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Forge Food: Brown Butter Snickerdoodles

Looking for an amazing recipe for snickerdoodle cookies? This delectable recipe is perfect for entering the fall, cinnamon is the spice of the season. This recipe takes about an hour to prepare and bake, though it varies depending on how many cookies you make, and how many baking sheets you have. It took me about two hours to make a full batch of 35 cookies. Enjoy!

1 cup (2 sticks) butter

2¼ cups all purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

½ teaspoon salt

¾ cup brown sugar (packed)

1¼ cups granulated sugar

1 large egg (room temperature)

1 tablespoon milk

1½ teaspoons vanilla extract

2 teaspoons ground cinnamon

1. Brown the butter: Place butter in a skillet over medium heat. Whisking constantly, melt the butter. The butter will begin to brown after 5-8 minutes (light brown specks should appear at the bottom of the skillet.) Once the browning has begun, remove the skillet from heat immediately to stop the browning process. Pour into a heat-proof bowl, and let the butter cool for five minutes.

2. Whisk the flour, cream of tartar, baking soda, and salt together in a medium sized bowl. Set aside.

3. Add the brown sugar and ¾ cup of sugar to the browned butter. Using a hand-held mixer (or stand mixer with a paddle attachment), beat together on medium to high speed until mostly combined (about 1 minute.) Beat in the egg, milk, and vanilla extract until combined.

4. Pour dry ingredients into wet ingredients and beat together at low speed. Slowly increase speed until everything is combined. The dough will be thick and a little greasy, it shouldn’t stick easily to the sides of the bowl.

5. Mix the remaining ½ cup of sugar and the cinnamon together in a small bowl.

6. Roll the dough into balls, each about one tablespoon in size. Then roll each in the cinnamon-sugar mixture (they should be completely coated.) Do not discard the cinnamon sugar mixture just yet. Place the coated dough balls tightly together on a plate, then cover with plastic wrap and allow to cool in the fridge for 30 minutes.

7. Preheat the oven to 350° F. Line baking sheet(s) with parchment paper, or silicone baking sheet(s.)

8. Place chilled dough balls onto the baking sheet(s) about 3 inches apart. Sprinkle each with some of the remaining cinnamon sugar mixture. Bake for 11 minutes, or until lightly browned on the sides. Remove cookies from the oven and let cool on a baking sheet for 5 minutes, then transfer to a wire rack to fully cool.

9. Cookies will stay fresh in an airtight container at room temperature for up to 1 week.


  • Cole Weaver

    Cole Weaver is a junior at Santa Barbara High School and staff writer for The Forge. He enjoys history and science, and mostly publishes articles related to those topics. Cole hopes his articles will assist in forming a more active and informed public.

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