Brown Butter Snickerdoodles: The SECRET to Chewy Perfection!
Gluten-free snickerdoodles: master these chewy, perfectly spiced cookies with a secret brown butter trick. Easy to make and incredibly satisfying.
Ingredients
- 1/2 cup (113g) butter
- 1/2 cup (98g) shortening
- 1 cup (200g) granulated sugar
- 1/2 cup (107g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups + 2 tablespoons (319g) gluten-free measure-for-measure flour
- 1/2 cup (50g) almond flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
Instructions
- Brown the butter: Melt butter in a saucepan over medium heat. Whisk constantly. It will foam, then after a couple of minutes, brown on the bottom. Turn off heat when solids are brown and a nutty aroma appears. Pour into a glass mixing bowl to prevent burning.
- Add the shortening, granulated sugar, and brown sugar to the bowl with the brown butter and mix until combined. Add the eggs and vanilla, then mix until smooth.
- Add the gluten-free measure-for-measure flour, almond flour, cream of tartar, and baking soda to the wet ingredients. Mix until well-combined. Cover the dough and refrigerate for at least 1 hour and up to 2 days.
- Preheat the oven to 400°F (200°C). Line a large baking sheet with a silicone baking mat.
- In a small bowl, mix together additional sugar and cinnamon for rolling. Shape the chilled dough into rounded 1-inch balls. Roll each ball generously in the cinnamon-sugar mixture and place 2 inches apart on the baking sheet.
- Bake for 9-11 minutes until the edges are set but the centers are still slightly soft. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- Don't skip browning the butter! It adds an incredible depth of nutty flavor that makes these snickerdoodles stand out. Watch it carefully to avoid burning.
- When I first started making these, I used to overmix the dough, resulting in tougher cookies. Mix just until the dry ingredients are incorporated to keep them tender.
- For perfectly round snickerdoodles, chill the dough for at least an hour. This also helps prevent spreading.
- Store baked snickerdoodles in an airtight container at room temperature for up to 3-4 days, or freeze the unbaked dough balls for up to 2 months. Bake from frozen, adding 2-3 minutes to the cook time. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When I first started making these, I used to overmix the dough, resulting in tougher cookies. Mix just until the dry ingredients are incorporated to keep them tender.
- For perfectly round snickerdoodles, chill the dough for at least an hour. This also helps prevent spreading.
- Store baked snickerdoodles in an airtight container at room temperature for up to 3-4 days, or freeze the unbaked dough balls for up to 2 months. Bake from frozen, adding 2-3 minutes to the cook time. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.