Thick snickerdoodles are what cookie dreams are made of. Adding brown butter makes these snickerdoodles extra flavorful and chewy.
I have a love hate relationship with snickerdoodle cookies. I have tried many recipes over the years, and was never fully satisfied with the cookies I ended up with. Actually, I make them quite often because they are my grandfather’s favorite type of cookie. They have always worked well as a bribe when I need his help with projects around the house. Although he has never complained about any of the cookies, I always felt that they could use some improvement . They would either turn out too thin and crispy, I like my cookies chewy, or they didn’t have enough cinnamon flavor and ended up tasting more like a sugar cookie.
In contrast, I have always LOVED browned butter. I was a really picky eater as a kid, but noodles and butter was the one thing my mom could count on that I would always eat. There was a pasta restaurant we often went to for family birthdays that served spaghetti with browned butter and mizithra cheese. I loved it, in fact I still order it whenever we go there because it is just that good! There is something about the way butter becomes slightly nutty and caramelized once it is browned, I can’t resist it!
After many attempts I think I have finally gotten the science of snickerdoodles down, and ended up with the perfect cookie! The browned butter really gives them a little something special, and pairs nicely with the cinnamon sugar flavor. There are a few key steps that are important to really make this cookie my dream snickerdoodle.
First, I kept the flour to butter ratio a little high. This creates a thicker cookie that wont end up too thin and crispy like the recipes I have tried in the past.
Second, I chilled the dough for a few hours before baking off the cookies. This helps keep them from spreading too much while they bake, again it is all about getting a thick and chewy cookie!
Lastly, I added a little extra cinnamon to the dough itself. This little hidden secret really ups the flavor. Not only do you get the wonderful cinnamon coating from the outside of the cookie, but the flavor goes all the way through! No more bland snickerdoodles for me!
If you have struggled with thin snickerdoodles in the past, I hope you will love this recipe as much as I do!
- 2½ cups flour
- ½ cup sugar
- ½ cup light brown sugar
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup + 2 tablespoons butter
- 2 eggs
- 1 teaspoon vanilla
- ¼ cup sugar
- 1 tablespoon cinnamon
- In a small saucepan over medium heat begin melting butter. Once the butter is melted, it will begin to bubble and the fat content will begin to brown, stir constantly at this point to keep the butter solids from burning. You will know it is ready once the butter is a golden brown color and smells slightly nutty. Remove from the heat and set aside to cool down.
- In the bowl of an electric mixer fitted with a paddle attachment combine flour, sugar, brown sugar, baking soda, cream of tartar, and salt. Mix on low to evenly incorporate the ingredients.
- Add the eggs and vanilla to the dry ingredients, and turn the mixer on to low. With the mixer going slowly stream in the butter. Continue mixing until the butter is fully incorporated, and the mixture forms a ball of dough.
- Refrigerate the dough for at least one hour before baking.
- When ready to bake, preheat the oven to 350 degrees, and mix the remaining sugar and cinnamon in a bowl. Roll the dough into golf ball sized cookies, and coat them generously in the cinnamon sugar mixture. Bake for 10 minutes or until the cookies are set on the outside but slightly soft if pressed. Move the cookies to a rack to cool, if you can stop yourself from eating them straight off of the cookie sheet.