Snickerdoodle Party Cookies

  1. Place racks in upper and lower thirds of oven; preheat to 350u0b0F. 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.
  2. Meanwhile, whisk flour, baking soda, salt, 1 1/2 tsp. cardamom, and 1 tsp. cinnamon in a medium bowl.
  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).
  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.
  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.
  6. Cookies can be baked 5 days ahead. Store airtight at room temperature.

butter, flour, baking soda, kosher salt, ground cardamom, ground cinnamon, light brown sugar, sugar, eggs, vanilla, skor, cornflakes, luster dust

Taken from www.epicurious.com/recipes/food/views/snickerdoodle-party-cookies (may not work)

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