Next in line for my series of Christmas cookie posts is the ever adored snickerdoodle. For the longest time I had no idea what a snickerdoodle was, and when I learned they were cookies rolled in cinnamon sugar I was a bit confused. Where were the peanuts and nougat and caramel? This ain’t no Snickers! Then the realization slowly settled in that snickerdoodle cookies had absolutely nothing to do with Snickers candy bars. I’m pretty sure I can’t be the first person to make that mistake, so I don’t feel too bad about it. What I DO feel bad about is the fact that it took so long for them to find their way into my life.
A funny thing about this particular batch of cookies (as well as the ones in my next post) is that I baked them up to barter with. Yes, my youngest niece’s Christmas gift was paid for in cookies. I’m finding it very difficult not to talk about what it was that I received in exchange for these sweet treats, but I’m opting to keep my lips sealed until after Christmas as I prefer to keep the gifts to the girls a secret from my brother and his girlfriend as well. [Post Christmas edit: I wanted to pimp out Leanne’s beautiful work, as the gift I cookie swapped for was a pair of her lovely fairy wings. J’adore! You can visit her Etsy page here: Fairy Spirit Studios]
For this recipe I’ve given it a few small tweaks to enhance an already good thing. I brown half of the butter and I use just a touch of ground ginger in the cinnamon sugar mixture. The final thing that contributes to making this cookie a little different from your standard snickerdoodle recipe is the use of bread flour for its higher protein content. The end result is a soft, chewy snickerdoodle with the rich underlying flavor of brown butter that plays nicely with the sugar spice blend.
- 2 sticks unsalted butter, softened
- 1 cup white sugar
- 3/4 cup lightly packed brown sugar
- 1 teaspoon vanilla
- 1 tablespoon Ener-g egg replacer mixed in 1/4 cup of water or 2 large eggs
- 2 cups all purpose flour
- 1/2 cup bread flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- Preheat oven to 325F. Line a cookie sheet with parchment paper and set aside.
- Melt butter in a saucepan over medium heat. The butter will begin to foam and eventually subside. Whisk regularly until the butter turns a rich amber color and releases a nutty aroma. Transfer to another container and allow to cool.
- In a stand mixer combine cooled brown butter, softened butter, white sugar, and brown sugar. Cream together until light and fluffy.
- Add vanilla and egg replacer (or eggs) and mix until well incorporated.
- In a separate bowl whisk together both flours, cream of tartar, baking soda, salt, and 1/2 teaspoon of cinnamon.
- Working in batches, add 1/3 of the flour mixture at a time to the wet ingredients. Mix until just incorporated before adding the next third. Repeat with remaining flour. The dough should hold together if you squeeze it between your fingers. If it seems too crumbly, add another 1-2 tablespoons of water.
- In a small bowl mix the 2 tablespoons of white sugar with the ground cinnamon and ginger. Using a small scoop or a heaping tablespoon, scoop out a ball of dough. Roll it together in your hands to round it out, then coat it in the cinnamon sugar mixture. Transfer to parchment lined sheet allowing about 2 inches between each cookies.
- Bake for 11 minutes. The cookies might seem just slightly underdone but they will continue to cook as they sit on the counter. Let sit for at least 5 minutes before transferring to a wire rack to cool completely.