Our Seriously Delicious Browned Butter Bourbon Snickerdoodles (Gluten Free!)
🎶 Back in the days when we were young but we're not kids anymore... 🎶
Way back when walking through the mall with your girlfriend was still a thing, my favorite spot for a sweet snack was Mrs. Field's — those snickerdoodle cookies had me in a chokehold. Nothing says Saturday afternoon like slow strolling and sneaker shopping while chewing on a buttery, cinnamon-y cookie with one hand, and holding my girl's (now my wife) in the other.
Ahh, the memories.
Even though the malls don't hit like they used to in 2010, there's no reason we can't bake up a nostalgic snack. This is our ode to mall snickerdoodles, all grown up with a Station 1923 twist.
And they're gluten-free!
- 1 and 1/3 cups gluten-free 1:1 baking flour
- 3/4 cups sugar
- 1/2 cup butter, browned
- 2 tablespoons Station 1923 Maple Cinnamon Sweet Blend, plus more for rolling
- 1 egg
- 1 tablespoon vanilla
- 1/4 teaspoon salt
- 1 and 1/4 teaspoon baking soda
- 1 shot (1.5 ounces or 3 tablespoons) of bourbon
- 1/2 cup white chocolate chips
Note: Bourbon is considered generally safe on a gluten-free or celiac diet due to the distillation process, but please use your best judgement for this recipe.
Things You'll Need
- 2 mixing bowls
- rubber spatula
- hand or stand mixer (optional but recommended)
- cookie scoop
- sauce pan
- parchment paper
- baking or cookie sheet
Step 1: Browned Butter
Browned butter is one of those game-changers for baking that only takes a few minutes, but can really take your baking game to the next level. It adds a nutty, caramel-esque flavor, thanks to the toasted milk solids — and all you need to make it happen is some butter, a sauce pan, and a rubber spatula!
To make browned butter for these gluten free snickerdoodles, place your small sauce pan over a medium-low flame and add butter, stirring intermittently for 4-6 minutes until the butter turns a light shade of golden brown and a beautiful caramelized aroma develops. Remove the pan from the heat and set aside until it begins to cool. Be careful not to let it burn, otherwise it'll turn bitter and unusable.
Tip: If you're using a thicker pan that retains heat for longer, transfer the browned butter to a dish or bowl to avoid continued cooking.
Step 2: Combine Dry Ingredients
In a medium mixing bowl, combine your gluten-free flour, sugar, 2 of the 3 tablespoons of Station 1923 Maple Cinnamon Sweet Blend, baking soda, and salt. Whisk until fully combined and set aside. While this recipe calls for just 2 tablespoons of Maple Cinnamon in the cookie dough (and more reserved for rolling later), you can always sprinkle a little extra in.
Step 3: Cream Wet Ingredients
In a separate bowl, add your sugar, browned butter, vanilla, bourbon, and egg, and whisk until they're "creamed" and form a smooth, creamy consistency. I recommend using a hand mixer to make it easy on yourself.
Step 4: Combine + Chill
Now it's time to mix the two together. Take your dry mix and shake it into the creamed ingredients a little at a time, stirring intermittently with a rubber spatula. Repeat until the wet and dry ingredients are fully combined.
Your snickerdoodle cookie dough should be scoopable, but not sticky or crumbly. If the dough is too dry, drizzle in a little more bourbon (or a splash of milk). If the dough is too sticky, sprinkle in a little bit of flour.
Once your dough has reached the ideal consistency, fold in the white chocolate chips and refrigerate for at least 1 hour (2 is ideal if you can manage it).
Step 5: Preheat, Scoop + Roll
After your dough has had some time to chill, preheat your oven to 350°F. While the oven is warming up, pull out a sheet of parchment paper, lay it flat, and sprinkle a hearty amount of Station 1923 Maple Cinnamon directly onto it. Optional (but recommended); take another sheet of parchment paper and lay it over your cookie sheet for easy baking and clean up.
Grab your cookie scoop and one-by-one, scoop a ball of snickerdoodle dough directly into the Maple Cinnamon, and roll it around gently until lightly covered. Transfer to the baking sheet and repeat for each scoop of cookie dough, leaving about 2 inches of space between each one.
Tip: For an extra hit of white chocolatey goodness, gently press 3-4 extra white chocolate chips into the top of each cookie dough ball just before baking.
Step 6: Bake, Cool + Enjoy
Once your oven reaches temp, put your snickerdoodles in and bake for 8-12 minutes - just until the edges begin turning golden brown. The cookies may look a little undone in the middle, but they'll continue cooking while out of the oven.
Allow them to cool on the baking sheet for at least 10 minutes before transferring to a wire cooling rack (optional).
Enjoy these browned butter bourbon snickerdoodles sandwich-style with vanilla ice cream in the middle, or enjoy them warm fresh off the cookie sheet.
Giving this recipe a try? Don’t forget to tag us on Instagram @station1923!