Easy Browned Butter Snickerdoodles Food

EASY BROWNED BUTTER SNICKERDOODLES

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.

SNICKERDOODLES

Steps:

• Adjust oven rack to the middle position and preheat oven to 400 degrees F. Whisk together the flour, baking soda, cream of tartar and 1/4 teaspoon salt in a medium bowl.
• Add the butter, 1 cup of the granulated sugar, brown sugar and egg to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined. Let the dough rest at room temperature for 30 minutes.
• Whisk together the remaining 1/4 cup granulated sugar and cinnamon in a small bowl.
• Form the dough into 1 1/4-inch balls (about 1 tablespoon dough per cookie). Roll each ball in the cinnamon-sugar and coat well; arrange on two baking sheets, 2 inches apart. Do not flatten the balls, as they will spread a lot in the oven.
• Bake one sheet of cookies at a time until the tops look cracked and the center still feels soft, about 9 minutes. Let the cookies cool in the pan for 3 minutes; they will continue cooking during this time. Once they've firmed up a little, transfer them to a rack to continue cooling. Store the cooled cookies in an airtight container for up to 3 days.

BROWN BUTTER SNICKERDOODLES WITH WHITE CHOCOLATE

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.

BROWN BUTTER SNICKERDOODLES SUBMITTED BY LYNNE HOWARD RECIPE BY TASTY

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!

BROWNED BUTTER SOUR CREAM SNICKERDOODLES

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!