Day 11: Brown Butter Snickerdoodles

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Day 11 of my 12 days of cookies: Brown Butter Snickerdoodles. We all know my love for snickerdoodles. When I saw this little twist on it, I had to see for myself if the brown butter really made a difference in the cookie.

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Browning the butter took me a lot longer than I thought it would. I stood over my stove, questioning myself if the smell I was experiencing was “a nutty aroma.” How am I supposed to know what exactly that smells like if I’ve never smelt it before?

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I decided to go off of looks rather than smell. Once the butter turned a brown, amber color, I knew it was done. It really just takes two seconds for it to turn, too. You have to keep a really close eye on it to keep it from burning.

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These cookies held their shape in the oven, so I tried flattening them out a bit after they were baked. Bad idea. Flatten these a little before baking so you don’t get those ugly broken marks on the side of each cookie, like mine. These cookies are good, but they’re a bit more dry than I would have liked. Recipe from Ambitious Kitchen.

Day 11: Brown Butter Snickerdoodles

Ingredients

  • 2 3/4 cup all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon of salt
  • 2 sticks (1 cup) unsalted butter
  • 1¼ cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoons vanilla extract
  • For rolling mixture:
  • 1/4 cup sugar
  • 2 teaspoons cinnamon

Directions

  1. Melt the butter in a saucepan over medium heat. Make sure to constantly stir to prevent the butter from burning. After a couple of minutes, the butter will slowly brown and give off a nutty aroma. Make sure to keep stirring! Once it has reached that stage, pour butter into a bowl to cool for a couple of minutes.
  2. Mix together the butter and both sugars. Add in the egg, yolk, and vanilla.
  3. Slowly stir in the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt until just combined.
  4. Chill the dough in the refrigerator for two hours.
  5. Preheat the oven to 350 degrees F.
  6. Roll the dough into balls and then roll in the sugar/cinnamon mixture.
  7. Place dough balls on baking sheet and bake for 8-11 minutes.
http://lovintheoven.com/2012/12/day-11-brown-butter-snickerdoodles.html

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