• Cook with Love and Kosher Salt

     

brown butter snickerdoodles (forgot to take a picture! so you get rondo instead)

“These are soooooo good!  Soooo good” Sylvie repeats again and again as she continually samples these cookies.  And they are!  I’m normally of the snickerdoodle is boring school – but the brown butter in these add a new nuttiness (with out actual nuts) to the flavor.  The cookie is much more appealing to me now, and I found myself eating and nibbling as I baked them for a My Sister’s Place event a few weeks ago.  I saved a roll of the batter and recently baked off for friends who fed or housed us during Sandy.  A lot of “yummy” feed back and “you know you didn’t have to, but we are glad you did!”  Anyway – definitely try these out – great addition for a cookie platter.

By the way, I will insert a photo when I make the cookies again!

brown butter snicker doodles (from Baked Elements by Matt Lewis and Renato Poliafito):

8 ounces (2 sticks) unsalted butter
2 and 3/4 cup all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 tablespoon plus 2 teaspoons cinnamon, divided
1/2 teaspoon salt
2 large eggs
1 tablespoon whole milk
1 cup plus 3 tablespoons sugar, divided
1/2 cup firmly packed brown sugar

In a medium pan or skillet, melt the butter over medium heat – swirling the pan here and there.  Once the foam subsides the butter will start to turn a light amber – and slowly into a nut brown.  This will take approximately 8-10 minutes.  Once browned, (nut brown) pour into a bowl for the electric mixer and immediately beat the butter on medium low speed to bring it to room temp.  This should take 5-7 minutes.

In a large bowl, whisk together the four, tartar, baking soda, and (only) 1 teaspoon of the cinnamon, and salt.

In a smaller bowl, combine the eggs and milk, and beat lightly.

Once the brown butter has cooled, add 1 cup (only) of the sugar and the brown sugar and beat on medium speed for about 2-3 minutes.  Turn the mixer to low, and slowly pour in the egg/milk mixture.  Continue beating on medium speed until thoroughly combind (about a minute).

Add the dry ingredients in 3 parts, on the lowest speed.  Beat until JUST incorporated.  Scrape down the bowl, then gently fold to combine all.  Gather the dough and wrap in plastic wrap for at least 45 m and up to 24 hours.  (You can also freeze it at this point.)

Preheat oven to 400 degrees.  Line baking sheets with parchment.  Prepare cinnamon sugar with the 3 tablespoons of sugar, and the 1 tablespoon and teaspoon of cinnamon.  Mix to combine.  (If you don’t bake all the cookies at this point, just reserve some of the sprinkling mixture for later.)

Form balls with the dough – using a tablespoon measure.  Then roll the balls in the cinnamon sugar.  Place on baking sheets and bake for about 10 minutes.  Make sure you rotate the pans during baking.

These are good a little undercooked – so watch them.  But if you like a crispy cookie, then just bake a little bit more.

Enjoy –

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