I have always loved snickerdoodle cookies, though the name is a bit odd. But why reinvent the wheel by changing the name, when it’s better to just enhance the recipe? Of course, I added a little Maldon sea salt to wake the cookies up a bit. There is one sneaky ingredient in these cookies that you won’t likely have, and might have to hunt down at a gourmet market or order online: Nielson-Massey’ Madgascar Courbon Pure Vanilla Powder. It’s an essential ingredient and well worth the expense, though it is expensive…and while you are at it, their vanilla extract is the best as well, but that is optional.
- 2 1/2 cups all-purpose flour
- 2 teaspoons of cream of tartar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 sticks plus two tablespoons unsalted butter, separated
- 1/2 cup light brown sugar
- 1 cup sugar, plus extra for topping the cookies
- 1 tablespoon vanilla extract
- 2 extra large eggs, room temperature
- 1/4 cup chopped toffee from the baking section, likely Heath crunches without the chocolate
- 1 tablespoon ground cinnamon
- 2 tablespoons of pure vanilla powder: Nielson-Massey’ Madgascar Courbon Pure Vanilla Powder.
- Maldon sea salt
- Brown the two sticks of butter. This is the only challenging technique in the recipe. Take a medium sauce pan and put over high heat and add two sticks (16 tablespoons) of unsalted butter that has been cubed. In short, you are separating the solids in the butter, which will drop to the bottom and toast, creating a nutty flavor. You want to use a wooden spoon to scrape the solids off of the bottom so they don’t burn. Once you see that the butter has browned into a deep color, but not black, then pour into a bowl with the remaining two tablespoons of chilled butter in it and watch it bubble. This will stop the cooking process. Also, add some of the milk back into the mix. Let the butter cool for 15 minutes, as you will make these cookies with the butter melted.
- In a separate bowl, mix the flour, cream of tartar, baking soda, baking powder, and salt. Set aside.
- In a Kitchen Aid fitted with the whisk, add the butter, 1 cup of sugar, 1/2 cup of brown sugar, and vanilla. Set the mixer to medium-plus for about 3 minutes, then turn the mixer to medium-low and add the eggs until fully incorporated and fluffy. Add the toffee crunches and slowly mix in the dry ingredients, then scrape down the sides and turn off the mixer. Let sit for 15-20 minutes.
- Heat your oven to 400 degrees.
- Mix the ground cinnamon with the vanilla powder, then take a medium cookie scoop and make evenly shaped balls. Roll in the cinnamon/vanilla powder covering all sides, place on a half baking sheet lined with parchment paper. You can fit four rows of three, just lightly tap the top to flatten a little bit and sprinkle a pinch of both Marldon sea salt and regular sugar. Bake for 9 minutes, or 8 if you like them to be softer.