Snickerdoodle. It’s one of my favorite words (right up there with babaganoush!) It’s also one of my favorite cookies. I love a good Snickerdoodle, but I love ‘em even more when they’re made with browned butter. There really isn’t a more perfect match — cinnamon-sugary goodness married with toasty, nutty browned butter? Heaven.
These bake up nice a crispy on the edges and soft and tender on the insides. These are one of the few cookies that freeze pretty well, so don’t hesitate to make them now and pull them out right before the holidays. Your guests will think your friggin’ Martha Stewart and you won’t have to do a thing!
p.s. These are fairly thin for Snickerdoodles, but I still loved them. If you want them a little thicker, chill the dough balls again right before baking