Grammy's Kitchen · Snickerdoodles · Brown Butter Snickerdoodles
One of 38 snickerdoodles recipes we measured
from sugarspunrun.com
It ranks #5 of 38 for structural integrity among the snickerdoodles recipes we compared. 14 cooks on sugarspunrun.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.
| this recipe | typical | |
|---|---|---|
| fat | 69% | 65% |
| total sugar | 108% | 102% |
| brown sugar share of total sugar | 30% | 25% |
| egg | 30% | 29% |
| leavener | 1% | 1% |
| salt | 2% | 1% |
| liquid | 3% | 3% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1 cup unsalted butter |
| 150 g | 3/4 cup granulated sugar |
| 106 g | 1/2 cup light brown sugar (firmly packed) |
| 100 g | 2 eggs (room temperature preferred) |
| 2 g | 1/2 teaspoon vanilla extract |
| 330 g | 2 3/4 cups all-purpose flour |
| 10 g | 2 teaspoons cream of tartar |
| 5 g | 1 teaspoon baking soda |
| 6 g | 1 teaspoon salt |
| 1 g | 1/4 teaspoon cinnamon |
| 100 g | 1/2 cup granulated sugar |
| 8 g | 1 Tablespoon ground cinnamon |
Method: 10 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a very forgiving recipe! I ran out of all-purpose flour and had to sub approximately 1/3 with bread flour. I was also in a rush and the browned butter barely got to room temp before I mixed it in with the sugars. The cookies turned out fabulous. ” — a cook, 5.0★
“I consider myself a snickerdoodle connoisseur as they have been my favorite since I was a kid. I can honestly say these are the best I’ve ever made. They are right up there with Mrs. Field’s snickerdoodles for me. The texture is perfect and they stay soft for ” — a cook, 5.0★