Hey there, friends! Long time, no see, eh?
My apologies for our sporadic schedule lately- My original plan was to get ahead on blog posts before the pre-finals work hit me, but then… well, it hit me. Then I got to settle down and enjoy the holiday break with my Nana! It was just the two of us this year- well, us and her dog. What can I say? My family’s tiny and very spread out along the East Coast. No complaints here, though! We had a very fun time doing what we do best: Eating and sleeping 😉
Now, let’s get to the real reason you’re here: Brown butter snickerdoodles.
This is my first brown butter recipe on here, but not without good reason! I’ve always struggled with brown butter, the timing involved, and that short window you have to get everything going. Yikes! At long last, though, I’ve mastered the mystery, and I’d like to share the beauty of that mystery with you. I describe the browning process ad nauseam in the directions. But if you still have questions, don’t hesitate to ask!
These cookies are not soft and fluffy pillows like my other snickerdoodles. These babies are crispy and big and beautiful. Same cinnamon sugar flavor, out of this world texture (texture freak here, friends). But let’s be real- the butter is the real star of this show. It’s got a bold, almost nutty flavor that really shines through, works with the other ingredients, and pulls them together to make one amazingly tasty cookie. What more could you want?
What? You want them to be… quick? Well thank god for that! This dough requires only 30 minutes of chill time! Just transfer the browned butter into a container to cool for about 5-10 minutes, and then make the batter, roll the dough balls in cinnamon sugar, chill, and bake! That’s it. The most magical cookie, in your mouth in under an hour. It’s the most wonderful ti- it’s still November, never mind.
Fun side story: I was making snickerdoodles the other day and accidentally baked a batch without rolling them in cinnamon sugar (Why?!). The results were… interesting. I wouldn’t recommend it to anyone- without the cinnamon sugar coating they were bland, disappointing, and just blah. No bueno.
This recipe comes from my new absolute favorite cookbook, Sally’s Cookie Addiction. Truly, it is a magical book, and I highly recommend it to everyone!
I hope you all are having a great week! I’ll actually be back later this week with a very fun recipe for all of us, a Slice of Real Life Post, and before you know it, we’ll be reviewing November! Then it’s December, and I may or may not have a truckload of fun recipes to dump on y’all…
Anyway, happy baking!
Brown Butter Snickerdoodles
- 2 sticks (1 cup) butter, cubed
- 2 1/4 cups all-purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- pinch of nutmeg
- 3/4 cup packed brown sugar (light or dark)
- 1 cup granulated sugar
- 1 egg, room temperature
- 1 tbsp milk
- 1 1/2 tsp vanilla extract
- 1/2Make th cup granulated sugar
- 2 tsp cinnamon
- Brown butter: Have a large, ceramic or glass bowl ready (Or other heatproof bowl). Place cubed butter in a light-colored skillet, on medium heat. Whisk constantly, as the butter begins to foam. After 5-8 minutes, the butter will begin to brown, shown by the brownish specks at the bottom of the skillet, and a slightly nutty smell. Remove from heat immediately and pour into the ceramic bowl. This will effectively end the cooking process and will keep the butter from burning. Allow to cool for at least 5 minutes.
- In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon and nutmeg. Set aside.
- Pour in the brown and granulated sugars to the butter bowl. Using a handheld or stand mixer, beat on medium-high speed until mostly combined (1 minute). Add in egg, milk, and vanilla, and beat until combined.
- Add dry ingredients to the wets and mix on low speed, working up to high speed until everything is combined. Dough will be thick and a little greasy. This is normal.
- Make the topping: In a small bowl, mix the sugar and cinnamon together.
- Scoop dough balls, about 1 tablespoonful, and roll in the cinnamon sugar mixture. Place balls close together on a lined baking sheet or plate, and loosely cover. Chill for at least 30 minutes, and up to 4 days.
- Preheat oven to 350ºF. Line baking sheets with either silpat baking mats or parchment paper
- When dough is chilled, place dough balls on baking sheets. Bake for 11 minutes, or until lightly browned. Sprinkle with more cinnamon sugar. Allow to cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.