Small Batch Snickerdoodles
GUEST POST: Small Batch Snickerdoodles from Dollhouse Bake Shoppe
I’m Lindsay Ann and I’m so excited to be here contributing to the “I’ll bring the cookies” event!
Today I am sharing with your my small batch twist on the classic cinnamon sugar coated cookie- SNICKERDOODLES. The warm spices make them a real holiday time favorite. These Small Batch Snickerdoodles are a recipe for 8 cookies.
A traditional snickerdoodle cookie calls for cream of tartar to add to its signature tangy flavor. With my addition of browned butter and brown sugar this recipe really sets these cookies apart from any other snickerdoodle.
The browned butter lends a warm nutty/toffee flavor and mixed with the brown sugar, the caramel notes take these cookies to the next level.
Small Batch Snickerdoodles Recipe
- 4 tablespoons 1/2 stick unsalted butter, melted and browned
- 2/3 cup 80g all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons granulated white sugar
- 3 tablespoons packed light brown sugar
- 1 large egg yolk plus 1 1/2 teaspoons egg white
- 1/2 teaspoon pure vanilla extract
- • 1 tablespoon granulated white sugar
- • 1 teaspoon ground cinnamon
- Preheat the oven to 400° F. Line baking sheet with parchment paper.
- Melt butter in a small saucepan. Stirring constantly, continue to cook butter until brown specks start to appear at the bottom of the pan and the butter has turned a light amber color, giveing off a warm nutty/toffee scented aroma (about 3-5 minutes). Immediately remove from heat and pour into a medium heat proof bowl. Let cool
- In a small bowl, whisk together flour, cream of tartar, baking soda and salt. Add the sugars to the butter and beat until light and fluffy. Beat in the egg and vanilla. Gently mix in flour mixture just until combine. Cover dough with plastic wrap and chill in the fridge or freezer until firm, about 10-15 minutes.
- In a shallow bowl, combine the sugar and cinnamon for the coating. Roll dough into 8 balls. Roll balls in cinnamon sugar until well coated and place about 1-2 inches apart on prepared baking sheet.
- Bake for about 8 minutes, until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Cool on cookie sheet for 3 minutes and then transfer cookies to a wire rack. Store at room temperature in an air tight container.
You might know Lindsay Ann from a little show called CUPCAKE WARS…where SHE WON in 2010!! Yes I am not even kidding! If you don’t remember you can watch her 10 minute Cupcake Wars highlight reel– I even knew how it was going to end but I was still nervous for her! 🙂
Thanks for bringing the cookies, Lindsay Ann!