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Brown Butter Snickerdoodles

Brown Butter Snickerdoodles

Why has it taken me so long to try making my very favorite cookie the snickerdoodle with brown butter? I recently saw a recipe for brown butter snickderdooles on A Southern Grace that had me drooling and I couldn’t wait to bake some cookies! I have a feeling this will be my go-to snickderdoodle recipe from now on. Seriously. The brown butter gives such an amazing flavor and nuttiness to these delicious cookies. My son had a friend over and the boys and my daughter all thought these cookies were AMAZING and VERY blog worthy. I agree! I love that these brown butter snickerdoodles are soft on the inside and crisp on the edges and they taste incredible dipped in ice cold milk. YUM!

Brown Butter Snickerdoodles

How to Make Brown Butter Snickerdoodles

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.

Brown Butter Snickerdoodles

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.

Brown Butter Snickerdoodles

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!

Brown Butter Snickerdoodles

Brown Butter Snickerdoodles

Brown Butter Snickerdoodles

Prep Time: 1 hour 25 minutes
Cook Time: 9 minutes
Total Time: 1 hour 34 minutes
Course: Dessert
Servings: 18 cookies
Author: Pam - For the Love of Cooking / Inspired by A Southern Grace

Ingredients


  • Dough:
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 cup white sugar
  • 1 large egg
  • 1/3 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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5 Comments

  1. yay! aren’t they scrumptious! i doubt i’ll ever make them the traditional way again. 🙂