Soft, thick and super delicious Snickerdoodles. These cinnamon sugar cookies are made with brown butter for an ultimate boost in flavour and texture. Feel free to add any extra spices to really take these cookies to the next level!
One of my favourite seasonal cookies, these Snickerdoodles are truly a work of art. I’ve been working on having a perfect, well, perfect in my opinion, Snickerdoodle recipe and this is it right here. The real deal, the final tried and true version of this well loved and treasured cookie. I am so happy with how these have turned out and so proud of this recipe.
These cookies are beyond incredible!
Snickerdoodles are basically a soft sugar cookie rolled in cinnamon sugar. Signature ingredients and characteristics of this classic are cream of tartar and the coating of cinnamon sugar on top. Cream of tartar gives these cookies an impossibly soft and pillowy texture while giving a slight tang to the cookie. I know that it may be hard to find cream of tartar in some countries so if you don’t have it where you live, you can substitute with some extra baking powder. I tested this to make sure and the end result is absolutely wonderful so with or without the cream of tartar, this recipe is golden.
Once you’ve made the dough, the cookie dough gets rolled in a nice coating of cinnamon sugar to give a nice crunch to the baked cookie.
That is as far as classic Snickerdoodles go…. for me. Well we’re going to take EVERYTHING to the next level!
Key Ingredients
- Brown butter: probably the most important part of my snickerdoodle 😉 this gives such a wonderful undertone to the cookie, sooo delicious and flavourful I honestly can’t ever imagine making them without brown butter. Seriously don’t skip this step.
- Brown Sugar: I have serious issues with using only white sugar in cookies (and chocolate cakes ) so naturally I had to use mostly brown sugar in my cookies. Extra flavour and major boost in texture, definitely a must!
- Cinnamon and cornstarch: cinnamon for extra flavour, we’re making a cinnamon cookie anyway right! and the cornstarch is needed for an undeniably soft cookie as well as keeping it nice and thick 🙂
Everything else is pretty much straight forward and easy, these cookies are so incredible I really am so happy to share them today and can’t wait for you to make them!
Make these guys! plz tag me @dutchbakerblog on Instagram, Facebook or Twitter <3
Other cookie recipe favourites:
Not Your Average Snickerdoodles (Cinnamon Sugar Cookies)
12
Cookies20
minutes10
minutes30
minutesSuper soft and thick Snickerdoodles. For a larger quantity, feel free to double the recipe.
Keep the screen of your device on
Ingredients
1/2 cup (100gms) unsalted butter
1/2 cup (100gms) soft brown sugar
1/4 cup (50gms) white sugar
1 large egg
1 teaspoons vanilla extract
1 tablespoon milk *
1 1/4 cups (150gms) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar**
1/2 heaping teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon cornstarch/cornflour
- For rolling
2 tablespoons sugar
1 teaspoon cinnamon
Directions
- Place butter in a light coloured saucepan over low heat and stir using a wooden spoon or heatproof spatula until melted. Continue to cook until butter is brown; you will start to see little golden brown specks in the butter, make sure you take the butter of off the heat at this point and pour browned butter into a large bowl to stop the cooking process. Let butter cool slightly then place in the fridge until it has solidified again.
- Cream browned butter and both sugars until paled in colour, fluffy and creamy. Add in the egg then the vanilla. Whisk only until just combined after each addition. Set aside to rest for 5 minutes.
- Whisk together the flour, baking powder and soda, cream of tartar, cinnamon cornstarch and salt until very well combined.
- After 5 minutes, beat the butter/sugar mix again then add in the milk. Add in the flour mix in two batches beating only until just combined and there are no more streaks of flour showing. Cover cookie dough and chill for minimum 2 hours or up to one week.
- Preheat oven to 160C. Let the cookie dough come to almost room temperature, enough to easily scoop balls of dough. Roll each ball in the cinnamon sugar until completely coated then place on a baking tray lined with baking paper. Flatten cookies slightly if desired (I flattened mine because my oven doesn’t spread and I like cookies on the thinner side. I recommend baking one cookie first to see how it spreads then you’ll know whether or not you not to flatten the cookies or leave them round).
- Bake cookies for 7 minutes then remove from the oven and bang the cookie tray gently on the counter 3 times. Return the cookies to the oven and continue baking for another 3 to 4 minutes until the cookies are slightly golden brown around the edges but still soft in the centre. Let cookies sit on the tray for 5 minutes before placing onto a wire rack to cool. Store warm cookies in an air tight container for up to one week.
Notes
- * Evaporated milk or cream can also be used in the place of milk.
- **If you can’t find cream of tartar add an extra 3/4 teaspoon baking powder in it’s place so you would use 1 teaspoon baking powder all together.
Did you make this recipe?
Tag @dutchbakerblog on Instagram