Saturday, November 24, 2012

Brown Butter Snickerdoodle

I have a love for cinnamon so these cookies were a no-brainer.  My boss has a love for soft and chewy snickerdoodles so I decided I had to make these for her as a thank you gift.  I texted her and told her not to eat breakfast because I was bringing her some amazing cookies.  She ate about 5 large cookies in maybe 30 minutes.  That's how good these cookies are.  The flavor is amazing and the texture is great.  I didn't have all the ingredients to follow the recipe but I still think they came out perfect.  I was a little ambitious though and made two little mistakes.  First, I didn't want to wait 2 hours to chill the dough so I put the dough in the freezer for about 20 minutes, and second I put way too many cookies on the cookie sheet which is why they are square!  Whoops.  Next time I will be more patient and make smaller cookies.  This recipe is a must for the holidays! 

Sorry for the crappy photo - Thats what happens in the winter when its dark by 5pm!

Browned Butter Snickerdoodles - Adapted from Ambitious kitchen
Yield: 24-30 Cookies
Ingredients:
2 3/4 Cup Flour
1 Teaspoons Baking Soda
2 Teaspoons Cream of Tartar
1/2 Teaspoon Cinnamon
¼ Teaspoon Salt
2 Sticks (1 Cup) Unsalted Butter
1¼ Cup Packed Dark Brown Sugar ( I used light brown)
1/2 Cup Sugar
1 Large Egg plus 1 Egg Yolk
1 Teaspoons Vanilla Extract
1 Tablespoon plain Greek yogurt ( I didn't add this...)
For rolling mixture:
1/4 Cup Sugar
2 Teaspoons Cinnamon


Instructions:
  1. Whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl and set aside. 
  2. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. 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 10 minutes.
  3. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined.
  4. Chill your dough for 2 hours in the refrigerator (important!), You want the dough cold.
  5. Preheat the oven to 350F. Once dough is chilled measure about 1 tablespoons of dough and roll into a ball. 
  6. 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.
  7. 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. Bake longer if you like crispier cookies. 
  8. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool.
  9. INDULGE!

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