Crispy Cornflake Snickerdoodle Cookies

These crispy and addicting cookies were adapted from Bon Appétit’s recipe for Snickerdoodle Party Cookies.

• 1/2 cup (1 stick) butter

• 1 cup flour

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1 1/4 tsp. cardamom, divided

• 1 tsp. cinnamon, divided

• 1/2 cup brown sugar

• 1/4 cup sugar, divided

• 1 egg

• 1/2 tsp. vanilla

• 1 1/2 cups cornflakes, lightly crushed

1. Preheat oven to 350°F and line a large baking sheet with parchment paper.

2. Cook butter in a small saucepan over medium heat. Stirring frequently, butter will foam and then brown. Pour into the bowl of a stand-up mixer and allow to cool slightly.

3. While butter is cooling, whisk together the flour, baking soda, salt, 3/4 tsp. of the cardamom and 1/2 tsp. of the cinnamon.

4. Add 2 tbsp. of the sugar and the brown sugar to the brown butter mix on medium, with the paddle attachment, until the mixture is thick, about 1 minute. Add the egg and mix again for 1 minute longer. Add vanilla and beat until combined. Add dry ingredients and beat until just barely combined. Cover bowl with saran wrap and let dough rest for 10 minutes.

5. Place cornflakes in a small bowl and set aside. In a separate small bowl, combine the remaining 2 tbsp. sugar, 1/2 tsp. cardamom and 1/2 tsp. cinnamon. Scoop dough in about 1 1/2 tbsp. balls and roll in cornflakes, then in spiced sugar mixture.

6. Space cookies about 3 inches apart on the baking sheet and bake for 13-15 minutes or until edges are set and just beginning to brown. Let cookies cool completely before serving.