If you’re a die-hard sugar cookie fan, just wait until you’ve tried these brown butter snickerdoodles.
Thecinnamon-sugar mixture in thesecookiescreates a delicious aroma through your whole kitchen while they bake.
The trickiest part of this brown butter snickerdoodles recipe isbrowning the butter.
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Who knewbrown buttercould be such a fun secret ingredient.
Learn how to make brown butter snickerdoodles.
Why Should I Use Brown Butter for Cookies?
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Snickerdoodles are cinnamon-sugar coated cookies with crisp edges and chewy centers.
To help create this ideal texture, cream of tartar is paired with baking soda.
Be sure to roll the dough balls in the cinnamon-sugar mixture before freezing.
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Brown the butter:
Melt butter in a small saucepan over medium.
Cook, whisking often, until butter begins to brown and smells nutty, about 5 minutes.
(The texture of the chilled brown butter should be like softened butter.)
Add eggs and vanilla, and continue beating until well combined, about 1 minute.
Cover and chill until firm, at least 45 minutes or up to 24 hours.
Make cinnamon-sugar mixture:
Stir together cinnamon and remaining 1/4 cup granulated sugar in a small bowl.
Roll dough balls in cinnamon-sugar mixture, and place on prepared baking sheets at least 3 inches apart.
Discard any remaining cinnamon-sugar mixture.
Substituting brown butter into a recipe that doesn’t call for it may require additional adjustments.
Take the time to chill your cookies before baking for the ideal thickness.
Room temperature cookie dough will have additional spread when baked.
Avoid baking on a greased cookie sheet, which may cause additional spreading as well.
see to it to wrap your cookie dough while chilling to avoid drying out the surface.
A heavy hand when measuring dry ingredients can lead to puffy or thick cookies.
ensure to spoon and level your flour when measuring for consistent results.
