No Chill Small Batch Snickerdoodles
Is there anything better than a really good snickerdoodle? These small batch snickerdoodles are chewy in the centers, crisp on the edges, and made with brown butter for a nutty, toffee-like flavor. Even better, they're one bowl and no chill. Ahhh they're so good!
Equipment
- 1 sheet pan
- Parchment paper
- #20 cookie scoop
Ingredients
- 60 grams unsalted butter (¼ cup)
- 90 grams granulated sugar, divided (⅓ cup + 2 Tablespoons)
- 1 large egg yolk, room temperature
- 1 ½ teaspoons pure vanilla extract
- 60 grams all-purpose flour (½ cup)
- 5 grams cornstarch (½ Tablespoon)
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon Kosher salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper.
- Melt the butter in a medium skillet over medium-low heat. Bring it to a gentle simmer. It will foam up and sputter a little. Cook the butter, swirling the pan often, until it smells nutty and has brown bits at the bottom, about 5 minutes. Immediately pour the brown butter into a medium mixing bowl and let it cool completely.
- Once the butter is cool, add 66 grams (⅓ cup) of sugar. Whisk until the mixture is thick and lightened in color, 1-2 minutes. Whisk in the egg yolk and vanilla extract until smooth.
- Add the flour, cornstarch, baking soda, cream of tartar, and Kosher salt to the wet ingredients. Use a rubber spatula to fold the cookie dough just until it comes together and there are no more streaks of flour.
- Mix the remaining 24 grams (2 Tablespoons) of sugar with the cinnamon. Using a #20 cookie scoop, scoop the cookie dough into 6 balls. (The dough will be a little soft.) Carefully roll the cookie dough balls in the cinnamon sugar and place them 2-3 inches apart on the prepared sheet pan.
- Bake the cookies for 8-9 minutes, until the edges are set and the centers are still a bit under-done. Let the cookies cool on the sheet pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!
Notes
For small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, here's how to measure the flour. First, whisk the flour until it's light and fluffy. Then, spoon the fluffed flour into a measuring cup until it's overflowing. Lastly, use a straight edge to level it off without packing the flour into the cup.
If you don't want to brown the butter, use 42 grams (3 Tablespoons) of butter instead. Melt it in the microwave and let it cool completely.
This recipe makes just enough dough for 6 cookies. Don't be afraid to really scrape the sides of the bowl to get it all!
Don't over-bake the cookies or they will come out crispy instead of chewy. Unless that's what you're going for, of course!
Nutrition
Serving: 1cookieCalories: 182kcalCarbohydrates: 23gProtein: 1gFat: 9gSaturated Fat: 5gCholesterol: 52mgSodium: 145mgPotassium: 40mgFiber: 0.5gSugar: 15gCalcium: 11mgIron: 0.6mg
Tried this recipe?Let us know how it was!