Brown Butter Snickerdoodles

On the eleventh day of cookies,

My true love gave to me,

Eleven Brown Butter Snickerdoodle Cookies.

Brown Butter Snickerdoodles

Brown Butter Snickerdoodles Mmmmmmm….. Anyone who knows my family knows that my brother, and I couldn’t get anymore different if we tried.  He’s tall, I’m short.  He’s a brunette, and I’m a blonde.  I went all the way in college, and he could have care less about school.  He’s an extrovert, and I’m an Introvert.  I would kill for a chocolate covered anything, and he won’t eat chocolate.  With all of our differences there is one area that I hit the jackpot with over the years.  He hates sweets they’ve just never been his thing, and let me tell you it made Halloween AWESOME!!!!  When we were kids he would always pick the fruits, and vegetable over sweets.  In that area I wish I was more like him.  It sure would make eating healthier easier…I might be tall and skinny instead of ummm short and never mind.

With all of our differences there is one sweet that he absolutely loves, and its snickerdoodle cookies.  I try to make these cookies for him each year around the holidays.  This year I have been a huge fan of brown butter, and have been trying to incorporate it into EVERYTHING.  So far let me tell you its working out quite nicely!  This year I figured why not try a little brown butter in the snickerdoodles, and see how it goes.  They turned out amazing!!  Brown butter gives the cookie a rich nutty taste that pairs perfectly with the cinnamon and sugar.   I hope that your family enjoys these Brown Butter Snickedoodles as much as I have.  Ps. if you see my brother don’t tell him about these bad boys because they are a Christmas surprise 😉

Ingredients for Brown Butter Snickedoodles:

2 1/2 cups Flour

1 teaspoon Baking Soda

2 teaspoons Cream of Tartar

1/2 teaspoon Cinnamon

¼ teaspoon of Salt

2 sticks Butter

1¼ cup packed Dark Brown Sugar

1/2 cup Granulated Sugar

2 Eggs

1 teaspoons Vanilla Extract

1 tablespoon Corn Starch

 

 

For rolling mixture:

Cinnamon and Sugar

1/4 cup sugar

2 teaspoons cinnamon

 

Instructions

Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma or that of the perfectly made grilled cheese. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.

Brown Butter

With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the eggs, vanilla until combined. Add the dry ingredients slowly (flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, corn starch and salt) and beat on low-speed just until combined.

Chill your dough for 3 hours or as long as possible in the refrigerator (important!), or place in freezer for 30 minutes if you are super eager. Fridge is always best! You want the dough VERY cold. If you desire a ‘puffy’ cookie, place them in the fridge overnight.

Pre-heat the oven to 350 degrees F. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll balls in cinnamon-sugar mixture. Place dough balls on a parchment lined cookie sheet, 2 inches apart. (I rolled mine to make cut-out cookies instead using the sugar cinnamon mixture in place of the flour for rolling).

Brown Butter Snickerdoodle Dough

Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crisper cookies. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

Brown Butter Snickerdoodles
Author: 
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Ingredients
  • 2½ cups Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Cream of Tartar
  • ½ teaspoon Cinnamon
  • ¼ teaspoon of Salt
  • 2 sticks Butter
  • 1¼ cup packed Dark Brown Sugar
  • ½ cup Granulated Sugar
  • 2 Eggs
  • 1 teaspoons Vanilla Extract
  • 1 tablespoon Corn Starch
  • ¼ cup sugar
  • 2 teaspoons cinnamon
Instructions
  1. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma or that of the perfectly made grilled cheese. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
  2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the eggs, vanilla until combined. Add the dry ingredients slowly (flour, baking soda, cream of tartar, ½ teaspoon cinnamon, corn starch and salt) and beat on low-speed just until combined.
  3. Chill your dough for 3 hours or as long as possible in the refrigerator (important!), or place in freezer for 30 minutes if you are super eager. Fridge is always best! You want the dough VERY cold. If you desire a ‘puffy’ cookie, place them in the fridge overnight.
  4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Meanwhile mix ¼ cup sugar and the 2 teaspoons cinnamon in a bowl. Roll balls in cinnamon-sugar mixture. Place dough balls on a parchment lined cookie sheet, 2 inches apart. (I rolled mine to make cut-out cookies instead using the sugar cinnamon mixture in place of the flour for rolling).
  5. Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough

 

.Brown Butter Snickerdoodles

* Adapted from Betty Crocker

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