If you are a fan of traditional snickerdoodle cookies, then I have a treat for you today! Here’s a recipe with a delicious spin on the classic old fashioned snickerdoodle cookie. Made with browned butter and a heaping dose of brown sugar, these cookies are certain to be a hit at your neighborhood cookie exchange!
If you haven’t experienced browned butter yet, you are seriously missing out. It has a way of giving cookies a nutty richness and depth that regular plain butter just can’t replicate. And all of that brown butter really shines through in these snickerdoodles!
Soft and gooey on the inside, crispy on the outside and packed nutty and caramel flavors. Simply incredible!
Yield: about 20 cookies
1 cup (2 sticks) unsalted butter
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 tablespoon plus 2 teaspoons cinnamon, divided
1/2 teaspoon salt
2 large eggs
1 tablespoon whole milk
1 cup plus 3 tablespoons granulated sugar, divided
1/2 cup packed light brown sugar
In a 10-inch skillet over medium-high heat, melt butter. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove from heat and transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed for 5-7 minutes to cool the butter to room temperature.
In a medium bowl, whisk the flour, cream of tartar, baking soda, 1 teaspoon of cinnamon and salt together.
In a small bowl, whisk the eggs and milk until combined.
When the butter has cooled, in the bowl of a stand mixer fitted with the paddle attachment, beat together the browned butter, granulated sugar and brown sugar until combined and no lumps remain, about 2 minutes. With the mixer on low, slowly add the egg mixture beating until well combined. With the mixer on low speed, add the dry ingredients in 3 additions, beating just until the dough comes together. Cover the bowl and chill the dough in the refrigerator for at least 1 hour or up to 24.
When ready to bake, preheat oven to 400 F. Line two baking sheets with parchment. Place the remaining 3 tablespoons sugar and 4 teaspoons of cinnamon for rolling in a shallow bowl.
Roll 2 ounces of dough (about two heaping tablespoons) into a ball between your palms, roll the ball in the cinnamon-sugar mixture, and then place it on the prepared baking sheet spacing the balls about 2 inches apart. If you desire a thinner cookie, flatten the tops of each cookie very slightly with your hand.
Bake cookies one sheet at a time, until tops slightly cracked and edges are just set, about 10 minutes. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 2 minutes, then using a wide metal spatula, transfer the cookies to the rack to cool completely.
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