Perfect Snickerdoodles
In the fall, there is absolutely nothing in this world I love more than these perfect snickerdoodles: soft, buttery, lightly spiced, and coated with cinnamon sugar. You absolutely need to try to make these ASAP!
Ingredients
Cookie Dough
- 1 cup unsalted butter browned and cooled
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp salt
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp baking soda
- 1 1/2 tsp cream of tartar
- 2 1/2 cups all purpose flour
Instructions
- Brown the butter: in a small saucepan, add the butter. Heat on medium high, stirring constantly with a silicone spatula or wooden spoon for about 7-10 minutes. When you start to see brown flecks swirling around, pour the hot browned butter into a glass or metal bowl. Let it cool for about an hour.
- Add the cooled butter into your mixing bowl (I did this by hand, you can also use your mixer) with the brown and white sugar. Use a whisk to cream the ingredients together until thickened and lightened in color.
- Add the eggs, salt, vanilla, cinnamon, nutmeg, and ginger. Mix well to combine, then add the baking soda and cream of tartar, followed by the flour (don't overmix, stop as soon as you don't see any chunks of flour).
- Cover the bowl with plastic wrap and chill in the fridge for ten minutes. Meanwhile, preheat your oven to 350ºF, line two baking sheets with parchment paper, and make your cinnamon sugar by combining the sugar and cinnamon.
- After the dough is chilled, use an ice cream scoop to measure out scoops of cookie dough. Roll the cookie dough in your hands and then in the cinnamon sugar before placing on the baking tray. Make sure there is at least 2 inches of space between each cookie.
- Press the cookies down gently, flattening them to about 1/2" thickness. Bake for 8-10 minutes, then let cool and enjoy!