Brown Butter Snickerdoodles

 

There are any number of Food Network chefs who tout their love of butter. They definitely aren't wrong. But brown butter takes butter to a whole new level. These Brown Butter Snickerdoodles did not disappoint.

When Kinley and Brooke were in line for foods judging at the Shawnee County Fair, Jill watched a judge take a bite of a cookie and immediately say, "Oh my! Those are good!" Jill happened to know the first-year 4-H baker and his mom. Later, when she saw the champion ribbon on Cooper's Brown Butter Snickerdoodles, she asked his mom for the recipe. I had to have it, too.

It was a week of daily temperatures in the 100s. It really wasn't the week to bake. I kept looking at the recipe. On a day when I was heating up the oven for our noon meal anyway, I timed the baking of the Brown Butter Snickerdoodles to take advantage of an already-hot oven.

They didn't disappoint. I love Snickerdoodles anyway. But brown butter's nutty flavor takes them to a whole other level. It gives a wonderful depth of flavor. With that traditional cinnamon-sugar coating giving the exterior that trademark crunch, both Randy and I thought it was a tasty treat. It definitely won't be the last time I make them. I'll take some to my parents as we celebrate their 70th wedding anniversary this weekend! (Isn't that amazing?!)

If you try the cookies, let me know what you think!

 

Brown Butter Snickerdoodles

From Sally's Cookie Addiction cookbook (Sally's Baking Addiction blog)

Champion winner in Beginning Foods at the Shawnee County Fair

 

1 cup butter

3/4 cup light brown sugar

3/4 cup granulated sugar

1 egg, room temperature

1 tbsp. milk

1 1/2 tsp. vanilla extract

2 1/4 cups all-purpose flour

1 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

 

**

2 tsp. ground cinnamon

1/2 cup granulated sugar

 

Brown the butter by placing it in a skillet over medium heat. Whisking constantly, melt the butter. The butter will begin to foam. After 5-8 minutes, the butter will begin browning. You'll see light brown specks starting to form at the bottom of the pan, and there will be a nutty aroma. Once browned, immediately remove from heat to stop the browning process. Pour into a heatproof bowl. Allow the butter to cool for 5 minutes. (True confessions: I waited longer than that, and it turned out just fine.)

 

Combine browned butter, brown sugar and 3/4 cup granulated sugar in a stand mixer, creaming well. Add egg, milk and vanilla; combining well. Combine the flour, cream of tartar, baking soda and salt together in a medium bowl and mix together. Add flour mixture to the creamed mixture, beating together on low speed, slowly working up to high speed until everything is combined. 

In a separate bowl, combine 1/2 cup granulated sugar and the cinnamon. Roll balls of dough, about 1 tablespoon per cookie, then roll each in the cinnamon sugar mixture. (I used a cookie scoop.) Place the dough balls on a lined baking sheet. Loosely cover the dough balls with plastic wrap and place in refrigerator to chill for 30 minutes. 

 

When you're ready to bake: 

 

Preheat oven to 350 degrees. Place chilled balls onto baking sheets, about 3 inches apart. Sprinkle each with any extra cinnamon sugar. Bake for 11 minutes or until lightly browned on the sides. Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely. Makes about 36-40 cookies. (My cookie scoop was a little bigger than a tablespoon, so I didn't get quite that many.)