Ingredients
Equipment
Method
- brown the butter: in a light-colored saucepan, melt the 1 cup of unsalted butter over medium heat. continue cooking, swirling the pan, as the butter foams and then subsides. in 5-8 minutes, you'll see golden-brown specks at the bottom and it will smell nutty. immediately pour the browned butter (and all the brown bits) into a heat-proof bowl.
- chill the butter: place the bowl in the refrigerator until the butter has re-solidified to a softened, scoopable consistency (like room temperature butter). this takes about 20-30 minutes. do not skip this step.
- preheat oven & prep: preheat your oven to 350°f (175°c). line two large baking sheets with parchment paper. in a small, shallow bowl, mix the ½ cup sugar and 2 teaspoons cinnamon for the coating. set aside.
- cream butter and sugar: in a large mixing bowl, add your softened browned butter and the 1 ½ cups of granulated sugar. use an electric mixer to cream them together on medium-high speed until light and fluffy, about 2-3 minutes.
- add wet ingredients: add the room temperature egg and vanilla extract. mix on low speed until just combined.
- combine dry ingredients: in a separate, medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, 1 teaspoon of ground cinnamon, and the ½ teaspoon of ground cardamom.
- mix dough: add the dry ingredients to the wet ingredients in two batches, mixing on low speed until just combined. do not overmix. the dough will be thick and soft.
- chill the dough: cover the bowl and chill the dough for at least 30 minutes. this is crucial for thick, chewy cookies and prevents them from spreading flat.
- shape and roll: use a 1-tablespoon cookie scoop to portion the dough. roll each portion into a smooth ball between your hands, then roll generously in the cinnamon-sugar coating.
- bake: place the coated dough balls on the prepared baking sheet, about 2 inches apart. bake for 10-12 minutes. the cookies should be puffy and the edges just set. the centers will still look slightly soft and underdone.
- cool: let the snickerdoodles cool on the baking sheet for 5-7 minutes. this is when they "set up" and become chewy. transfer to a wire rack to cool completely.
Nutrition
nutrition disclaimer: nutrition is an estimate based on ingredients and serving size. values may vary due to substitutions, brands, and kitchen tools. when in doubt, run your own numbers.
Notes
- don't overbake! this is the #1 secret for soft and chewy snickerdoodles. pull them from the oven when they are puffy and the centers look soft. they will finish cooking on the hot pan.
- brown butter is key: browning the butter gives these cookies their signature nutty, toffee-like flavor. you must let it cool back to a solid, softened state before creaming with the sugar.
- no cream of tartar? this recipe is designed to be an easy snickerdoodle recipe without cream of tartar. the combination of baking powder and baking soda creates the perfect "puff" and soft texture.
- storage: store cooled cookies in an airtight container at room temperature for up to 5 days. add a slice of plain bread to the container to keep them extra soft.
- freezing: freeze the rolled, un-coated dough balls on a baking sheet, then transfer to a freezer bag. when ready to bake, roll in cinnamon sugar and bake from frozen, adding 1-2 minutes to the bake time.