If your ideal snickerdoodle is soft, buttery, dense, and chewy, you’re in the right place. These snickerdoodles are absolute perfection! They’re made with rich European butter to add extra fat and flavor. On top of that, we’re browning half of it to enhance that flavor even more!
WHAT YOU NEED Snickerdoodles European style salted butter granulated sugar light brown sugar vanilla extract egg lemon juice kosher salt baking soda cream of tartar all-purpose flour Cinnamon Sugar Coating granulated sugar cinnamon
1. Preheat the oven to 350F and line a large baking sheet with parchment paper. 2. 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. 3. Immediately pour the browned butter into the bowl of sliced butter and stir to melt. 4. Once melted, whisk in the sugars, followed by the egg and vanilla. Whisk vigorously until it turns smooth and thick, about 1 minute.
5. 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. 6. In a small dish, mix together the coating ingredients. 7. 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.
8. 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. 9. Allow to cool on the pan for about a minute, then transfer to a cooling rack. Make the rest of the batch as directed. 10. Once cooled, they’re ready to enjoy!