SNICKERDOODLE 🍪

What is a snickerdoodle?

A snickerdoodle is a cookie coated in cinnamon and sugar. What makes a snickerdoodle a snickerdoodle is cream of tartar.

How to make snickerdoodles

1. Measure: Scoop out and whisk the dry ingredients together.
2. Brown the butter: Heat up the butter over very low heat until it start to foam and smell nutty, swirling occasionally. Remove from the heat and cool.
3. Cream the browned butter and sugar: Add the white and brown sugar to the cooled brown butter and mix until lump free. Stir in the egg and vanilla.
4. Add the dry ingredients: Mix until there are no streaks of flour.
5. Shape the cookies: Use a cookie scoop to scoop out two balls of dough, then smush them one on top of each other to form a snowman. Tall balls of dough equal thick cookies.
6. Cinnamon sugar: Coat the cookies in cinnamon and sugar and let rest in the fridge for 15-30 minutes.
7. Bake: Bake until just done on the edges.

Ingredients

• 1.5 cups all purpose flour 200 grams
• 3/4 tsp cream of tartar
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 cup unsalted butter plus 1-2 tablespoons
• 1/3 cup granulated sugar 70 grams
• 1/3 cup brown sugar 65 grams
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp sugar
• 1 tsp cinnamon

Instructions

• Whisk together the flour, salt, cream of tartar, and baking soda in a bowl and set aside.
  
  
• Brown 1/2 cup butter in a saucepan, swirling, until butter foams and starts to turn brown and smells nutty. Immediately transfer butter to a liquid measuring cup and see how much water content you lost. You want to have 1/2 cup of butter, so stir in the remaining 1-2 tablespoons of butter if you need it – the butter should just melt, not foam.
  
  
• When the butter is mostly cool, whisk in both 1/3 cup of brown and white sugar until incorporated with no lumps. Whisk in the egg until smooth and glossy. Stir in the vanilla and use a rubber spatula to fold in the dry ingredients until just combined and no dry spots remain. Do not over mix.
  
  
• Mix the cinnamon and sugar in a small bowl. Use a 1.5 tablespoon cookie scoop and scoop out two balls of dough, so that each cookie is 3 tablespoons large. Smoosh the two balls on top of each other – they should kind of look like a 2 ball snowman (see photo) and you should get about 8-10 cookies. Roll the logs/tots generously in the cinnamon sugar, being sure to coat evenly. Place the cookies on a parchment paper lined cookie sheet, cover with plastic wrap and let chill in the fridge for 15-30 minutes
  
  
• Heat the oven to 325°F and bake on a parchment paper lined baking sheet for 12-15 minutes or until the edges are just set, rotating and moving trays halfway if browning unevenly. Remove from the oven and bang the pan down against the counter top (this helps create a couple of ripples like you see on Instagram) Let cool on the baking sheets for 5 minutes, the move to a rack to cool completely. Enjoy!