Brown Butter Snickerdoodles
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Prep Time
1 hr 25 mins
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Cook Time
25 mins
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Total Time
1 hr 34 mins
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Servings
18 cookies
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Course
Dessert
Brown Butter Snickerdoodles
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- Dough:
- ½ cup unsalted butter softened
- 1 ½ cups flour
- ½ tsp baking soda
- ¼ tsp cream of tartar
- ¼ tsp salt
- ½ cup white sugar
- 1 large egg
- ⅓ cup brown sugar packed
- For rolling:
- 2 tbsp white sugar
- 1 tsp cinnamon
Instructions
- In a medium saucepan, add 1 stick of unsalted butter and melt over medium heat.
- Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown.
- This process only takes about 5 minutes and the turn happens quickly.
- Immediately remove the pan from the heat and allow it to cool for a few minutes.
- Pour the brown butter & and all of the brown bits into a small bowl and place into the refrigerator for 15 minutes, to cool completely.
- Combine the flour with baking soda, cream of tartar, and salt until well mixed.
- Cream the white sugar and egg with a hand mixer.
- Add the cooled brown butter and brown sugar then beat until creamy.
- Slowly add the flour mixture to the butter mixture until mixed thoroughly.
- Place into the refrigerator for 60 minutes to harden.
- Preheat the oven to 350 degrees and line a baking tray with a silpat mat.
- Combine the 2 tablespoons of white sugar with the cinnamon and mix well.
- Roll the dough in a small ball then toss in the cinnamon/sugar mixture.
- Place on the silpat mat lined baking sheet then lightly press the dough with your hand to slightly flatten.
- Place dough 2 inches apart on the baking sheet.
- Place the baking tray into the oven and bake for 8-9 minutes.
- Side Note: If you like crispier cookies, cook for 9-11 minutes.
- Remove from the oven and let cool on the baking tray for a few minutes before transferring them to a cooling rack.
- Serve with ice-cold milk. Enjoy!
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