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Snickerdoodle Party Cookies

4.5

(8)

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A grid of round cornflakestudded cookies.
Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susan Spungen

We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.

Ingredients

Makes about 24

1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
2 1/2 tsp. ground cardamom, divided
2 tsp. ground cinnamon, divided
1 cup (packed) light brown sugar
1/2 cup granulated sugar, divided
2 large eggs
1 tsp. vanilla extract or paste
2 Skor bars, finely chopped
3 cups cornflakes, lightly crushed
Gold or rainbow disco or luster dust (for serving; optional)

  1. Step 1

    Place racks in upper and lower thirds of oven; preheat to 350°F. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into the bowl of a stand mixer. Let brown butter cool slightly.

    Step 2

    Meanwhile, whisk flour, baking soda, salt, 1 1/2 tsp. cardamom, and 1 tsp. cinnamon in a medium bowl.

    Step 3

    Add brown sugar and 1/4 cup granulated sugar to brown butter. Fit bowl onto stand mixer fitted with paddle attachment and beat on medium speed until thick, about 1 minute. Add eggs one at a time, beating well after each addition. Continue to mix just until smooth, about 1 minute longer. Beat in vanilla. Reduce speed to low and add dry ingredients; beat until nearly combined. Add Skor bars and beat just long enough to bring dough together (it will be a little loose). Cover and let rest 5–10 minutes to let flour hydrate (dough will thicken).

    Step 4

    Place cornflakes in a small bowl. Mix remaining 1/4 cup granulated sugar, 1 tsp. cardamom, and 1 tsp. cinnamon in another small bowl. Working one at a time, scoop out 2-tablespoonfuls of dough (they don’t need to be perfect balls) and toss in cornflakes to coat well; squeeze lightly to adhere. Move to bowl with spiced sugar and toss to coat. Divide between 2 parchment-lined baking sheets, spacing 3" apart.

    Step 5

    Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are set, 13–16 minutes. Let cool on baking sheets. Brush with gold dust if desired.

  2. Do Ahead

    Step 6

    Cookies can be baked 5 days ahead. Store airtight at room temperature.

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Reviews (8)

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  • Based on the reviews, I was disappointed. Made exactly as stated. I felt they were too "buttery-flavored" for my liking.

    • jsbjk

    • Winnetka, IL

    • 11/19/2022

  • Great crunch and buttery flavor. Really easy recipe to follow. The cardomom was overpowering though. I would suggest cutting the amount in half.

    • Anonymous

    • 3/28/2022

  • Just made these last night. Despite the kind of errors that happen when you read as you go, ( i.e. overmix the dough before you get to the end if step 3) these cookies were excellent! When completely cooled, they achieve a very stimulating textural balance between a delicate, crispy crunchy exterior and a softly chewy middle. They spread to a satisfying palm size and a little gold dust lifts them up to an indelibly memorable moment. I'll admit that I sampled the raw dough, cares to the wind. At that point the spices were at a heavenly goldilocks level. After the roll in spiced sugar these cookies teased my cardamom loving limits. Sophisticated, maybe, but if I really want to wow my nephews and neices with Golden Snickerdoodles I'll take it down a notch. I get a hit of that warm browned butter through the spices dancing on my tounge and my heart sings.

    • Elizabeth D

    • Astoria, NYC

    • 1/1/2022

  • 这些饼干是好它的进攻。他们会l henceforth be my top holiday season cookie.

    • SHines

    • Evanston, IL

    • 12/14/2021

  • These look great, cardamom is my fave! However, you will have to call them something else. The Snickerdoodle is a humble, unassuming cookie, comforting and soft. It does not go to parties. Maybe you can call these "Glamdoodles" instead?

    • amybee4

    • Syracuse, NY

    • 4/5/2020

  • Thanks for this cool recipe. I'll try to cook it. I have healthy lifestyle and I can to eat only healthy dishes. I want to share one healthy recipe is protein cookies. I found recipe how to make protein cookies here club.cooking/recipe/protein-cookies/

    • Marsianka

    • China

    • 8/29/2019

  • These cookies are fabulous. I followed the recipe and served to a group of 5 following a wine/cheese at my home. Everyone raved. The flavors (toffee/cinnamon/cardamom) are all milder than I’d anticipated but blend together perfectly. The corn flakes/sugar roll of the dough gave them a nice crunchy burst upon biting. I will make this recipe again for sure.

    • AmexNomad

    • Greece

    • 4/18/2019

  • These are good but the spices completely overpower the other elements of the cookies such that you might as well not bother including skor bars in them or cover them in cornflakes. I made the recipe exactly as described and they looked just like the photo. The next time I try these I think I’ll reduce the spices by half.

    • b9000

    • 12/22/2018

Tags Cookie Dessert American Cardamom Herbs & Spices Baking Christmas Bon Appétit

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