Irresistible Brown Butter Snickerdoodles: Your Ultimate Guide to Chewy Perfection
Prepare to fall in love with these delightful little bites of deliciousness. There’s a special kind of magic that happens when you combine the classic comfort of a snickerdoodle with the rich, nutty notes of brown butter. These aren’t just any cookies; they’re a revelation, a treat that transcends the ordinary and brings pure joy with every chew.
My husband, for one, considers these his all-time favorite cookies. When I even hinted at making a fresh batch, the excitement was palpable. While he might not have literally performed a happy dance in the living room, I like to believe there was certainly one happening on the inside – a testament to the irresistible allure of these chewy, cinnamon-kissed delights. It’s a joy to bake something that brings so much happiness, and these cookies never fail to deliver.
The Magic of Brown Butter: Elevating Your Snickerdoodle
If you’ve never experimented with brown butter (or *beurre noisette*, as the French call it), you are in for a serious treat. This simple technique transforms ordinary butter into something extraordinary, infusing it with a rich, nutty, and subtly caramel-like flavor. It’s an extra step that makes all the difference, adding an unparalleled depth to these snickerdoodles.
The process is straightforward: gently melt unsalted butter in a light-colored saucepan over medium heat. Keep a close eye on it and whisk frequently. First, the butter will melt, then it will foam, and finally, tiny amber-colored specks will appear at the bottom of the pan, and a beautiful nutty aroma will fill your kitchen. That’s your cue! Remove it from the heat immediately to prevent burning, and pour it into a bowl to cool slightly. This browned butter forms the flavor foundation for our incredibly delicious snickerdoodle dough.
Weather Whiplash and Comfort Cravings: A Perfect Pairing
Speaking of things that require a bit of patience and attention, let’s talk about the weather here in Denver. Seriously, what’s going on? One day it’s a glorious 60 degrees and sunny, perfect for outdoor adventures. Two days later, we’re bracing for a foot of snow! Then, just as quickly, it’s back to warm sunshine. I absolutely adore Colorado, but a little consistency would be a dream. This constant back-and-forth gives me serious weather whiplash.
This kind of unpredictable weather often leaves me craving comfort. And what’s more comforting than a warm, chewy cookie straight from the oven? It’s the perfect antidote to climate confusion. It also gives me ample time to ponder life’s other great mysteries, like finding healthy, filling lunch ideas. My mind seems perpetually stuck on what kind of cake, cookie, or cheese I want to indulge in next. Any suggestions out there for truly satisfying lunch options?
While you mull over those lunch ideas and hopefully send some my way, I’ll be right here on the couch. Probably enjoying yet another one of these irresistible brown butter snickerdoodles. Because sometimes, a little sweet indulgence is exactly what the soul needs, especially when the weather can’t make up its mind.
Unlocking Snickerdoodle Secrets: Tips for Baking Perfection
Achieving the perfect snickerdoodle isn’t complicated, but a few key details can elevate your cookies from good to absolutely phenomenal. These tips will help you create chewy, flavorful cookies with that classic crackled top and delightful cinnamon-sugar crunch.
The Importance of Chilling the Dough
One of the most crucial steps in this recipe is chilling the dough. While 3 hours is the minimum recommended time, chilling it overnight or even for 24 hours can yield even better results. Chilling allows the flavors to meld and deepen, especially the rich notes from the brown butter. More importantly, it firms up the butter in the dough, preventing the cookies from spreading too much in the oven, ensuring a thicker, chewier texture.
Perfecting the Cinnamon-Sugar Roll
The signature look and taste of a snickerdoodle come from its generous coating of cinnamon sugar. Don’t be shy here! Roll each dough ball thoroughly in the mixture, ensuring it’s completely covered. This creates a beautiful, crinkly exterior and provides that delightful spice kick with every bite.
Knowing When They’re Done
Snickerdoodles can be tricky because they often look underbaked in the center when they’re actually perfectly cooked. Look for edges that are set and lightly golden brown. The centers should still appear soft and slightly puffy. Overbaking will lead to a dry, crispy cookie, so err on the side of caution. Remember, they will continue to bake slightly from residual heat on the baking sheet after they come out of the oven.
Storing Your Snickerdoodles
To keep your brown butter snickerdoodles fresh and chewy, store them in an airtight container at room temperature for up to 3-5 days. If you want to freeze them, you can either freeze the baked cookies (thaw at room temperature) or freeze the dough balls before baking. To freeze dough, roll balls in cinnamon sugar, place on a baking sheet to freeze solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a minute or two to the baking time.
The Recipe: Brown Butter Snickerdoodles
Ready to bake the best snickerdoodles you’ve ever tasted? Here’s the detailed recipe that will guide you through creating these perfectly chewy, rich, and utterly delicious cookies. Don’t skip the brown butter step – it’s the secret ingredient that transforms this classic into an unforgettable treat!
table of contents
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Brown Butter Snickerdoodles
ingredients
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1 tsp cinnamon
- ¼ tsp of salt
- 1 cup unsalted butter
- 1¼ cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 1 Tbsp plain greek yogurt
- 1/4 cup sugar
- 2 tsp cinnamon
instructions
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In a medium bowl, whisk flour, baking soda, cream of tartar, 1/2 tsp cinnamon and salt. Set aside.
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Melt butter in a saucepan over medium heat. Be sure to whisk constantly during the cooking process. In a couple minuted, the butter will begin to brown. Whisk and remove from heat as soon as the butter begins to brown. Pour browned butter into the bowl and stir to combine. Set aside to cool.
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In the bowl of a stand mixer, beat butter and sugar until well combined. Beat in egg, egg yolk, vanilla and yogurt until combined. Gradually add the dry ingredients and beat until just combined.
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Chill dough for 3 hours in the refrigerator. Overnight works as well.
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Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or silpat.
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In a small bowl combine sugar and cinnamon for the rolling sugar.
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Roll approximately 2 Tbsp of dough into a ball. Roll the ball in cinnamon sugar and place on the baking sheet. Repeat with the rest of the dough.
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Bake cookies for 8 to 11 minutes, until the edges are golden brown. Cool cookies on the sheets for at least 2 minutes before transferring to a cooling rack to cool completely. Repeat with remaining dough.
Frequently Asked Questions About Brown Butter Snickerdoodles
What makes snickerdoodles chewy?
The chewiness in snickerdoodles largely comes from the cream of tartar. This acidic ingredient, combined with baking soda, creates a chemical reaction that prevents the sugar from crystallizing too much, resulting in a softer, chewier texture. Additionally, using brown sugar in the recipe adds moisture and a more tender crumb.
Can I skip the chilling time for the dough?
While you technically *can* skip or shorten the chilling time, it’s highly recommended not to. Chilling the dough is crucial for several reasons: it allows the butter to firm up, which prevents excessive spreading during baking, resulting in thicker cookies. It also gives the flavors, especially the brown butter, time to develop, leading to a richer taste. If you bake unchilled dough, your cookies might be flatter and less flavorful.
What’s the best way to brown butter without burning it?
The key to perfect brown butter is a light-colored saucepan and constant whisking over medium heat. A light-colored pan allows you to see the color change easily. Whisking ensures even browning and prevents solids from sticking and burning at the bottom. Once you see amber specs and smell a nutty aroma, remove it from the heat immediately. If it burns, you’ll have to start over!
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you should adjust the amount of added salt in the recipe. If using salted butter, reduce the ¼ teaspoon of salt to ⅛ teaspoon or even omit it entirely, depending on your preference for saltiness. Unsalted butter is generally preferred in baking as it gives you more control over the overall salt content.
Conclusion: Bake, Share, and Enjoy!
There’s immense satisfaction in baking a batch of truly delicious cookies, especially when they bring a smile to someone’s face. These Brown Butter Snickerdoodles are more than just a recipe; they’re an experience. They’re a simple indulgence that can brighten any day, provide comfort through unpredictable weather, and offer a moment of sweet escape.
So, preheat your oven, gather your ingredients, and get ready to fill your home with the warm, inviting aroma of cinnamon and nutty brown butter. Whether you’re baking them for family, friends, or simply for yourself, these chewy snickerdoodles are sure to become a beloved staple in your baking repertoire. Don’t hesitate to share your creations and any personal twists you add!