Brown butter snickerdoodles from Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients by Matt Lewis and Renato Poliafito

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on November 03, 2019

    Crispy, crackly crust, chewy interior, this snickerdoodle is definitely a cinnamon-lover’s dream cookie with the added nuttiness of brown butter. I made mine smaller than the recipe directs, about the size of a walnut, so my yield was 5 dozen cookies. 10 minutes of baking produced the crispy/chewy texture I prefer; an additional 2 minutes produced a crisp cookie.

  • trudys_person on December 24, 2015

    Very good, slightly more sophisticated take on Snickerdoodles. The one extra step of making brown butter is worth it. Used a #40 Zeroll scoop and it was the perfect size (made 26 cookies).

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