SNICKERDOODLES
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 20 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F and line several baking sheets with parchment paper.
- In a large bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
- In the bowl of an electric mixer, cream the butter and 1 1/2 cups of the sugar together until light and fluffy, 3 to 5 minutes. Then beat in the eggs and scrape the bowl. Turn the mixer to low and slowly add the flour mixture until well combined.
- Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out the dough balls. Roll each ball in your hands to even out, then roll in the cinnamon sugar to thoroughly coat.
- Place the balls on the prepared baking sheets, 2 1/2 inches apart. Bake until just golden around the edges, 8 to 9 minutes. Cool for several minutes on the baking sheets before moving.
BROWNED BUTTER SOUR CREAM SNICKERDOODLES
These cookies add sour cream to the usual holiday snickerdoodle. They stay soft for days -- don't overbake!
Provided by KevinGBender
Categories Drop Cookies
Time 30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 350 F and line two baking sheets with parchment paper.
- In a medium bowl cream together the butter and the sugar. The mixture will be very wet. Add the vanilla and sour cream and honey and mix until combined.
- Combine the dry ingredients (not cinnamon sugar) in a small bowl. Add the dry into the wet and mix until well incorporated, but do not over mix.
- Scoop out the cookies by the rounded tablespoon on the prepared pans. Sprinkle liberally with cinnamon sugar. Bake for 10 - 12 minutes, or until golden around the edges while still pale in the center. Cool on the pan for five minutes before transferring to a wire rack to cool completely. Sprinkle with more cinnamon sugar after baking!
Nutrition Facts : Calories 133.1, Fat 4.8, SaturatedFat 2.9, Cholesterol 19.6, Sodium 163, Carbohydrate 21.4, Fiber 0.3, Sugar 13.4, Protein 1.4
BROWN BUTTER SNICKERDOODLES SUBMITTED BY LYNNE HOWARD RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, cream of tartar, cinnamon, salt, unsalted butter, dark brown sugar, granulated sugar, large egg, egg yolk, vanilla extract, plain greek yogurt, sugar, cinnamon
Provided by Tasty
Categories Desserts
Yield 20 cookies
Number Of Ingredients 14
Steps:
- Whisk together the flour, baking soda, cream of tartar, ½ teaspoon cinnamon, and salt in a bowl and set aside.
- Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
- Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
- With an electric mixer, mix the butter and sugars until thoroughly blended.
- Beat in the egg, yolk, vanilla, and yogurt until combined.
- Add the dry ingredients slowly and beat on low-speed just until combined.
- Chill your dough for 3 hours or as long as possible in the refrigerator (important!).
- NOTE: You can place it in the freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! You want the dough VERY cold. If you desire a 'puffy' cookie, place them in the fridge overnight.
- Preheat the oven to 350°F (180°C).
- Once dough is chilled measure about 2 tablespoons of dough and roll into a ball.
- Meanwhile mix the rolling mixture in a bowl.
- Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches (5 cm) apart.
- Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies.
- Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
- Repeat with remaining dough.
- Enjoy!
Nutrition Facts : Calories 109 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, Sugar 12 grams
BROWN BUTTER SNICKERDOODLES WITH WHITE CHOCOLATE
Toasty brown butter and coarsely chopped white chocolate give traditional snickerdoodle cookies a decadent upgrade in this wow-worthy recipe. Preparing and cooling brown butter requires a little more time--but the rich, nutty flavor is so worth it. In addition to their incredible flavor, these snickerdoodles have a fluffy, melt-in-your-mouth consistency, thanks to the cream cheese in the dough. You'll definitely want to bookmark this one for the holidays, but don't be surprised if you come back to these next-level snickerdoodles all year long.
Provided by Darcy Lenz
Categories Desserts Cookies Snickerdoodle Recipes
Time 2h35m
Yield 24
Number Of Ingredients 15
Steps:
- Melt butter for cookies in a saucepan over medium-low heat. Cook, stirring often, until the milk solids turn golden brown and the butter smells nutty, 10 to 12 minutes. Pour butter and any browned bits into a small bowl.
- Place in the refrigerator until butter resolidifies but is still soft, 1 1/2 to 2 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Remove brown butter from the refrigerator and place in a large mixing bowl. Add cream cheese and beat with an electric mixer until fluffy, about 5 minutes. Add white and brown sugars; beat until combined and fluffy, 3 to 4 minutes more. Mix in egg, egg yolk, and vanilla extract at medium speed until incorporated.
- Whisk flour, cream of tartar, cinnamon, baking soda, and salt together in a separate bowl. Gradually add flour mixture to the butter mixture, beating until just combined, and adding chocolate in with the last bit of flour.
- Whisk sugar and cinnamon for coating together in a shallow dish.
- Scoop cookie dough into 1 1/2- to 2-tablespoon portions and roll each into a ball. Roll each ball in the coating and arrange 3 inches apart on the prepared baking sheet.
- Bake in the preheated oven until set, 8 to 10 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 228.1 calories, Carbohydrate 29.4 g, Cholesterol 42.7 mg, Fat 11.3 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 6.9 g, Sodium 148.8 mg, Sugar 16.9 g
EASY BROWNED BUTTER SNICKERDOODLES
Browned butter snickerdoodles are a nutty take on a cookie that you love to make for the holidays. Wondering what makes snickerdoodles with browned butter different? First, you'll heat butter in a saucepan until it becomes a light golden brown; then you'll stir in the Betty Crocker™ sugar cookie mix. This changes the flavor from simply adding softened butter. Don't forget to spice the cookies by rolling the dough balls into a mix of sugar, cinnamon, ginger and nutmeg before baking. Master browning butter with these cookies, and you'll be on your way to even more delicious holiday recipes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- In 1-quart saucepan, heat butter over medium heat 5 to 8 minutes, stirring frequently, until light golden brown. Pour into large bowl; cool 5 minutes.
- Stir cookie mix, water and egg into browned butter with spoon until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. In small bowl, mix sugar, cinnamon, ginger and nutmeg. Roll balls in sugar-spice mixture. On ungreased cookie sheets, place balls 2 inches apart. Flatten slightly. Discard any remaining sugar-spice mixture after rolling balls.
- Bake 7 to 9 minutes or until edges are set. Cool 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 7 g, TransFat 0 g
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- In a medium saucepan set over medium heat, melt the butter until the foam subsides and the butter turns nut brown, 8 to 10 minutes, swirling the pan occasionally.
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- In a large bowl, add the flour, cream of tartar, baking soda, cinnamon, and salt. Whisk together until well combined.
- In the bowl of a stand mixer, cream together the butter and both of the sugars for about 2 minutes, until light and fluffy.
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- First, brown your butter: add butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 5-10 minutes or until cool enough to touch.
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- Cream together butter, 1 cup white sugar, ½ cup brown sugar. Scrape down sides of the bowl as needed until butter and sugar are well mixed.
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- Heat a medium saucepan or skillet over medium heat, add butter. Stir often and watch carefully as butter starts to melt and turn a golden color. Watch for brown bits to form along edge of pan and the butter start to turn frothy. Once it turns a gold color, remove from heat and let cool for 5 minutes.
- In a large mixing bowl, add dark brown sugar and sugar. Carefully pour in melted butter. Cream for 4-5 minutes.
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