One of our most popular recipes on the blog has been our Big, Old-Fashioned Snickerdoodles. So, the bar for Snickerdoodle recipes on this site is very high. That means today's recipe has to be spectacular, and it is. The brown butter in these cookies is the secret ingredient, giving them a rich, nutty depth of flavor that will absolutely wow you. These are grownup Snickerdoodles, friends.
Brown Butter Snickerdoodles adapted from TastyKitchen
2 1/2 cups flour 1 teaspoon baking soda 2 teaspoons cream of tartar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup sugar 1 1/4 cups dark brown sugar 1 cup (2 sticks) butter 1 egg 1 egg yolk 1 tablespoon sour cream 1 tablespoon vanilla 1/4 cup sugar (for rolling) 2 teaspoons cinnamon (for rolling) Directions Sift flour, baking soda, cream of tartar, cinnamon and salt together and set aside. In a large mixing bowl, stir sugars together and set aside. In a small saucepan (preferably without a dark lining), melt the butter over medium heat, stirring frequently. Allow the butter to foam and bubble, then stir constantly as the butter starts to appear more clear and then begins to brown. As soon as the color starts to get darker and you smell a nutty aroma, remove the saucepan from the heat and transfer the butter to the mixing bowl with the sugar to halt the cooking process. On low speed, combine the sugar and butter, then add the eggs, sour cream, and vanilla and mix until smooth. Slowly add in the flour mixture and mix until completely combined. Chill the dough for a minimum of one hour. Preheat oven to 350 degrees and combine rolling sugar and cinnamon in a small bowl. Divide dough into 2-tablespoon size balls, roll in the cinnamon/sugar mixture and place on a prepared baking sheet. Press the top of each ball to make a subtle flat top. Bake for 8-10 minutes, or until top is crackly and edges are just beginning to brown. Makes 4 dozen cookies.