Brown Butter Snickerdoodles are the perfect cookies for any time of the year! Brown butter, cinnamon and sugar create a delicate and delicious treat!
Cookies, cookies and more cookies! I feel like that should be theme of the season. Nothing makes me happier after a long workday than baking a batch of fresh cookies. Not only do I have a warm batch of cookies when I am done, but the actual process of baking is very relaxing. The process of cleaning up is a different story.
These brown butter snickerdoodles are pillowy mounds of goodness. The recipe is from the Baked Elements Cookbook. If you haven’t already checked out this book, add it to your holiday wish list. I have Baked Occassions on my wish list and can’t wait to try more of the delectable recipes by Matt Lewis and Renato Poliafito. I like my snickerdoodles chewy and this recipe yields a cookie that is baked to the perfect consistency. The brown butter adds a subtle nutty flavor to balance the sweetness of the cinnamon sugar. The result is a cookie that you won’t be able to resist.
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Because there are still plenty of days left in cookie season, leave me a link to your favorite cookie recipe in the comments below. I can’t wait to try them!
1 cup (2 sticks) unsalted butter, cut into 1/2 inch pieces
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
For the cinnamon sugar coating:
3 tablespoons granulated sugar
1 tablespoon plus 1 teaspoon cinnamon
In a large bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt; set aside.
In a small bowl, whisk together the eggs and milk; set aside.
In a medium saucepan set over medium heat, melt the butter until the foam subsides and the butter turns nut brown, 8 to 10 minutes, swirling the pan occasionally. Pour the browned butter through a strainer into the bowl of a stand mixer fitted with the paddle attachment. Beat butter on medium speed until it cools to room temperature, 5 to 7 minutes. Add granulated sugar and brown sugar and beat on medium speed for 2 minutes. Scrape down the sides and bottom of the bowl and beat again for a few seconds. Turn the mixer to low speed and add the egg mixture. Mix until combined. Slowly add the flour mixture and mix until just barely incorporated, scraping down the sides of the bowl as needed. Gather the dough into a mound in the middle. Cover the bowl and chill in the refrigerator for at least one hour.
Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, stir together sugar and cinnamon for cinnamon sugar coating.
Using a cookie scoop or spoon, scoop about 2 tablespoons of dough and form a ball. Roll the ball in the cinnamon sugar mixture. Repeat with remaining dough. Place the cookies on baking sheet and bake for 10 minutes until cookies are slightly cracked.