Treat Week: Snickerdoodle Party Cookies

I’m fond of a snickerdoodle, but it’s certainly not my favorite cookie. Perhaps until now! These addictive cookies have browned butter, chopped butter toffee, and crushed cornflakes. The cornflakes threw me a bit, but you can’t really taste them, they just add a pleasing crunch to the cookie. The final result is a buttery, sweet, nicely spiced cookie with a bit of both chew and crunch. Perfect. So happy I bought a handful of Skor bars so I can make these again right now.

from: Bon Appetit
makes: about 12-24 cookies, depending how large you make them. I made giant ones and I’m not apologetic.  😉

1 cup (2 sticks) unsalted butter. (I highly recommend good European butter like Kerrygold or Plugrá)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 teaspoons ground cardamom, divided
2 teaspoons ground cinnamon, divided
1 cup (packed) light brown sugar
1/2 cup granulated sugar, divided
2 large eggs
1 teaspoon vanilla extract or paste
2 Skor bars, finely chopped (I prefer Skor, but Heath bars would also work)
3 cups cornflakes, lightly crushed
gold or rainbow disco or luster dust (for serving; optional)

Place racks in upper and lower thirds of oven; preheat to 350 F. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns. This could take anywhere from 5-10 minutes. Scrape into the bowl of a stand mixer. Let brown butter cool slightly.

Meanwhile, whisk flour, baking soda, salt, 1 1/2 teaspoons cardamom, and 1 teaspoon cinnamon in a medium bowl.

Add brown sugar and 1/4 cup granulated sugar to brown butter. Beat (with paddle attachment) on medium speed until thick, about 1 minute. Add eggs one at a time, beating well after each addition. Continue to mix just until smooth, about 1 minute longer. Beat in vanilla. Reduce speed to low and add dry ingredients: beat until nearly combined. Add Skor bars and beat just long enough to bring dough together (it will be a little loose). Cover and let rest 5-10 minutes to let flour hydrate (dough will thicken).

Place cornflakes in a small bowl. Mix remaining 1/4 cup granulated sugar, 1 teaspoon cardamom, and 1 teaspoon cinnamon in another small bowl. Working one at a time, scoop about 2 tablespoon-sized balls of dough and toss in cornflakes to coat well; squeeze lightly to adhere. Move to bowl with spiced sugar and toss to coat. Divide between 2 parchment-lined baking sheets, spacing 3″ apart.

Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are set, 13-16 minutes. Let cool on baking sheets for a few minutes, then transfer to rack to cool completely. Brush with gold dust if desired.

Do ahead: Cookies can be baked up to 5 days ahead. Store airtight at room temperature.

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