These Masa Harina Snickerdoodles are a fun twist on a classic cookie. They’re made with toasty brown butter, piloncillo, and earthy masa harina. Perfect for when you want to experiment with Mexican flavors.
For a few months now, we’ve been exploring different ways to use Mexican ingredients. Not only is it a way to connect us to back to our roots, but it also allows us to showcase ingredients that may be unfamiliar or used in ways that go beyond the standard recipes.
One of our biggest sources of inspiration for Mexican baking is Comadre Panadería here in Austin. It’s what gave us the spark needed to come up with these Masa Harina Snickerdoodles.
Just like other snickerdoodles, these ones have that classic tang, but with a Mexican twist. The masa harina imparts a subtle earthy, corn flavor that makes these cookies extra special along with grated piloncillo (raw cane sugar). It took five tries to get them right, but we’re pretty happy with how they turned out!
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Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Masa Harina: We recommend using an heirloom masa harina because of its superior flavor. Our go-to for this recipe is Masienda’s yellow corn masa harina. We’ve tested these cookies with Maseca, but the cookies lacked that earthy corn flavor we were looking for when testing out this recipe.
- Piloncillo (aka Panela): This unrefined cone-shaped cane sugar is a staple in Mexican cuisine. It has a very distinct earthy, deep molasses flavor that almost tastes like dates. Dark brown sugar is usually a common substitute, but in our opinion, the flavors aren’t all that comparable. If you can’t find it in your local grocery store, you’re sure to find it at a Mexican grocery store.
- Cream of Tartar: This is the key ingredient for all snickerdoodle recipes. It’s what gives the cookies that distinct tang and helps to form the cracks on top.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Brown the butter. Melt and brown the butter in a small saucepan then set it aside in the bowl of a stand mixer. Let it cool for at least 10 minutes.
2. Combine the dry ingredients. Whisk together the flour, masa harina, cream of tartar, baking soda, and salt.
3. Make and chill the dough. Mix together the brown butter and both sugars then add the eggs, egg yolk, and vanilla. Mix in the dry ingredients then cover and chill the dough for 1 hour.
4. Roll the dough. Use a 3 tbsp cookie scoop to portion each cookie then roll in cinnamon sugar.
5. Bake. Bake the cookies for 10-12 minutes at 400°F (205°C) until the edges are browned and the tops are cracked. The centers should also look slightly underdone. Let them cool on the pan for 5 minutes before moving to a wire rack to cool completely.
Tips for Making These Masa Harina Snickerdoodles
- Use a kitchen scale. Ingredients like flour and sugar are easy to mis-measure when using cups which is why we always recommend a kitchen scale for all of our baking recipes.
- Heat the piloncillo in the microwave for easier grating. Popping it in the microwave for about 10 seconds should soften it right up and make it easier to break down. If it’s still too hard, keep heating it in 10 second intervals just until it’s soft enough to grate.
If you made this Masa Harina Snickerdoodles recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Masa Harina Snickerdoodles
Equipment
- Kitchen Scale
- Oven Thermometer
- Stand Mixer
- Small Saucepan
- 3 tbsp Cookie Scoop
- Large Baking Sheet
Ingredients
- 226 g (1 cup) unsalted butter cut into pieces
- 210 g (1 ¾ cup) all-purpose flour spooned and leveled
- 93 g (1 cup) heirloom masa harina spooned and leveled, we use Masienda yellow corn masa harina
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp fine sea salt
- 200 g (1 cup) piloncillo grated* (see notes)
- 100 g (½ cup) granulated sugar
- 2 large eggs room temperature
- 1 large egg yolk
- 1 ½ tsp pure vanilla extract
For Rolling:
- 2 tbsp granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Melt the butter in a small saucepan over medium heat, swirling occasionally. Once it's melted and starts to sputter, whisk constantly until it starts to form brown bits. Reduce the heat to medium-low and continue whisking constantly until it emits a nutty aroma and is chestnut-like in color.
- Transfer the browned butter to the bowl of a stand mixer, being sure to include all the brown bits. Let it cool slightly for 10 minutes.
- In a medium bowl, whisk together the flour, masa harina, cream of tartar, baking soda, and salt.
- To the bowl of browned butter, add the piloncillo and granulated sugar. Fit the mixer with a paddle attachment and mix on medium-high speed for 2-3 minutes.
- Add the eggs, egg yolk, and vanilla extract. Mix until well combined then scrape down the bowl.
- In two additions, add the flour mixture and mix on low speed until just combined. Scrape down the bowl once more to ensure everything is combined.
- Cover the bowl tightly with plastic wrap and chill in the fridge for 1 hour.
- Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper. Add the rolling sugar and cinnamon to a small, shallow dish and mix to combine.
- Use a 3 tbsp cookie scoop to portion the dough and roll the cookies with your hands. Roll in the cinnamon sugar and place about 3 inches (7.6 cm) apart on the prepared baking sheet.
- Bake for 10-12 minutes until the cookies are browned along the edges and the tops are cracked. The centers should also look slightly underdone.
- Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Notes
- Masa Harina: An heirloom masa harina like Masienda is best. We’ve tried this recipe with Maseca which works fine as far as texture goes, but it lacked that distinct earthy corn flavor that’s key to this recipe.
- Piloncillo: Heat the sugar cone in 10 second intervals in the microwave until it’s soft enough to grate with ease.
- The cookies are best up to 2-3 days after baking. Store them in an airtight container or Ziploc bag.
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