Friday, June 14, 2013

Brown Butter Snickerdoodles

When I made these snickerdoodle blondies I said I didn't think I would ever have the desire to make regular snickerdoodle cookies again.  Well, that was before I met these Brown Butter Snickerdoodles!  You see these are not just any old regular snickerdoodle.  These are soft, puffy, flavorful Brown Butter Snickerdoodles.  Brown butter really brings the snickerdoodle cookie to a whole new level.  If you are unfamiliar with brown butter you are missing out.  It is essentially butter that has been cooked over the stove top until it starts to turn a deep golden brown color.  The process gives the butter an amazing aroma and rich caramel/nutty flavor. 
You can find a great step by step tutorial on how to brown butter here.  The caramel/nutty flavor of brown butter is the perfect compliment to a snickerdoodle cookie.
 Brown Butter Snickerdoodles
1 Cup Butter
2 and 1/2 Cups Flour
2 Teaspoons Cream of Tartar
1 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 and 1/4 Cups Brown Sugar
1/2 Cup Sugar
1 Egg + 1 Egg Yolk
1 Teaspoon Vanilla
Rolling Mixture:
1/4 Cup Sugar
2 Teaspoons Cinnamon
In a medium sauce pan melt the butter over medium heat.  Whisk continually.  The butter will start to foam and after a few minutes will begin to turn brown.  As soon as the butter turns brown and starts to give off a nutty/caramel aroma remove from heat and immediately transfer to a different bowl to prevent further cooking and burning.  Set aside to cool for a few minutes.  Whisk together the flour, cream of tartar, soda, cinnamon and salt.  Set aside.  In the bowl of your mixer add the butter and sugar and mix well.  Stir in the egg, yolk and vanilla.  Slowly add the dry ingredients and mix just until combined.  Cover the dough and chill for at LEAST 3 hours to make them "puffy" or even better overnight.  Once dough has chilled prepare the rolling mixture by combining the sugar and cinnamon in a small bowl and stirring to combine.  Measure 2 tablespoons of dough and roll into a ball.  Roll each ball in the cinnamon sugar mixture, place on a cookie sheet and bake in a preheated 350 degree oven for 8-11 minutes.  Or until the edges just begin to turn golden brown.  Cool on the cookie sheet and then transfer to a wire rack and finish cooling.  Enjoy!

Recipe adapted from Ambitiouskitchen.

6 comments:

foodieportal said...

Your recipes are wonderful. I would love for you to share them with us at foodieportal.com. Foodieportal.com is a new food sharing site, we're no photography snobs, we're just foodies and we actually try hard to promote your pictures. At foodieportal.com all your food pictures will get accepted so I really hope you come and join us.

Tanna said...

foodieportal, thanks for letting me know about your new site. I would love to share my photos.

digitalstyle said...

Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com. foodienewz.com is a new food sharing site and we actually try our best to promote your food photos. At foodienewz.com all your food photos will be published without any editorial review so I really hope you come and join us.

Sarah M. Richards, M. K. said...

just made a batch of these, and they are AMAZING! found your recipe on FoodGawker :)

Tanna said...

Thanks Sarah! I'm so glad you made them and loved them.

Unknown said...

I made these tonight and they were a hit! Thank you for the great recipe :-)

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