BROWN BUTTER SNICKERDOODLES

Browned butter enhances snickerdoodles. These brown butter snickerdoodles are soft and chewy with a complex flavour that will make you want more!

– 1 cup unsalted butter sliced into tablespoon sized pieces (230 grams, or 2 sticks) – ⅔ cup packed light brown sugar (135 grams) – ½ cup granulated sugar (100 grams)

Ingredient

– 2 large eggs at room temperature – 1 ½ teaspoons pure vanilla extract – 2 ¾ cups all-purpose flour spooned & leveled (345 grams) – 2 teaspoons cream of tartar

– 1 teaspoon baking soda – ½ teaspoon ground cinnamon – ½ teaspoon salt

Direction

Slice the butter and place it in a light-colored saucepan to track its progress. Over medium heat, melt butter and cook for 5–10 minutes.

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 Swirl butter often to avoid burning! Remove the saucepan from the stove and pour the milk solids into a heat-safe dish when they brown. 

Cool the brown butter in the fridge. This should take 2–3 hours. Mix browned butter in a stand mixer with a paddle attachment until smooth. After sugars, add eggs and vanilla.

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Mix flour, baking soda, cream of tartar, cinnamon, and salt in a separate bowl. Mix dry ingredients with wet ingredients until just combined.

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Transfer cookie dough to parchment-lined baking sheets using a 1-tablespoon cookie scoop. Mix sugar and cinnamon in a clean bowl to make the cinnamon sugar coating. 

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Return each cookie dough ball to the baking sheet after rolling in cinnamon sugar. Bake the browned butter snickerdoodles at 375ºF until the tops form. Cool before serving and enjoying.

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SNICKERDOODLE BLONDIES 

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CREAM CHEESE MINTS

Also See: 

SNICKERDOODLE BLONDIES 

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CHOCOLATE SUGAR COOKIES

Also See: 

SNICKERDOODLE BLONDIES 

Also See: 

CREAM CHEESE MINTS

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Also See: 

HAYSTACK COOKIES