This mini-batch of classic cinnamon sugar coated cookies are a cold weather after dinner family favorite. I LOVE anything cinnamon sugary, like my Homemade Churro Bites, one of my fav recipes! The warm cinnamon spice makes them perfect for a fall or even as a yummy Christmas cookie. On the outside they look pretty plain, but with their crispy edges and chewy center, it is almost impossible to eat just one. Although they aren't as fancy as other decorated cookies, and they aren't dipped in chocolate or covered in frosting, these are one of my favorite cookies, along with my good ol' standby, the Chocolate Chip Cookie, of course. A traditional snickerdoodle calls for baking soda and cream of tartar as the leavening and adds it's signature tangy flavor, but my addition of browned butter really sets these cookies apart from any other snickerdoodle. They browned butter lends a warm nutty/toffee flavor and mixed with the brown sugar, the caramel notes take these cookies to the next level. These are definitely a must try!
Baking in small batches is so easy and quick. Start by browning the butter (click here for a step-by-step tutorial). Do not skip browning the butter, it is what gives the cookies and incredible rich, caramel flavor!
Then, add the wet ingredients.
Stir in the dry ingredients.
Roll into balls and cover in the cinnamon/sugar mixture. Place on your cookie sheet. My small-batch cookie recipes make 8 perfect cookies... if you make them a little larger, you can get 6 slightly larger cookies. Bake as directed and enjoy!
Yield: 8 cookies
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 85g (3/4 cup minus 2 teaspoons) all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons granulated white sugar
- 5 tablespoons packed light brown sugar
- 1 large egg yolk
- 1 1/2 teaspoons milk
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon granulated white sugar
- 1 teaspoon ground cinnamon
First you need to brown your butter (Do not skip browning the butter, it is what gives the cookies and incredible rich, caramel flavor!). To brown butter: Over medium heat, melt butter in a small saucepan. Stirring constantly, continue to cook butter until it starts to foam. Keep stirring until brown specks start to appear at the bottom of the pan and butter has turned an amber color and gives off a warm nutty/toffee scented aroma (about 3-5 minutes total; shorter than average because it is such a small amount of butter). Immediately remove from heat and pour into a shallow heat proof bowl (do not over cook butter, it can burn very easily and turn from a perfect caramel scented brown hue to burnt and blackened within seconds! If you have burnt your butter, you will know by the scent). Place in the refrigerator to cool to room temperature and firm up slightly.
In a small bowl, whisk together flour, cream of tartar, baking soda and salt. In a separate bowl beat the cooled butter and sugars together on medium speed. Beat in the egg, milk and vanilla on low speed until incorporated. Gently mix in flour mixture just until combine. Cover dough with plastic wrap and refrigerate for 1 hour until firm.
When ready to bake, preheat the oven to 400° F. Line baking sheet with parchment paper. In a shallow bowl, combine the sugar and cinnamon for the coating. Remove dough from the refrigerator and roll 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.
Give it a try and be sure to share a picture of your creation with me on Facebook, Instagram, Twitter, or email a photo to MyCreation@dollhousebakeshoppe.com to have your recreation featured in the Fan Photo album!
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