Brown Butter Snickerdoodle Cookies

Why Make This Recipe

Brown Butter Snickerdoodle Cookies are a delightful twist on the classic favorite. These cookies bring a rich, nutty flavor that comes from browning the butter, making them stand out from standard snickerdoodles. The combination of the crispy edges and soft, chewy center creates a perfect texture that makes these cookies irresistible. They are great for sharing with friends and family, perfect for celebrations, or just as a tasty treat to enjoy at home. The aroma that fills your kitchen while baking is enough to make anyone’s mouth water. Who wouldn’t want to indulge in a batch of freshly baked cookies that are both comforting and sophisticated?

How to Make Brown Butter Snickerdoodle Cookies

Making Brown Butter Snickerdoodle Cookies is a straightforward process that will have you whipping up delicious batches in no time. The beauty of this recipe lies in its simplicity. Even novice bakers can create these delectable cookies that are sure to impress everyone.

Ingredients

• 1 cup unsalted butter
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup sugar (for rolling)

Directions

1. Preheat your oven to 350°F (175°C). This prepares your oven for baking and ensures even cooking.

2. Melt the butter in a saucepan over medium heat. Stir gently as it melts, allowing it to turn light brown. This browning process infuses the butter with a nutty aroma. Once browned, remove it from heat and let it cool slightly.

3. Combine sugars and butter. In a mixing bowl, combine the brown butter, granulated sugar, and brown sugar. Mix until the mixture is smooth and creamy, ensuring the sugars are well incorporated into the butter.

4. Add eggs. Next, crack the eggs into the mixture one at a time. Stir well after adding each egg to make sure it’s fully mixed in. After both eggs are mixed, stir in the vanilla extract for added flavor.

5. Mix dry ingredients. In another bowl, whisk together the flour, baking soda, cream of tartar, salt, and ground cinnamon. This step ensures that all dry ingredients are evenly distributed and ready to enhance the flavor of your cookies.

6. Combine wet and dry ingredients. Gradually add the dry mixture into the wet ingredients. Mix until just combined. Avoid overmixing, as this can lead to tougher cookies.

7. Shape the dough. Roll the dough into small balls, about 1-2 inches in diameter.

8. Prepare rolling mixture. In a small bowl, combine the 1/4 cup sugar and 1 teaspoon of cinnamon. Roll each dough ball in this cinnamon-sugar mixture for an extra burst of flavor.

9. Place on baking sheet. Arrange the dough balls on a baking sheet lined with parchment paper, leaving about 2 inches of space between each one to allow for spreading.

10. Bake the cookies in the preheated oven for about 10-12 minutes. Watch closely; the edges should be lightly golden while the centers may look slightly underbaked.

11. Cool down. Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

How to Serve Brown Butter Snickerdoodle Cookies

Brown Butter Snickerdoodle Cookies can be served in several delightful ways. You can enjoy them warm right out of the oven, letting the warm, gooey centers melt in your mouth. For added enjoyment, serve cookies with a glass of cold milk, coffee, or even a scoop of vanilla ice cream. They are great for afternoon snacks, dessert after dinner, or even as a sweet surprise in lunchboxes. If you want to make the experience even more special, consider making a sandwich by putting a scoop of ice cream between two cookies. The warm cookie and cold ice cream combination is a heavenly treat.

How to Store Brown Butter Snickerdoodle Cookies

To keep your cookies fresh and delicious, proper storage is key. Here are some easy tips for storing your Brown Butter Snickerdoodle Cookies:

1. Room Temperature Storage: If you plan to eat the cookies within a few days, store them in an airtight container at room temperature. Make sure they’ve cooled completely before placing them in the container to avoid moisture buildup.

2. Longer Storage: For longer storage, consider putting the cookies in the refrigerator. They can last for up to a week in the fridge in an airtight container.

3. Freezing: If you have extra cookies that you won’t be able to eat soon, freeze them! Place the cookies in a single layer on a baking sheet to freeze them individually first. Then, transfer them to a freezer-safe bag or container. They can last for up to three months in the freezer. When you’re ready to eat them, simply thaw them in the refrigerator overnight or let them sit at room temperature for a little while.

Tips to Make Brown Butter Snickerdoodle Cookies

1. Brown the Butter Carefully: Pay close attention to the butter while it’s browning. Stir constantly to ensure it doesn’t burn. The goal is to achieve a light brown color with a nutty aroma.

2. Chill the Dough: For thicker cookies, chill the dough for about 30 minutes before baking. This helps prevent the cookies from spreading too much while baking.

3. Sift the Dry Ingredients: Sifting the flour can help aerate it, which can lead to lighter cookies. It also ensures that there are no lumps in your cookie dough.

4. Don’t Overbake: Keep a close eye on your cookies while baking. They should be taken out of the oven when the edges are golden and the centers look slightly underbaked. They will continue to cook while cooling on the baking sheet.

5. Experiment with Spices: Feel free to add your favorites such as nutmeg or cardamom for a unique twist. This can give your cookies an interesting and delicious flavor profile.

Variation

While the original Brown Butter Snickerdoodle Cookies recipe is amazing as is, you can add your touch to make it even more exciting. Here are a few variations to try:

• Chocolate Chip Snickerdoodles: Add about a cup of chocolate chips to the dough for a delicious chocolatey twist. Chocolate and cinnamon is a delightful combination.

• Nutty Additions: Incorporate chopped nuts like pecans or walnuts into the dough for added crunch and flavor.

• Frosted Snickerdoodles: After the cookies have cooled, frost them with cream cheese frosting for a rich and decadent treat.

• Pumpkin Flavored: Swap out a portion of the flour for pumpkin puree and add pumpkin spice for a seasonal twist on the classic cookie.

FAQs

1. Can I use salted butter instead of unsalted butter in this recipe?

Yes, you can use salted butter, but it may alter the flavor slightly. You might want to reduce the added salt in the recipe to balance the saltiness.

2. Why is my cookie dough too sticky?

If your dough is too sticky, it might be due to too much moisture or not enough flour. Make sure to accurately measure your ingredients, and you can add a bit more flour until it reaches a workable consistency.

3. Can I make the dough ahead of time?

Absolutely! You can prepare the dough in advance and chill it in the refrigerator for up to 2 days. When you are ready to bake, simply scoop and roll them in the cinnamon-sugar mixture before baking.

4. How can I tell if my cookies are done baking?

Look for lightly golden edges and a set center. The cookies may seem soft in the middle, but they will firm up as they cool. A good rule of thumb is to take them out when they look slightly underbaked.

5. Are Brown Butter Snickerdoodle Cookies suitable for freezing?

Yes, these cookies freeze very well! Simply place them in a single layer on a baking sheet to freeze first, then store in an airtight container or freezer-safe bag for up to three months.

With the easy steps and simple ingredients laid out for you, it’s time to gather your supplies and whip up a batch of Brown Butter Snickerdoodle Cookies. Enjoy baking and even more, enjoy the delightful results!

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