Brown Butter Snickerdoodles
Whether you're a baking beginner or a seasoned pro, these Brown Butter Snickerdoodle cookies are a must-try. So, let's dive into the world of warm, gooey, and cinnamon-kissed perfection!🤎
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Hey Sweeties! Today, I've got a recipe that's going to take your taste buds on a flavor-packed adventure. It's all about Brown Butter Snickerdoodles, and I promise, they're simply irresistible. The rich, nutty aroma of browned butter, combined with the warmth of cinnamon, creates a cookie that's truly unforgettable. These are not just cookies; they're a delightful journey for your senses.
Why You'll Fall in Love with This Recipe!
Unparalleled Flavor: The browned butter adds a depth of flavor that regular snickerdoodles can't match.
Irresistible Aroma: The scent of these cookies baking is enough to make your mouth water. It' will have your kitchen feeling like a bakery.
Perfectly Soft Center: These cookies have a soft, chewy center with a crisp, sugary exterior – the ideal combination for any snickerdoodle lover.
Before we get into the nitty-gritty of this recipe, let's make sure you have the essentials:
Equipment Needed:
Cookie Ingredients:
2 sticks of unsalted butter
2 ½ cups of all-purpose flour
1 tsp of baking soda
2 tsp of cream of tartar
1 TBS of espresso powder
½ tsp of cinnamon
¼ tsp of salt
1 ¼ cups of dark brown sugar
¼ cup of granulated sugar
1 large egg
1 egg yolk
1 tsp of vanilla extract
1 TBS of full-fat cream cheese (softened)
Cinnamon Sugar Mixture:
¼ cup of sugar
2 tsp of cinnamon
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How to Make Brown Butter Snickerdoodles
Begin by browning your butter. For a more in depth look on how to brown butter, read my blog post: How to Brown Butter Like a Pro!
Once your browned butter has cooled, whisk together the flour, baking soda, cream of tartar, espresso powder, cinnamon, and salt in a separate bowl. Set this dry mixture aside. TIP: The Foolproof Way to Measure Flour
Using an electric hand mixer, or a stand mixer fitted with the paddle attachment, mix together the cooled brown butter, brown sugar, and granulated sugar until they are thoroughly blended.
Then, add in the egg, egg yolk, vanilla, and the softened cream cheese, mixing until everything is well combined.
Slowly incorporate the dry ingredients into the mixture, beating on low speed just until they are combined.
Use a 1½ TBS cookie scoop to measure the dough, this will ensure all of your cookies are the same size and will bake evenly. Now roll the dough in your hands to shape them into balls and cover your baking sheet with cling wrap.
DON’T SKIP THIS STEP: Place the cookie dough in the refrigerator to chill for at least 3 hours. If you don’t have that kind of time, chill in the freezer for at least 30 minutes. Chilled dough is key here.
Preheat your oven to 350°F (180°C). While the oven is warming up, prepare the cinnamon sugar mixture in a bowl. Roll the chilled dough balls in the cinnamon-sugar mixture and place them on a baking sheet, leaving about 2 inches (5 cm) of space between each.
Bake the cookies for 8-11 minutes, or until the edges turn a beautiful golden brown. They may seem slightly underdone in the middle, but don't worry; they'll continue to cook once out of the oven. If you prefer crispier cookies, bake them a bit longer.
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Allow the cookies to cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely. Repeat the process with the remaining dough.
Now, it's time to enjoy your delicious Brown Butter Snickerdoodles!
Yield & Servings:
This recipe makes approximately 24 scrumptious cookies.
How to Store:
Once your Brown Butter Snickerdoodles are out of the oven, you'll want to savor them. But if you somehow manage to resist their warm, sweet aroma, here's how to store them:
Keep them in an airtight container or a plastic zipper bag.
If you want to maintain that fresh-from-the-oven goodness, toss in a slice of bread to help retain moisture.
They'll stay perfect for up to a week.
Substitutions & Variations:
Want to get creative with your Snickerdoodles? You can:
Substitute espresso powder with instant coffee granules.
Try different sugars for unique flavor profiles.
Add a dash of nutmeg for a little extra spice.
Swap out cream cheese for Greek yogurt or sour cream for a tangy twist.
FAQs:
Q: Why is brown butter so important?
A: Brown butter elevates the flavor, giving the cookies a rich, nutty taste that's truly extraordinary.
Q: Can I skip chilling the dough?
A: Don't do it! Chilled dough helps the cookies maintain their shape while baking.
Q: My cookies are underdone in the middle. Is this okay?
A: Absolutely! The residual heat will finish the baking process, resulting in a chewy center.
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Tips & Tricks:
Watch your brown butter like a hawk; it can go from perfect to burnt quickly.
Use a cookie scoop for even-sized cookies.
Roll the dough balls in the cinnamon sugar mixture generously for that classic Snickerdoodle look.
For a gooey center, don't overbake; remember, they'll firm up as they cool.
In the world of sweet, cozy delights, Brown Butter Snickerdoodles reign supreme. They're a perfect combination of classic and extraordinary, and they'll fill your home with the scent of warm, welcoming happiness. So, why wait? Get your apron on, whip up a batch, and experience the magic for yourself.
I'd love to hear about your Brown Butter Snickerdoodles adventure! Share your thoughts, variations, or questions in the comments below. And don't forget to subscribe to our newsletter for the latest recipes and updates. If you loved these cookies as much as I do, spread the joy - share this recipe on your social media.
Happy Baking, Xoxo Chyna B🤎
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Watch the Recipe Video!
WATCH THE RECIPE VIDEO!
Brown Butter Snickerdoodles
Ingredients
Instructions
- Begin by browning the butter. Add the butter to a saucepan and melt over medium heat. As the butter melts, it will start to foam. Make sure to whisk it consistently during this process.
- After a couple of minutes, you'll notice the butter beginning to brown at the bottom of the saucepan. Continue to whisk and remove it from the heat as soon as it turns brown and emits a delightful nutty aroma. Transfer the browned butter to a bowl and set it aside to cool for at least 20 minutes.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, espresso powder, ½ teaspoon of cinnamon, and salt. Set this dry mixture aside.
- Using an electric mixer, mix together the cooled brown butter, brown sugar, and granulated sugar until they are thoroughly blended. Then, add in the egg, egg yolk, vanilla, and the softened cream cheese, mixing until everything is well combined.
- Slowly incorporate the dry ingredients into the mixture, beating on low speed just until they are combined.
- Use a 1½ TBS cookie scoop to measure the dough and shape it into cookie dough balls with your hands. Place these dough balls in the refrigerator to chill for at least 3 hours or in the freezer for 30 minutes. DON’T SKIP THIS STEP! Chilled dough is key here.
- Preheat your oven to 350°F (180°C). While the oven is warming up, prepare the cinnamon sugar mixture in a bowl.
- Roll the chilled dough balls in the cinnamon-sugar mixture and place them on a baking sheet, leaving about 2 inches (5 cm) of space between each.
- Bake the cookies for 8-11 minutes, or until the edges turn a beautiful golden brown. They may seem slightly underdone in the middle, but don't worry; they'll continue to cook once out of the oven. If you prefer crispier cookies, bake them a bit longer.
- Allow the cookies to cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely. Repeat the process with the remaining dough. Enjoy!
Notes
- The Brown Butter MUST BE cooled before adding.
- Do NOT skip chilling the dough (refrigerator for at least 3 hours or in the freezer for 30 minutes.).
- Read the entire blog post for more in-depth instructions on creating this recipe.
Nutrition Facts
Calories
184.55Fat
8.4 gSat. Fat
5.12 gCarbs
25.95 gFiber
0.49 gNet carbs
25.45 gSugar
15.36 gProtein
1.9 gSodium
86.69 mgCholesterol
36.71 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
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