Soft & Chewy Brown Butter Snickerdoodles

These brown butter muscoavdo snickerdoodles are BONKERS DELICIOUS! They are soft, chewy, plush and pillow like. The brown butter and muscovado take these to the next level by drawing out all of those warm toffee and caramel flavors. Feel free to sub regular brown sugar in place of the muscovado. This recipe is one bowl and needs a short rest in the fridge to firm up (see notes below). Also check out Soft Classic Snickerdoodles, Five-Spice Snickerdoodles and Brown Butter Pumpkin Snickerdoodles. Enjoy!
This post may contain affiliate links. Please read my disclosure policy.

I dreamt about these Soft & Chewy Brown Butter Snickerdoodles for weeks. It plagued my every waking minute.

Ever since I made those gluten-free chocolate chip cookies that were unbelievably delicious. We couldn’t stop eating them and no one seemed to care or notice that they were gluten free. I decided those cookies were so exquisite because they were laced with brown butter.

And that got me thinking about snickerdoodles. Butter and sugar are the two predominate flavors in a snickerdoodle. Then comes cinnamon with a vengeance, not to be ignored or overlooked.

What would happen if we played with this flavor trio? Where would the snickerdoodle take us?

All of this is how we got this gorgeous cookie!!

[mv_video jsonLd=”true” key=”cdhjac69tzi9f2usqltw” ratio=”16:9″ thumbnail=”” title=”Small Batch Brown Butter Chocolate Chip Cookies”]
A baking sheet of soft & chewy brown butter snickerdoodle dough balls on a baking sheet.

Muscovado vs Brown Sugar

Muscovado is a very moist cane sugar that has strong toffee and molasses notes to it. These flavors come from the fact that it is actually an unrefined sugar that has never had the molasses taken out.

It has a wet, sand-like texture and is so fun to cook and bake with. It’s SO GOOD in these cookies!

In a pinch you can swap regular brown sugar (light or dark) for the muscovado and I have this How To Make Brown Butter Tutorial if you’re looking for a refresher! These flavors work sooo well together!

Baked brown butter snickerdoodles on a cookie sheet with parchment paper.

The Magic of Browning Butter

My number one (only?) reason for browning butter is that the flavor it imparts on baked goods is next level. Think of flavors like toffee and caramel being added to your cookie without actually adding toffee and caramel.

Browning butter only takes about 5 minutes, with an additional 5-ish minutes more for it to cool before using. It’s literally the only element keeping this from being a true, one-bowl recipe (because we need the saucepan for browning).

When browning butter, moisture in the butter evaporates. This is why I like to get in and brown my butter quick as the longer your saucepan is on the hot burner the more moisture will evaporate.

When you brown butter, you loose volume. A stick of butter (US) weighs 113 g. Post browning it will weigh about 83 grams.

If you start with 8 tablespoons (113 g) of butter and follow my browning butter instructions below, I don’t think you need to then, again, weigh your brown butter (unless out of curiosity). But this is a good baking fact to stash away for all of your brown butter baking.

I have a full brown butter tutorial here!

Favorite Brown Butter Recipes

Adding brown butter really elevates these recipes: Brown Butter Chocolate Chip Bar Cookies, Spiced Apple Cake With Brown Butter Buttercream, Pumpkin Bourbon Cake With Brown Butter Bourbon Buttercream and Brown Butter Banana Bread.

Here is a complete list of Brown Butter Recipes on DisplacedHousewife!

A close up of soft & chewy brown butter snickerdoodles.

Why Cream of Tartar?

When cream of tartar is combined with baking soda, it acts as a leavening agent. It’s also what gives snickerdoodles their awesome tangy flavor and chewy texture.

Could you replace cream of tartar with baking powder in this cookie? You could, but you wouldn’t have a snickerdoodle anymore…it would be more of a soft, sugar cookie-esque cookie.

Cream of tartar is also often used to stabilize meringues as well. I use it in both these crispy french meringues and this chocolate pavlova recipe.

Tools for Making These Soft & Chewy
Brown Butter Snickerdoodles Fabulous

These are pretty fuss-free cookies to bake, these are my favorite tools:

I love this small, light-colored Williams-Sonoma sauce pan for browning butter.

These spoonulas from GIR are my absolute favorites right now (I love the soft blue). 

My favorite nested, heat-safe bowls for any baking occasion! I love them so.

That beautiful Williams-Sonoma whisk with the wooden handle. It’s so pretty. When I’m being practical (and not making videos), this Material whisk is THE BOMB. I love their stuff!

Don’t forget my favorite scale. I wrote both of my books with this one, it will serve you well on your baking journey!

The interior of a brown butter snickerdoodle cookie.

Brown Butter Muscovado Cookie Tips

  • Make sure your balls are roughly the same size (this makes me giggle), about 1 1/2 tablespoons each. Roll them between the palm of your hands (gently) to get a nice, spherical shape.
  • Roll the dough, coat in your cinnamon-cardamom-sugar goodness and then pop your cookie sheet in the freezer. Don’t skip this step…they really need the chill to keep their shape while baking.
  • Don’t ignore the praise I throw on bread flour when it comes to cookie making. It’s magical. Additionally, I haven’t tested this with other flour or combinations…so proceed with caution. I will update this page when I do.
  • Don’t make all of your cookies at once. Once you freeze the balls, throw them in a resealable, freezer plastic bag and eat fresh cookies every night. It’s a game changer.

Let’s bake some bomb-ass muscovado snickerdoodles.

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

Try these Vanilla Chocolate Chip CookiesChewy Oatmeal Chocolate Chip Cookies or these Fudgy Brownie Cookies.

I also have a Classic Super Soft Snickerdoodle recipe (that is DIVINE), bakery style Brown Butter Pumpkin Snickerdoodles and a Five-Spice Snickerdoodle that is so warm and cozy.

For even more cookie inspo, check out The Cookie Book!

I hope you enjoy your Soft & Chewy Brown Butter Snickerdoodles!

Rebecca Firth

Soft & Chewy Brown Butter Snickerdoodles

These brown butter muscoavdo snickerdoodles are BONKERS DELICIOUS! They are soft, chewy, plush and pillow like. The brown butter and muscovado take these to the next level by drawing out all of those warm toffee and caramel flavors. Feel free to sub regular brown sugar in place of the muscovado. This recipe is one bowl and needs a short rest in the fridge to firm up (see notes below). Also check out Soft Classic Snickerdoodles, Five-Spice Snickerdoodles and Brown Butter Pumpkin Snickerdoodles. Enjoy!
5 from 1 review
Print Save Rate
Prep Time: 15 minutes
Cook Time: 11 minutes
Course: Dessert
Cuisine: Cookies
Keyword: Brown Butter, Muscovado, Cookies, Snickerdoodles
Servings: 24 Cookies


For the Cookies

  • 83 grams  unsalted brown butter (about 8 tablespoons (113 g) unsalted butter before browning)
  • 3/4 cup (168 g) sunflower seed oil (or other neutral oil)
  • 3/4 cup (165 g) dark muscovado sugar (packed; you can also use light or dark brown sugar, see note below)
  • 3/4 cup (150 g) granulated sugar
  • 1 tablespoon (13 g) real vanilla extract
  • 2 large eggs (room temperature)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 3/4 cup (237 g) bread flour (see note below)
  • 1 cup (135 g) all-purpose flour (how to measure flour)

To Roll The Cookies

  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cardamom


For the Cookies

  • Place 8 tablespoons (113 g) butter in a small sauce pan and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, continuously stirring and watching. Small golden bits will start to settle on the bottom of the pan. Once this happens, take it off the heat and pour into a medium, heat-safe bowl to cool until closer to room temperature, but still liquid. 
    (For more details on browning butter, check out my How to Perfectly Brown Butter tutorial)
  • Add the sunflower seed oil, muscovado (or brown sugar), granulated sugar, vanilla and eggs to the cooled browned butter. Whisk together until thoroughly blended. It will be thick and sludge like. Break up any large chunks of the muscovado. Add in the cream of tartar, baking soda and salt and give it a couple of good whisks to distribute evenly throughout the dough.
  • Sprinkle the bread flour and all-purpose flour over the dough and use a spatula to fold into the dough. Mix until barely blended and you still see streaks of flour. Cover with plastic wrap and stash in the fridge for 30 to 60 minutes.
  • Preheat your oven to 350°F (177°C). Line several baking sheets with parchment paper.

To Roll the Cookies

  • In a small bowl, mix together 1/4 cup granulated sugar, 1 teaspoon cinnamon and 1 teaspoon of cardamom for your cookie coating.
  • Take the dough out of the fridge and roll about 1 1/2 tablespoons of dough, between your palms, into a nice ball.
  • Give the dough ball a generous coating of the sugar-spice mixture and set on the prepared baking sheet. Make sure there are about 2 inches between each dough ball, allowing space for spreading whilst baking. Place the baking sheet with the coated dough balls in the freezer for 15 to 30 minutes.
  • Bake one sheet at a time in the center of the oven for 11-12 minutes. Let them cool on the cookie sheet for 10 minutes and then transfer to a cooling rack.


Bread Flour

This cookie will still turn out if you replace the bread flour with all-purpose flour. Simply use 2 3/4 cups (372 g) all-purpose flour for the entire recipe.


In a pinch you can use light or dark brown sugar in place of the muscovado.

Mixer vs Your Arms

I mention a mixer in the instruction, however, this is definitely a recipe that can easily be made with a bowl and spatula. Make sure you really cream your butter and sugar so that you get that awesome cookie texture.

Freezing Ya Balls

For long-term storage wrap the entire lump of cookie dough tightly (in plastic wrap, ideally) and then stash in an air-tight container.
For short-term storage (I’m talking about wanting to have a fresh cookie (or two) every night after dinner), freeze the cookie dough balls on a parchment-lined baking sheet. Once frozen, after several hours, stash in an air-tight container. When baking, they can go straight from the freezer to the oven, just tack on a few extra minutes to the bake time. This will result in a puffier cookie.
If you want the cookies to look similar to the photos here, then let the dough come closer to room temperature (just sitting out while you pre-heat the oven is fine). Add 1 to 2 minutes bake time if the dough still has a slight chill.

Want More Cookie Inspo?

Head over to My 10 Favorite Tips for Better Cookies!

Want a Brown Butter Refresher? 

Check out my How to Make Perfect Brown Butter tutorial.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo
Brown butter snickerdoodles on a baking sheet and a wood table.


Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Rate the Recipe:


  • Kathleen December 18, 2018 at 10:00 AM

    Hi! I’m *really* looking forward to baking these for Christmas but I just wanted to ask how I should use the cardamom.. Should I grind the seed bits or just use them whole (without the pod, of course)?

  • Katie S October 30, 2018 at 7:25 PM

    Hi! I have not used muscovado sugar before, do you have any recommendations on what kinds to use or where to get it from?

  • DebbieAnn November 8, 2017 at 3:32 AM

    Hi! These look Amazing!! Can you sub sunflower oil with butter?

    • Rebecca Firth November 8, 2017 at 9:30 PM

      Hi Debbie Ann! I haven’t tested it with all butter…the consistency will chance a bit, but you could use all butter! If you do, please come back and let us know how it worked out! xoxo

  • Jacqueline Karkazis September 21, 2017 at 4:40 PM

    I was excited to try these as I have not used muscovado sugar before. Success, these were chewy, spicy, warmly comfortable. Kudos to the creator.

    • Rebecca Firth September 23, 2017 at 3:51 AM

      Awww, thank you so much!!! Makes me so happy to see this note. I love these cookies too!! xoxo

  • Candy April 13, 2017 at 5:15 PM

    I MUST try these!
    Cardamom is not readily available where I am though. Do I just sub with another teaspoon of cinnamon?

    • Rebecca Firth April 13, 2017 at 5:56 PM

      Hi Candy!!! You can just skip the cardamom…no need to add more cinnamon. I hope you love these cookies!!! xoxo

  • MB@Bourbon and Brown Sugar March 6, 2016 at 11:50 AM

    Rebecca… Let me join Teri in the girl crush party. Your blog is my absolute fave at the moment for so many reasons: 1. It’s comforting to know someone out there is as obsessed with cookies and scones as I am… 2. LOVE your recipes (OMG these snickerdoodles! Muscavado sugar going on the morning shopping list) 3. Your writing never fails to make me smile – chickens! balls?! , and the photography is inspiring (yup, love the new board – it rocks) 4. Love the intro to awesome new bloggers (I’ve been crushing on Vanilla and Bean for a while, but loving Probably This and NoCrumbsLeft!) You’re building such a cool community! Ok, enough crushing for one morning :) Enjoy your Sunday!

    • DisplacedHousewife March 7, 2016 at 6:19 PM

      MB — Thank you SO MUCH for all the kind words!! I love seeing your comments…they bring a smile to my face. I am grateful that someone appreciates scones, cookies and ball jokes, just like me. ;)

      PS Are you on Pinterest? xoxo

  • nocrumbsleft March 5, 2016 at 8:57 PM

    This is the sweetest thing ever! It’s my favorite thing about the Instagram food community and how we’re all working together and excited for each other. It’s the best way to be on the planet. From the day I stumbled upon your Instagram, I’ve absolutely had a girl crush on you, your food, and your wit and humor. I remember the first time making your enchiladas – what a transformative and healing experience! I love all the beautiful food you cook for your family and I think how loved and nourished they must truly be. Really looking forward to our April giveaway!

    • DisplacedHousewife March 5, 2016 at 9:57 PM

      Oh my god!! Yes, carnitas and enchiladas…oh that was some time ago! I can’t believe it’s been that long!!?? I can’t wait for our giveaway!! xoxo

  • Traci | Vanilla And Bean March 4, 2016 at 6:58 PM

    Rebeccaaaaaaa…… there’s so much here! Thank you for your love and support! That list of bloggers… well, to be sharing that space, I’m quite beside myself. Yayaya for Probably This too!! I’d love to bake bread virtually, but we just signed up for a bread CSA this year and I’m in bread overload (shiz falling out of my freezer every time I open it.. including bread!). Although, if there’s any sweet breads happenin, I’d be happy to join in. These cookies… goodness. First, why isn’t everyone using bread flour for soft cookies? I had my first not too long ago and forget to use it! Thank you for reminding me! It IS so ooooo good. Snickerdoodles are my all time ‘bomb-ass’ cookies girrrl. But this mix up you’ve created is divine! I can taste that muscovado sugar and experience how much more hydrated this cookie is with it. Talk about mouth feel (I know, I had to say it because it’s sooo appro here!). I looove what you’ve done with this classic. No wonder your dad couldn’t get enough. Brilliant my dear! xo

    • DisplacedHousewife March 5, 2016 at 9:54 PM

      Traci — truly inspired by your work!! And sweet breads…yes…I’ve had some more babka ideas and croissants are definitely on the horizon!! xoxo

  • Angela Packard March 4, 2016 at 5:58 PM

    I did take a croissant class, so now it doesn’t seem so scary. I will see your croissants and raise you a levained bread!

  • Asha March 4, 2016 at 4:32 AM

    Girl, I love love everything about these sugar and spice coated cookies. They look crazy good and YASSS to brown butter and cardamom. I need to bake them real soon. Pinning it for now.

    • DisplacedHousewife March 4, 2016 at 5:13 AM

      Thank you for the kind words Asha!!! I hope you do make them!! xoxo

  • Anne March 4, 2016 at 4:12 AM

    These look absolutely stunning!!! I love brown sugar with a passion and snickerdoodles are the BEST!!! Lovely flavor combination!

  • Emily March 4, 2016 at 3:37 AM

    Snickerdoodles bring back the happiest of childhood memories and I just love how you jazzed these up. Brown butter, muscovado, and CARDAMOM! Oh please just hand me a cookie. :)

    • DisplacedHousewife March 4, 2016 at 3:45 AM

      They totally remind me of my childhood too!! My mom makes some really delicious snickerdoodles. One of my most favorite cookies!! xox

  • Cathy | March 4, 2016 at 12:36 AM

    um, yes to these cookies. i want to eat my screen right now and i’m not even hungry. and anything “ball” cracks me up too. guess we’re adolescent boys trapped in grown up lady bodies.

    • DisplacedHousewife March 4, 2016 at 3:51 AM

      Hi Emily! In one post I asked the readers to count how many times I said ‘balls’…I feel like it was for my peppermint bark chocolate crinkles…I think it was something like 15 times. And that, my friend, is a lot of balls. xox

  • Cheyanne @ No Spoon Necessary March 3, 2016 at 11:12 PM

    Oh my goodness, cookie motherload! Snickerdoodles are one of my favorite cookies, but I’m all for sprucing shhhh up and these look magically delicious! Loooving the brown butter, muscovado and cardamom! So much YAHS going on here. Totally woth buying a bigger pant size. ;) pinned! Cheers!

  • Sinead March 3, 2016 at 10:33 PM

    And here I thought I was actually going to go a whole week without baking…

    Fortunately, the grocery store is right next door to the gym. I’ll buy the muscovado sugar if I survive boot camp — a singular hell to which I’ve been consigned to thanks to you and your irresistible, fat-producing recipes, I might add. :)

    • DisplacedHousewife March 3, 2016 at 10:42 PM

      Thank GOD someone is exercising around here!!! Would you do an extra class for me?!?! ;)

      PS I hope you make them!! xo

  • Angela Packard March 3, 2016 at 9:59 PM

    You are amazing. I mean, really amazing! It’s not everyday that you meet someone (virtually,) and click with them in such a way that a long distance “bread brew haha” be conducted as if it had been going on for years! Thank you so much for the shout out and the love. Your snicker doodles look insane, which means I WILL be making these. Lots of love to you lady!

    • DisplacedHousewife March 3, 2016 at 10:14 PM

      Why thank you Angela!! I’ve so enjoyed getting to know you…it does seem like years, doesn’t it? I can’t wait for many more loaves…and maybe croissants?!?!? xoxo

  • Sally March 3, 2016 at 9:42 PM

    These cookies look and sound wonderful!

  • Mary Ann | The Beach House Kitchen March 3, 2016 at 9:13 PM

    You had me at brown butter Rebecca! These sound wonderful! Snickerdoodles are a fave at our house. Can’t wait to try!

  • Heather (Delicious Not Gorgeous) March 3, 2016 at 8:39 PM

    my brother is also a snickerdoodle purist- i’d be very interested in what he’d think of these! love that you used bread flour, the texture that it gives to cookies is phenomenal (:

    • DisplacedHousewife March 3, 2016 at 8:44 PM

      I would too! You have to let me know if you make them for him!! And I am 100% obsessed with bread flour in cookies. If I could use emojis right now, I would give you the fist bump! xoxo