Why you’ll love this snickerdoodle cookie recipe:
Added Flavor: With the white chocolate and the brown butter, we’ve really elevated this delicious cookie to take it to the next level Easy: Make these cookies in only 30-minutes. They taste great but you won’t spend all day in the kitchen Great Gift: Wrap these up in a pretty tin or box and gift them to teachers, family, friends, etc.
Ingredient Notes:
Cinnamon: Cinnamon is much more than a delicious, warming spice, it also can help lower blood sugar levels, and is well-known for its benefits for diabetics. Cinnamon is also anti-viral, anti-fungal, and contains antioxidants that are good for your body. This glorious spice deserves so much more credit than it gets! Brown Butter: Brown butter is made by cooking unsalted butter long enough to turn the milk solids brown while cooking out any water present in the butter. It adds a nutty or toasty flavor to the butter that makes for a really rich, intense flavor that’s great in baking.
How to make this snickerdoodle cookie recipe:
How to make this snickerdoodle cookie recipe vegan: To make vegan, swap brown butter with earth balance AND replace white chocolate chips with your favorite dairy-free chips or chocolate bars! How do I make this recipe gluten-free? Swap the all-purpose flour 1 ½ cups of Bob’s Red Mill 1:1 Gluten-Free Flour Blend! How do I store snickerdoodle cookies? Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve. Serving: Serve with your favorite milk or plant-based milk- adding vanilla for an extra touch!
Other sweet recipes you’ll love:
Homemade Peanut Butter Cups Vegan Cinnamon Bun Bread Vegan Cashew Chocolate Mousse Cake Snickerdoodle Cupcakes
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