📝 About This Recipe
The Snickerdoodle is a timeless American classic, distinguished from a simple sugar cookie by its signature tangy bite and iconic cinnamon-sugar crust. These cookies feature a pillowy-soft center and a delicate crackle finish, achieved through the essential use of cream of tartar. This elevated version utilizes browned butter to add a nutty depth that perfectly complements the warm spice of premium Korintje cinnamon.
🥗 Ingredients
The Cookie Base
- 1 cup Unsalted Butter (melted and browned, then cooled until opaque)
- 1 1/2 cups Granulated Sugar (extra fine preferred)
- 2 Large Eggs (at room temperature)
- 2 teaspoons Vanilla Bean Paste (or high-quality vanilla extract)
- 2 3/4 cups All-Purpose Flour (spooned and leveled)
- 2 teaspoons Cream of Tartar (essential for the signature tang and texture)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt (fine grain)
Cinnamon Sugar Coating
- 1/4 cup Granulated Sugar
- 1 tablespoon Ground Cinnamon (Vietnamese or Korintje for best flavor)
- 1/8 teaspoon Nutmeg (freshly grated, optional)
👨🍳 Instructions
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1
In a light-colored saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the milk solids turn golden brown and smell nutty. Immediately transfer to a heat-proof bowl and let it cool until it reaches a soft, spreadable consistency.
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2
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
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3
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the cooled brown butter and 1 1/2 cups of granulated sugar for about 2-3 minutes until light and fluffy.
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4
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
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5
Mix in the vanilla bean paste until well combined and fragrant.
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6
In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until no lumps remain.
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7
Gradually add the dry ingredients to the wet ingredients on low speed. Mix just until the flour streaks disappear; do not overmix, or the cookies will be tough.
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8
In a small shallow bowl, combine the 1/4 cup sugar, cinnamon, and nutmeg for the coating. Stir with a fork until uniform.
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9
Scoop about 2 tablespoons of dough at a time (using a #40 cookie scoop) and roll between your palms to form a smooth ball, roughly 1.5 inches in diameter.
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10
Drop the dough ball into the cinnamon-sugar mixture and roll until it is heavily and evenly coated.
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11
Place the balls on the prepared baking sheets, spacing them at least 3 inches apart to allow for spreading.
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12
Bake for 9-11 minutes. The cookies should look slightly puffed and set at the edges, but still look a little soft and 'underdone' in the center cracks.
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13
Remove from the oven and let the cookies rest on the baking sheet for 5 minutes. This allows the centers to set while remaining soft.
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14
Transfer the cookies to a wire rack to cool completely, or enjoy them while still slightly warm for a melt-in-your-mouth experience.
💡 Chef's Tips
For the best texture, never skip the cream of tartar; it provides the specific acidity needed for the 'puff' and 'chew'. Ensure your eggs are at room temperature so they emulsify properly with the butter and sugar. If your kitchen is very warm, chill the rolled dough balls for 15 minutes before baking to prevent excessive spreading. Measure your flour by weight or by the 'spoon and level' method to avoid dry, crumbly cookies. Use a high-quality cinnamon; the spice is the star of the show here, so freshness matters.
🍽️ Serving Suggestions
Serve warm with a cold glass of whole milk for the ultimate nostalgic snack. Pair with a hot Chai Latte to amplify the cinnamon and spice notes. Sandwich a scoop of premium vanilla bean ice cream between two cookies for a gourmet ice cream sandwich. Arrange on a dessert platter alongside tart apple slices and a caramel dipping sauce. Enjoy as an afternoon treat with a cup of Earl Grey tea.