Everything changes when you brown your butter – I’ve had several, ‘these are the best cookies I’ve ever tasted’ comments with this recipe.  Directly from ‘Baked Elements’ by Matt Lewis and Renato Poliafito, these are a step up from regular Snickerdoodles, (and they take a bit of time, but they’re divine!) – enjoy!

Snickerdoodles (Brown Butter)

1 c. butter, cut into cubes

2 3/4 c. flour

2 t. cream of tartar

1 t. baking soda

1 t. cinnamon

1/2 t. salt

2 eggs AND 1 T. whole milk

1 c. sugar AND 1/2 c. brown sugar

3 T. sugar AND 1 T. + 1 t. cinnamon, combined in a small bowl for rolling before baking

In a medium saucepan, melt the butter over medium heat and allow it to cook, swirling it regularly, until the foaming has subsided and you start seeing a beautiful brown color foam up the middle – this will take a few minutes.  Pour the butter directly into the bowl of your electric mixer (you can strain it if you wish, I didn’t), and then beat the butter for a good 5 minutes on medium-low speed to release the heat and bring it to room temperature.  In a medium bowl, whisk together the 5 dry ingredients – flour thru salt – and set it aside, and in a small bowl, whisk together the eggs and milk and set aside.

Once the butter has cooled, turn off the mixer, add both sugars and then beat on medium speed for 2 minutes.  Scrape down the sides of the bowl, mix again and then add in the egg mixture in a slow stream with the mixer on low – beat again once it’s all in for a minute or so.  Add the flour mix in 3 parts, beating well in between and scraping down the sides of the bowl as needed and once it’s all in and well mixed, gather the dough into a ball at the bottom of the bowl, cover and refrigerate for at least an hour or for up to a day.

When you’re ready to get baking, preheat the oven to 400 and line a couple of baking sheets with parchment – also make sure your cinnamon and sugar are measured and ready to go in a small bowl.  I found it easiest to weigh my cookies, ~31 grams per cookie should yield 36 cookies.  Measure out the size, roll each mound into a ball, roll each ball in the cinnamon and sugar mix and then place them on the baking sheets a couple of inches apart.  Bake for 8 or 9 minutes until the cookies are cracked and just set, and then allow the cookies to cool on the pans for about 10 minutes before removing to racks to cool completely.  If you’re baking some to give away, you need to make a double batch…or risk having your family annoyed with you until you make more!

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