These Brown Butter Snickerdoodles Are a Must-Have for Every Holiday Cookie Tray

Among the classic cookie jar favorites, the snickerdoodle reigns supreme. With its soft, pillowy texture, a signature chewy bite, a hint of tartness, and a cozy cinnamon-sugar dusting, there's truly nothing like it. And aside from a rich and gooey chocolate chip cookie, this is the one I’m most excited to bake and enjoy.

This year, I wanted to elevate the beloved snickerdoodle with a touch of indulgence. Not that the original isn’t already amazing, but I think the holiday season (especially this one) deserves a little extra something special in our treats.

Get the Recipe: Brown Butter Snickerdoodles with White Chocolate

In this guide, we’ll break down the essential components of a snickerdoodle and showcase the simple swaps and additions that take these cookies to the next level.

The Structure of a Snickerdoodle

The Tang

One of the signature characteristics of a snickerdoodle is its subtle yet delightful tang. This gentle zing typically comes from the cream of tartar found in traditional snickerdoodle recipes. But flavor isn’t the only thing this often-overlooked pantry staple brings to the table. Many would argue that cream of tartar is what truly makes a snickerdoodle distinct from just another cinnamon-sugar cookie. It also contributes to the signature chewy texture by preventing the dough's sugar from crystallizing into a crunchy form. Additionally, cream of tartar pairs with baking soda to provide the necessary leavening that helps the cookies puff up beautifully during baking.

While cream of tartar is essential to the snickerdoodle’s identity, there's one more ingredient, likely sitting in your fridge, that can enhance all the greatness that cream of tartar brings to the table: cream cheese. In these Brown Butter Snickerdoodles with White Chocolate, I added a block of cream cheese to elevate and deepen the tang from the cream of tartar, while also complementing its texture-enhancing powers.

The Fluffiness

Let's keep exploring the wonders of cream cheese, that unsung hero of holiday baking. Rich in fat, it adds delightful tenderness and substance to cookie dough. While butter encourages the dough to spread as it bakes, cream cheese adds body and volume. When combined with the chewy texture provided by the cream of tartar, you end up with a cookie that’s not only sturdy (no worries about this one crumbling during transport), but also incredibly light and fluffy. Honestly, snickerdoodles made with cream cheese walk the fine line between a sturdy cookie and a melt-in-your-mouth treat.

That Toasty Mmmm Factor

Cinnamon gives even the simplest snickerdoodle its signature warmth, but swapping out some of the butter for brown butter takes that comforting flavor to a whole new level. If you're new to the concept of brown butter, prepare for a revelation. Browning butter means cooking it over medium-low heat until the milk solids caramelize, releasing a nutty, toasty aroma that's impossible to resist and adding one of the most deeply delicious flavors you can imagine. Just melt butter and cook it slowly until the fragrance pulls you in.

A Touch of Richness

Now, let me tell you, if there’s one perfect match for cinnamon and brown butter, it’s white chocolate. And I say this as someone who isn’t generally a fan of white chocolate. But in the right context, used intentionally and in the right amount, white chocolate is the perfect complement. This is one of those cases. Coarsely chopped and evenly mixed into the batter, it adds a buttery richness that amplifies the other bold flavors at play.

The Iconic Cinnamon-Sugar Finish

The signature finish for any snickerdoodle is that irresistible cinnamon-sugar coating. For me, the perfect ratio is ⅓ cup of white sugar mixed with 1 ½ teaspoons of ground cinnamon. Of course, feel free to increase the cinnamon to 2 or 3 teaspoons if you prefer a bolder flavor. And for an extra special touch, try swapping in a different type of cinnamon, like Saigon cinnamon, to elevate the flavor of your cinnamon-sugar mixture.