These cookies – they make me angry. I have a long-time struggle with making thick, chewy cookies (mine always tend to flatten out), but these are absolutely perfect. I want every cookie that comes out of my oven to have these exact dimensions and this exact texture.
But then again, they’re snickerdoodles. And that’s where I start to get cranky. I don’t know what it is about snickerdoodles, but they never live up to expectations. I don’t know why. And I expect these to be Larry’s favorite cookies, but they’re not. My cinnamon-loving husband is apathetic about them.
I would like these cookies to not be cinnamon, but to be chocolate chip. It’s not the fault of the recipe – if you like snickerdoodles, by all means, make these. I think it makes a fine example of a snickerdoodle. I blame snickerdoodles in general. They lure you in with their promise of warm spice, a cinnamon party in your mouth, but it’s always a let down.
One more note on this recipe. There’s brown butter in the batter. I didn’t strain the brown butter (why on earth would I give up all of those tasty brown bits?), but I thought the brown butter flavor was kind of lost in the cookie. I’d be curious to see how they taste next to the same cookie made with regular butter.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Brown Butter Snickerdoodles (Baked Elements, p. 138)