Snickerdoodle Cookies
Flavorful and chewy snickerdoodle cookies with brown butter.
Servings: 30
Ingredients
- 3 cups (360 g) all-purpose flour
- 2 teaspoons (6.8 g) cream of tartar
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (6 g) salt
- 1 cup (226 g) unsalted butter
- 1 1/4 cups (250 g) granulated sugar
- 1/2 cup (110 g) brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon (8.2 g) ground cinnamon
- 1/4 cup (50 g) granulated sugar
Instructions
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a medium size mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a medium saucepan, cook the butter over medium heat until brown specs form. (See blog post above for more details).
- In the bowl of an electric mixer, fitted with the paddle attachment, beat the brown butter ,1 1/4 cups granulated sugar and brown sugar on medium-high speed until smooth, about two minutes.
- Mix in the eggs and vanilla and stir until well combined
- With the mixer on low, add the flour mixture and stir until combined.
- With a 1.5 inch cookie scoop (about 1.2 ounces), scoop cookie dough and roll into balls.
- Stir together the 1/4 cup granulated sugar and cinnamon in a small bowl.
- Roll each cookie dough ball in the cinnamon sugar mixture and place onto the baking sheet about 3 inches apart.
- Bake the cookies for 9 to 10 minutes. They may look slightly underdone, but once they cool completely, they'll have a soft and chewy center.