Can these cookies be made gluten free?

Yes! Just swap the all-purpose flour with gluten-free cup-for-cup baking flour. I like Bob's Red Mill (the blue bag) or King Arthur measure for measure. Also make sure your cream of tartar is certified gluten free! McCormick is the best option.

Why does the egg have to be cold?

Since we're using warm brown butter in the dough, the cold egg helps further cool everything down. And a cooled dough means slower spreading in the oven.

What is European-style butter?

This is rich butter that's either imported or made from grass-fed cows (I use Kerrygold). It's churned with added cultures to create a really rich color and flavor. The end result is a creamy butter with a higher fat content. It makes all the difference in these snickerdoodles!

Can I freeze the dough?

Yes! Shape and roll the dough balls then flatten slightly more than the recipe calls for (this will help them spread since they'll be very cold when baked later on). To bake, thaw the cookie dough for about an hour and bake as instructed.

How long do snickerdoodles keep?

Store these at room temperature and they'll keep for about a week! They hold up really well as the days go on.

The BEST Snickerdoodles - Butternut Bakery

Description

So what makes these the BEST snickerdoodles? We’re talking rich European-style butter that’s half browned, adding a light toffee flavor without overpowering the signature snickerdoodle flavor. They also have just the right amount of flour to where they spread nice and even but remain SUPER rich and buttery with every bite. It’s bound to be your new favorite snickerdoodle recipe!

Ingredients

Snickerdoodles

1 cup (2 sticks, 224g) salted European style butter* (I use Kerrygold)
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar, packed
1 large egg, cold
1 tsp vanilla extract
3/4 tsp cream of tartar (certified gluten-free if needed)
1/2 tsp baking soda
1/4 tsp kosher salt (1/2 tsp if using unsalted butter)
2 1/4 cups (290g) all-purpose flour (or 1-to-1 gluten free baking flour)

Cinnamon Sugar Coating

2 tbsp granulated sugar
2 tsp cinnamon

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Instructions

Snickerdoodles

Preheat the oven to 350F and line a large baking sheet with parchment paper.
Slice the butter and add one stick to a large mixing bowl and the other to a medium saucepan. Place the saucepan over medium heat and stir to brown. First it will melt, then bubble loudly, then go quiet and foamy. This is when the browning stage happens so don’t walk away. Keep stirring until it turns the color of dark brown sugar.
Immediately pour the browned butter into the bowl of sliced butter and stir to melt.
Once melted, whisk in the sugars, followed by the egg and vanilla. Whisk vigorously until it turns smooth and thick, about 1 minute.
Then whisk in the cream of tartar, baking soda, and salt. Switch to a rubber spatula and mix in the flour, ensuring it’s fully worked into the dough without over mixing.
In a small dish, mix together the coating ingredients.
Using a large cookie scoop (3 tablespoons worth), scoop the dough into the cinnamon sugar and toss to coat. Place 4 to 5 cookies on the baking sheet spaced a couple inches apart and use your palm to flatten the tops just slightly.
Bake for 10 to 12 minutes (11 is the sweet spot for me) or until the edges are barely golden and the center is pale, puffed, and slightly underdone.
Allow to cool on the pan for about a minute, then transfer to a cooling rack. Make the rest of the batch as directed.
Once cooled, they’re ready to enjoy!

Equipment

Large Cookie Scoop

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Large Baking Sheet

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Notes

EUROPEAN-STYLE BUTTER – This butter makes all the difference here! Look for butter that has this term on the label or states that it’s from a European country. It’s much richer and creamier than standard butter, so it’s a must in these cookies. If you go for basic butter, your cookies won’t spread as much.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American