I made these brown butter snickerdoodles last year and loved, loved, loved the flavor of them but didn’t love that they came out so thin. I tried all my remedies for flat cookie syndrome, but they never quite thickened up like a snickerdoodle should.
Since last month’s experiment with pudding mix in the cookies yielded awesome results, I decided to see if pudding could save these too.
It totally did. Look how puffy these are! They’re perfectly crunchy on the outside and tender on the inside. And all the warm, toasty brown butter flavor accented with vanilla and cinnamon.
I don’t think you’ll find a better snickerdoodle out there. Nice and thick, crunchy on the outside and tender on the inside — these are a perfect 10!