Welp, here you have it, folks. Lauren Unedited.
Actually, just these photos are unedited. They’re from my phone because I was lending my camera for the weekend. I know. What was I thinking? I ate some cookies. Life turned out ok.
In fact, I made two types of cookies. I wanted to make snicks, but I couldn’t decide which recipe to try, so I just made half batches of both. It was like a snickerdoodle showdown. Face off of the fattest.
Learnings: The key to fat, fluffy cookies is to stick the dough balls in the fridge or freezer for a while so they don’t flatten out as much when they bake.
Final score: Butterus Rex wins for taste, and Fatimus wins for texture. If you make just the fat version, your snickerdoodle craving will totally be satisfied, but if you taste it next to the brown butter version, you might find it lacking. But hey, you will have eaten two cookies so…no loss, really.
Like I’ve ever wanted to be a gladiator,
Brown Butter Snickerdoodles (Butterus Rex)
From Ambitious Kitchen
2 1/2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon cinnamon
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter
1¼ cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoons vanilla extract
1 tablespoon plain greek yogurt
For rolling mixture:
1/4 cup sugar
2 teaspoons cinnamon
Whisk together the dry ingredients in a bowl and set aside. Melt the butter in a saucepan over medium heat and simmer, whisking frequently, until the butter begins to brown and give off a nutty aroma. Transfer the butter to a bowl, and set that aside to cool slightly.
In the bowl of a stand mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low speed just until combined.
Cover and chill the dough for 2 hours in the fridge or 30 minutes in the freezer. Ambitious Kitchen recommends at least 3 hours in the fridge or overnight, but I was overeager. You’ll probably get better results/puffier cookies if you do it her way.
Preheat the oven to 350 degrees F. Measure about 2 tablespoons of the chilled dough and roll into a ball. Mix 1/4 cup sugar and 2 teaspoons cinnamon in a bowl. Roll the dough balls in the cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches apart.
Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes, then remove the cooled cookies to a wire rack to cool completely. Makes around 32 cookies.
Fat Snickerdoodles (Fatimus)
From How Sweet It Is
1/2 cup butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 tablespoons milk
1/4 cup sugar + 1 tablespoon cinnamon for dipping
Preheat the oven to 375 degrees F.
Cream butter and sugar with a stand mixer until smooth. Add the egg and vanilla, mixing well until combined, about 2 minutes. Dump in the flour, baking powder, salt, and 1 1/2 teaspoons cinnamon, mixing on low speed until dough comes together. Add the milk, and mix until combined. Cover with plastic wrap and refrigerate in the bowl for at least 30 minutes.
In a bowl combine the remaining 1/4 cup sugar and 1 tablespoon cinnamon. Remove the dough from fridge and roll into big 1 1/2 inch balls; this should make about 24 cookies. Roll in the cinnamon sugar mixture and place on a parchment-lined baking sheet. Lightly press down on dough to flatten it. Bake for 10-12 minutes, let cool on the sheet for a minute, then transfer to a wire rack to cool completely.