There’s something about snickerdoodles that just feels right when the weather turns crisp. Coming inside from a blustery fall day, peeling off your layers, and being greeted by the aroma of buttery cinnamon sugar baked to golden perfection—it’s pure comfort.

These Brown Butter Snickerdoodles elevate the classic cookie to something truly special. With brown butter adding nutty depth, cream cheese creating tenderness, and vanilla bean paste bringing complexity, these cookies have an incredibly quiet bite with softly crisp edges that you won’t find in traditional recipes.

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What Makes These Brown Butter Snickerdoodles Different

After years of perfecting the classic snickerdoodle, this version takes everything you love about the cookie and refines it. The brown butter brings richness, the cream cheese adds subtle tang and tender crumb, and the result is a cookie that’s neither cakey nor thin—just perfectly balanced. They’re tender inside with crispy edges that hold their shape beautifully.

These cookies are:

Tender with crispy edges (not cakey!)

Subtly complex with brown butter and cream cheese

Not overly sweet

Store beautifully for up to a week

Perfect for fall and winter baking

Ingredients

1 cup (8 ounces or 225 grams) unsalted butter

3 tablespoons (45 grams) water

3 cups (400 grams) all-purpose flour

1¼ cups (250 grams) granulated sugar, plus 3 tablespoons (40 grams) for rolling

1 teaspoon baking powder

¼ teaspoon baking soda

1½ teaspoons kosher salt (Diamond brand; use half for other brands)

¼ cup (2 ounces or 55 grams) cream cheese, in chunks

1 large egg

1½ teaspoons vanilla extract or vanilla bean paste

1½ tablespoons (10 grams) ground cinnamon (for coating)

Instructions

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