie recipe is special—but these snickerdoodles? They’re in a league of their own. Here’s why:

The brown butter adds this incredible nutty richness that makes people go “Wait, what IS that amazing flavor?” (It’s my favorite trick!)
Chewy perfection—soft centers with just enough structure so they don’t fall apart in your hands
That sweet-salty magic where the sea salt makes the cinnamon sugar taste even better
So easy to make—no fancy techniques, just browning butter (which smells amazing) and rolling dough balls

Honestly? They disappear faster than I can bake them. Every. Single. Time.

Ingredients for Chewy Brown Butter Snickerdoodles with Sea Salt

Here’s everything you’ll need for these heavenly cookies:

1 cup unsalted butter, browned and cooled (see my notes below—this step is crucial!)
1 1/2 cups granulated sugar (for the dough—trust me, it’s the perfect amount)
2 large eggs, room temperature (they incorporate better this way)
2 3/4 cups all-purpose flour (measured correctly—no packing it in!)
2 tsp cream of tartar (the secret to that classic snickerdoodle tang)
1 tsp baking soda
1/2 tsp salt
1/4 cup granulated sugar + 2 tsp cinnamon (for rolling—this makes that crackly crust)
1 tsp flaky sea salt for topping (Maldon is my favorite—you’ll see why)

Ingredient Notes & Substitutions

Brown butter: Don’t rush this step! Let it cool slightly before using—hot butter will scramble your eggs. That nutty aroma? That’s flavor gold right there.

Cream of tartar: There’s no good substitute—it’s what gives snickerdoodles their signature tang and chew. Find it in the spice aisle.

Sea salt: Flaky Maldon melts beautifully, but kosher salt works in a pinch (use half the amount—it’s saltier!). Table salt? No, just… no.

Eggs: Room temp eggs mix in smoother—just set them out 30 minutes before baking or warm them briefly in warm water.

Equipment You’ll Need

Here’s what’ll help you make these beauties:

Medium saucepan (for browning that glorious butter)
Mixing bowls (one big, one small—you know the drill)
Baking sheets + parchment paper (no stuck cookies here!)

Nice-to-have? A stand mixer for creaming, but your trusty wooden spoon works just fine. I’ve used both—zero difference in deliciousness.

How to Make Chewy Brown Butter Snickerdoodles with Sea Salt

Alright, let’s get to the good part—making these irresistible cookies step by step. I promise it’s easier than you think!

Brown that butter! Melt butter in a saucepan over medium heat, stirring occasionally. It’ll foam up, then settle down as it turns golden brown with little brown bits at the bottom (that’s the good stuff). Takes about 5-7 minutes. Pour into a heatproof bowl and let cool for 10 minutes—you don’t want scrambled eggs!
Cream butter & sugar: Mix the slightly cooled brown butter and sugar in a large bowl until smooth. It won’t get super fluffy like regular creamed butter, but that’s okay—we want that dense chew.
Add eggs one at a time, mixing well after each. The batter should look glossy.
Whisk dry ingredients: In another bowl, combine flour, cream of tartar, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined—don’t overmix!
Chill the dough (30 minutes minimum—this prevents flat cookies). Cover the bowl with plastic wrap so it doesn’t dry out.
Prep cinnamon sugar: Mix 1/4 cup sugar with 2 tsp cinnamon in a small bowl.
Roll & coat: Scoop dough into 1.5″ balls (I use a cookie scoop), roll in cinnamon sugar until fully coated, then place on parchment-lined baking sheets 2″ apart.
Sea salt magic: Gently press each ball slightly flat with your palm, then sprinkle with a pinch of flaky sea salt.
Bake at 350°F for 10-12 minutes until edges are set but centers still look soft—they’ll firm up as they cool. Let them rest on the sheet for 5 minutes before transferring to a rack.

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Tips for Perfect Chewy Snickerdoodles

Chill your dough! At least 30 minutes—this keeps them from spreading too much. The colder the dough, the puffier the cookie.

Underbake slightly—take them out when centers still look doughy. They’ll set up perfectly as they cool.

Roll evenly in cinnamon sugar—get every inch coated for that crackly crust.

And hey—if your first batch isn’t perfect, just call them “rustic” and eat them anyway. I won’t tell!

Serving Suggestions for Chewy Brown Butter Snickerdoodles

Warm from the oven with a cold glass of milk? Absolute perfection. But don’t stop there—these cookies shine in so many ways. Dunk them in your morning coffee for a sweet wake-up call, or crumble them over vanilla ice cream (that salty-sweet contrast is unreal). Stack them in a pretty tin for gifting—I’ve never met anyone who didn’t go nuts for these. Pro tip: Pack a few in lunchboxes for the best midday surprise!

Storing and Reheating Chewy Snickerdoodles

These cookies stay ridiculously good for days—if they last that long! Keep them in an airtight container at room temperature for up to 5 days (but let’s be real, they’ll vanish by day 3). Want that just-baked softness? Pop one in the microwave for 10-15 seconds—it’s like magic. And here’s my secret weapon: freeze unbaked dough balls on a tray, then toss them in a freezer bag. When cookie cravings strike, bake straight from frozen (just add 1-2 extra minutes). Emergency cookies in 15 minutes? Yes, please!

FAQs About Chewy Brown Butter Snickerdoodles with Sea Salt

Can I skip browning the butter?
Oh honey, no—that’s where all the magic happens! Plain melted butter just won’t give you that deep, nutty flavor. Trust me, those extra 5 minutes are 100% worth it. (Pro tip: Make extra brown butter and keep it in the fridge—you’ll start putting it in everything!)

What if I only have table salt?
I’d strongly recommend waiting until you get flaky sea salt. Table salt is way too fine and salty—you’ll lose that lovely crunchy contrast. In a pinch? Use a tiny sprinkle of kosher salt instead (about half the amount).

Why did my cookies spread too much?
Two words: chilled dough. I know waiting is hard, but that 30-minute chill is non-negotiable for thick, chewy cookies. Also make sure your baking soda isn’t expired—old leaveners are flat cookie culprits!

Can I freeze the baked cookies?
Absolutely! They freeze beautifully for up to 3 months. Just layer them between parchment paper in an airtight container. Thaw at room temperature or give ‘em a quick warm-up in the oven at 300°F for 5 minutes.

Nutritional Information

Just a heads up—these numbers are estimates (because let’s be real, nobody’s eating exactly one cookie!). Per chewy brown butter snickerdoodle with sea salt, you’re looking at about 150 calories, 7g fat, and 20g carbs. Not too shabby for a cookie that tastes this indulgent! Remember, values may vary slightly based on size and exact ingredients used.