Wednesday, December 25, 2013

Brown Butter Snickerdoodles Recipe

Brown Butter Snickerdoodles Recipe

  • 2 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp of salt
  • 1 cup unsalted butter
  • 3/4 cup packed dark brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoons vanilla extract
  • 1/4 cup sugar
  • 2 teaspoons cinnamon

In a sauce or frying pan, melt the butter and continue to cook over medium-low heat. It will crackle and pop, which is fine! When the popping stops, pay attention as it will brown quickly. Once the solids begin to brown and it smells rich and nutty, remove from heat and pour into a separate container so that it does not continue to cook.
Let the butter cool for about 5 minutes. Meanwhile, combine the flour, baking powder, cinnamon, and salt. Set aside.
When the butter is ready, beat together with the sugars until smooth. Add the eggs, one at a time, then the vanilla, mixing again until smooth. Add the flour mixture, and mix until fully incorporated.
If the batter is still warm, let it cool to room temperature before rolling into 1/8 cup balls. Roll in the 1/4 cup sugar and 2 tsp cinnamon (mixed together), and place on a parchment-lined baking sheet.
Bake at 350 F for 10-12 minutes. Let the cookies stand on the baking sheet for two minutes after removing them from the oven, before transferring them to a cooling rack.

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