An unsung hero in the cookie world, snickerdoodles are a gooey, sugary treat brimming with fall flavors but perfect for any time of the year.
Our version calls for brown butter to create a wonderfully full-bodied flavor. Easy to make and even easier to eat. We bet you can’t have just one!
How to Make It
- ½ cup butter, at room temperature
- 1 ¼ cup plus 2 tbsp all-purpose flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- ¾ tsp kosher salt, divided
- 1 cup granulated sugar, divided
- ¼ cup light brown sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 2 tbsp ground cinnamon
- Melt butter in a small frying pan over medium heat. Cook, stirring occasionally, until butter is a deep golden-brown, about 5 to 8 minutes. Then, transfer to a large bowl and chill in refrigerator until almost solid, approximately 30 minutes.
- Arrange rack in center of oven. Preheat oven to 375˚F degrees. Line two baking sheets with parchment paper.
- Whisk flour with baking soda, cream of tartar, and ½ tsp salt in a medium bowl. Set aside.
- Add ½ cup granulated sugar and brown sugar to bowl with butter. Using a hand mixer, beat until fluffy and light in color, about 5 minutes. Add the egg and vanilla. Then, beat until combined. Add the dry ingredients and mix until well-combined. Scrape the bottom and sides of the bowl and mix again.
- Combine remaining ½ cup granulated sugar, ¼ tsp salt, and cinnamon in a small bowl.
- Roll dough into balls roughly two tablespoons in size. The dough will be quite soft. Gently roll each ball into sugar-mixture and arrange 2-in apart on prepared baking sheets.
- Bake one sheet at a time, rotating halfway through, until the cookies are puffed, golden-brown, and the tops are cracked, about 10 minutes.
- Cool cookies on baking sheet for 2 minutes. Transfer to rack and cool for another 5 minutes before tossing each cookie in the sugar-mixture again. Return to rack and let cool completely.