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

 

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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.)

 

 

Peachy Keen: Peach Cobbler Cookies

 

The days are likely numbered for the fresh peaches of summer. On a parts run to Hutchinson last week, I picked up some fresh Idaho peaches at Smith's Market. While Colorado peaches get all the accolades, Idaho peaches are just as juicy and tasty.

I've enjoyed plenty of them "as is" - cut in half and served for breakfast or a snack in all its juicy glory. But when I saw the recipe for Peach Cobbler Cookies pop up on a Taste of Home Facebook post, I knew I wanted to try them. This cookie recipe is a cake-like cookie rather than a crisp treat. The recipe didn't call for a frosting. 

But you know what they say about "icing on the cake." It just makes everything better.

I decided a brown butter frosting would be the perfect compliment to the spicy peach cookies. I kept seeing "brown butter" in recipes and thought, "Oh, it's probably not worth the effort!" I am not afraid to say I was wrong. Brown butter adds another dimension of nuttiness and flavor. 

 

As with most peach recipes, you'll need to have the peaches ripe for the best flavor. If they are a little "green" or firm when you purchase them, just leave them on the kitchen counter until they soften.

I left some unfrosted, then I used the icing in a couple of different ways. I used a decorator tube to make a "fancy" zigzag pattern on some. And I just smoothed a dollop of the frosting on others. 

Whether "naked" or "dressed," these Peach Cobbler Cookies will give you another taste of summer before those lovely fresh peaches are gone for another year. 

 

If you try them, let me know what you think!

Peach Cobbler Cookies

with Brown Butter Frosting (Optional)

Adapted from Taste of Home

 

1 cup butter, softened

1 cup sugar

1/3 cup brown sugar

1 large egg, room temperature

1 tsp. vanilla extract (or vanilla bean paste)

1/4 tsp. almond extract

3 cups flour

1 1/2 tsp. ground cinnamon

1 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground nutmeg

1 cup peeled, chopped fresh peaches

 

Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk together all dry ingredients. Gradually beat into creamed mixture. It will be stiff. Remove bowl from mixer. Stir in peaches by hand. This will loosen up the dough.

 

Using a cookie scoop, place batter onto prepared baking sheets (either sprayed with cooking spray or parchment paper lined.) Bake until set, 10-14 minutes. Cool on pans for 2 minutes before removing to wire racks to cool. 

 

If desired, frost with Brown Butter Frosting (optional). Store in airtight container.

 

Brown Butter Frosting

1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla extract or vanilla bean paste
2 to 4 tbsp. half and half or milk

 

Heat butter in a saucepan over low heat until golden brown, about 5 minutes. Don't burn, but let it go until it's a nutty color. Cool for 2 minutes; transfer to mixer bowll. Add powdered sugar and vanilla. Beat in half and half, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies.

 

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Do you have other peaches that need to be used before they're too ripe? Try these other tried-and-true peach recipes from the County Line.

 

 Double Crust Peach Crisp 

 

Spiced Peach & Carrot Bread