Brown Butter Snickerdoodles
Ingredients:
For the Brown Butter:
– 1 cup 2 sticks unsalted butter
For the Cookie Dough:
– 2 cups all-purpose flour
– 1 teaspoons cream of tartar
– 1 teaspoon baking soda
– teaspoon salt
– 2 teaspoons ground cinnamon
– 1 cups granulated sugar
– cup light brown sugar, packed
– 2 large eggs
– 1 tablespoon vanilla extract
For the Cinnamon Sugar Coating:
– cup granulated sugar
– 1 teaspoons ground cinnamon
Directions:
1. Make the Brown Butter:
– In a saucepan over medium heat, melt the butter. Stir continuously for 5-7 minutes until the butter turns a deep golden-brown color and has a nutty aroma. Remove from heat and let it cool to room temperature.
2. Mix the Dry Ingredients:
– In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. Set aside.
3. Prepare the Cookie Dough:
– In a large bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Beat with a hand mixer or stand mixer until smooth.
– Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.
– Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
4. Chill the Dough:
– Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes or up to overnight to help the flavors meld and the dough firm up.
5. Preheat and Prepare the Cinnamon Sugar Coating:
– Preheat the oven to 350F 175C. Line baking sheets with parchment paper.
– In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
6. Form the Cookies:
– Scoop out about 1 tablespoons of dough and roll into balls. Roll each dough ball in the cinnamon-sugar mixture until well-coated.
– Place the coated dough balls 2 inches apart on the prepared baking sheets.
7. Bake the Cookies:
– Bake for 8-10 minutes, or until the edges are set and the centers look slightly soft.
– Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
– Prep Time: 15 minutes plus chilling time Cooking Time: 10 minutes Total Time: 25 minutes without chilling
– Kcal: 180 kcal per cookie Servings: 24 cookies
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