Browned Butter & Cardamom Snickerdoodles
This is my adaptation of the snickerdoodle recipe in Stella Parks’ wonderful baking book, Bravetart. We’re talking puffy, pillowy, classic snickerdoodles with the volume turned up just a smidge. By browning the butter and incorporating a bit of cardamom into the mix, a traditional snickerdoodle cookie becomes extra special. The addition of coconut oil to the dough, instead of the more traditional shortening, helps contribute to the thick, fluffiness of this classic cookie. These never last long in my house.
26cookies (approx)
26cookies (approx)
  1. Begin by browning the butter. In a small saucepan over medium heat, add the butter and allow it to fully melt, swirling a bit to help it along. After it has melted, allow it cook a little longer so it browns, swirling the pan a couple of times as it does. As soon as the butter appears golden brown and smells nutty, cut the heat. It should take about 2 to 3 minutes.
  2. Add the coconut oil to the saucepan with the butter. Stir to combine. Cool for 15 minutes and then transfer to the fridge until the mixture has solidified and become creamy; about 15 to 20 more minutes. (If you need to transfer this mixture to a small bowl so it fits in your fridge, that’s totally fine)
  3. Meanwhile, preheat your oven to 400 degrees F. Sift the flour into a medium bowl.
  4. When the browned butter/coconut oil mixture has solidified and become opaque again (but is still nice and creamy, i.e. whippable) transfer it to the bowl of a stand mixer fitted with the paddle attachment. Add the sugar, salt, baking powder, cardamom, and vanilla to the butter mixture and mix on low speed to moisten. Increase to medium speed and beat until light and fluffy; about 5 minutes, stopping to scrape the sides of the bowl halfway through. With the mixer running, add the egg and continue beating just until smooth. Reduce the speed to low, add the flour, and mix just until a stiff dough forms.
  5. Divide the dough into thirteen 2 1/2-ounce (1/4 cup) portions or twenty-six, 1 1/4-ounce (2 Tbsp) portions.
  6. To prepare the cinnamon sugar, in a smal bowl, combine the 1/4 cup granulated sugar and the cinnamons. Stir to combine. Roll each portion of the dough into a smooth ball and then tumble in the cinnamon-sugar until fully coated. Arrange the cookies on parchment-lined baking sheets, leaving 2 1/2 inches between each. Flatten the cookies into 1/2-inch disks and generously sprinkle with the remaining cinnamon-sugar.
  7. Bake at 400 degrees F until the snickerdoodles begin to spread, about 6 minutes. (for either size) and then rotate the pans and reduce the temp to 350 degrees F. Continue baking until the cookies are firm around the edges but still puffy in the middle, about 5 minutes for small cookies and 8 minutes for the large. Cool on the baking sheets until the edges are crisp, about 10 minutes.
  8. Enjoy your snickerdoodles warm or you can store them in an airtight container for up to 2 days at room temperature.
Recipe Notes

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