Comments on: Salted Brown Butter Snickerdoodles

By: Natalie Kahn

Natalie Kahn — Fri, 16 Aug 2019 23:19:54 +0000

These were good, but there was too much baking soda, so they taste a little bit too much of baking soda.

By: Audra

Audra — Tue, 03 Jul 2018 04:25:01 +0000

In reply to Kirby. Often a flat cookie means your dough needs to be chilled a bit before baking. I'd suggest letting them chill a bit more on the cookie sheet before popping it into the oven.

By: Kirby

Kirby — Fri, 29 Jun 2018 04:52:39 +0000

I made these yesterday, they tasted delicious (thankyou!) but cracked quite a lot on top and ended up quite flat. Any tips for achieving a more rounded, puffer biscuit?

By: Audra

Audra — Tue, 17 Dec 2013 05:05:29 +0000

In reply to Erin. Hey Erin! I would add a 1/2 teaspoon of salt to the butter :)

By: Erin

Erin — Mon, 16 Dec 2013 17:16:55 +0000

These look delicious! How much salt would you add if using unsalted butter? It’s all I have in the fridge.

By: Julia

Julia — Thu, 17 Oct 2013 07:30:19 +0000

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By: ashley

ashley — Thu, 12 Sep 2013 04:02:28 +0000

Thanks for this lovely snickerdoodle recipe. I baked them and wrote about them on my blog. These turned out fantastic :)