Oct 3, 2013

Brown Butter Snickerdoodles



Before talking about how amazing these cookies are, can we just spend a little time talking about how silly they are? I mean, who thought of the name Snickerdoodle anyway? A quick Google search reveals that no one really knows the origin. Some say the name is from the German word schneckennudeln, which is a sweet roll with cinnamon and sugar. Makes sense. Still silly. And maybe not even correct since no one really knows. Regardless, they are one of my all time favorite cookies. 

They are crunchy, chewy, sweet, and covered in cinnamon. And these are made with brown butter, which gives them just a little extra warmth and rich flavor. I don't think I've ever had a better Snickerdoodle before I made these. They are so perfect!

If you are one of those people who doesn't read the recipe through before beginning (raises hand!), you should know that they need to chill in the refrigerator for at least three hours, but if you can chill them over night, they'll be amazing!





INGREDIENTS:

2 1/2 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon cinnamon
1/4 teaspoon of salt
2 sticks (1 cup) unsalted butter
1 1/4 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:

In a medium bowl, whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl and set aside.

Melt butter in a saucepan over medium heat, mixing constantly. The butter will begin to bubble. Make sure you stir consistently during this process, because butter can go from browning to burning in just a few seconds. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.

In the bowl of your stand mixer (or in a medium bowl with an electric mixer), mix the butter and sugars until thoroughly blended. Beat in the egg, egg yolk, and vanilla until combined. Add the dry ingredients slowly and mix on low-speed just until combined.

Chill your dough for 3 hours or as long as possible in the refrigerator. They are best (and make a more puffy cookie) if you place them in the fridge overnight.

Preheat the oven to 350 degrees F. Once dough is chilled, measure about 2 tablespoons of dough and roll into a ball (I use my medium Pampered Chef scoop). Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches apart.

Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely. Repeat with remaining dough. Then: Devour!


Recipe adapted from ambitious kitchen.

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