Snickerdoodles
Snickerdoodles
Ingredients
For the Cookies
- 1 cup unsalted European-style butter
- 2 1/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
Instructions
- 1
Melt 1 cup (226g) unsalted European-style butter in a saucepan over medium heat.
⏱️ 5 min
- 2
Continue to cook the butter, stirring occasionally, until it foams, then turns golden brown, and the milk solids at the bottom become amber.
⏱️ 5 min
- 3
Immediately pour half of the browned butter into a separate bowl. Let the other half of the browned butter cool slightly in the saucepan.
⏱️ 2 min
- 4
Place both bowls containing the butter into the freezer for 15 minutes to chill.
- 5
In a medium bowl, whisk together 2 1/4 cups (270g) all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set this mixture aside.
⏱️ 5 min
- 6
In a large bowl, add both portions of the chilled brown butter.
⏱️ 1 min
- 7
Add 1 cup (200g) granulated sugar and 1/2 cup (100g) packed light brown sugar to the butter.
⏱️ 1 min
- 8
Using an electric mixer, beat the mixture on medium speed for 2-3 minutes until it becomes light and fluffy.
⏱️ 3 min
- 9
Beat in 1 large egg until just combined.
⏱️ 1 min
- 10
Beat in 1 large egg yolk until just combined.
⏱️ 1 min
- 11
Beat in 1 teaspoon vanilla extract.
⏱️ 1 min
- 12
Gradually add the prepared dry ingredients to the wet ingredients in the large bowl. Mix on low speed until the ingredients are just combined. Be careful not to overmix the dough.
⏱️ 3 min
- 13
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 3 days.
- 14
In a small bowl, whisk together 1/4 cup granulated sugar and 1 1/2 tablespoons ground cinnamon until well combined. This will be the cookie coating.
⏱️ 2 min
- 15
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 16
Line a baking sheet with parchment paper.
⏱️ 1 min
- 17
Scoop out portions of the chilled dough, approximately 1 1/2 tablespoons each. Roll each dough portion into a smooth ball.
⏱️ 5 min
- 18
Roll each dough ball thoroughly in the cinnamon sugar mixture until it is fully coated.
⏱️ 3 min
- 19
Place the coated dough balls onto the prepared baking sheet, ensuring there is enough space between them for spreading during baking.
⏱️ 1 min
- 20
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown and the centers appear set.
⏱️ 12 min•🌡️ 350
- 21
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Kitchen Tools
Nutrition Facts (per serving)
Snickerdoodles
For the Cookies
- 1 cup unsalted European-style butter
- 2 1/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
Instructions
- 1
Melt 1 cup (226g) unsalted European-style butter in a saucepan over medium heat.
⏱️ 5 min - 2
Continue to cook the butter, stirring occasionally, until it foams, then turns golden brown, and the milk solids at the bottom become amber.
⏱️ 5 min - 3
Immediately pour half of the browned butter into a separate bowl. Let the other half of the browned butter cool slightly in the saucepan.
⏱️ 2 min - 4
Place both bowls containing the butter into the freezer for 15 minutes to chill.
- 5
In a medium bowl, whisk together 2 1/4 cups (270g) all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set this mixture aside.
⏱️ 5 min - 6
In a large bowl, add both portions of the chilled brown butter.
⏱️ 1 min - 7
Add 1 cup (200g) granulated sugar and 1/2 cup (100g) packed light brown sugar to the butter.
⏱️ 1 min - 8
Using an electric mixer, beat the mixture on medium speed for 2-3 minutes until it becomes light and fluffy.
⏱️ 3 min - 9
Beat in 1 large egg until just combined.
⏱️ 1 min - 10
Beat in 1 large egg yolk until just combined.
⏱️ 1 min - 11
Beat in 1 teaspoon vanilla extract.
⏱️ 1 min - 12
Gradually add the prepared dry ingredients to the wet ingredients in the large bowl. Mix on low speed until the ingredients are just combined. Be careful not to overmix the dough.
⏱️ 3 min - 13
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 3 days.
- 14
In a small bowl, whisk together 1/4 cup granulated sugar and 1 1/2 tablespoons ground cinnamon until well combined. This will be the cookie coating.
⏱️ 2 min - 15
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 16
Line a baking sheet with parchment paper.
⏱️ 1 min - 17
Scoop out portions of the chilled dough, approximately 1 1/2 tablespoons each. Roll each dough portion into a smooth ball.
⏱️ 5 min - 18
Roll each dough ball thoroughly in the cinnamon sugar mixture until it is fully coated.
⏱️ 3 min - 19
Place the coated dough balls onto the prepared baking sheet, ensuring there is enough space between them for spreading during baking.
⏱️ 1 min - 20
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown and the centers appear set.
⏱️ 12 min•🌡️ 350 - 21
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.