Masa Harina Snickerdoodles
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.
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.
Nutrition
Serving: 1 cookie | Calories: 231kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Sodium: 135mg | Fiber: 1g | Sugar: 17g
Tried this recipe?Let us know how it was by leaving a comment down below!
