Brown Butter Snickerdoodles

Made with browned butter and a heaping dose of brown sugar, these cookies are certain to be a hit!

Soft and gooey on the inside, crispy on the outside and packed nutty and caramel flavours. 

Simply incredible!

If you haven’t experienced browned butter yet, you are seriously missing out. It has a way of giving cookies a nutty richness and depth that regular plain butter just can’t replicate. And all of that brown butter really shines through in these biscuits!

Ingredients:

250g unsalted butter
700ml all-purpose flour
10ml cream of tartar
5ml baking soda
15ml plus 10ml cinnamon, divided
2.5ml salt
2 large eggs
15ml whole milk
250ml plus 45ml granulated sugar, divided
125ml packed light brown sugar

Method:

In a 10-inch skillet over medium-high heat, melt butter. Continue cooking for 1-3 minutes, swirling pan constantly until butter is dark golden brown and has nutty aroma. Remove from heat and transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed for 5-7 minutes to cool the butter to room temperature.

In a medium bowl, whisk the flour, cream of tartar, baking soda, 5ml of cinnamon and salt together.

In a small bowl, whisk the eggs and milk until combined.

When the butter has cooled, in the bowl of a stand mixer fitted with the paddle attachment, beat together the browned butter, granulated sugar and brown sugar about 2 minutes until combined and no lumps remain. With the mixer on low, slowly add the egg mixture beating until well combined. With the mixer on low speed, add the dry ingredients in 3 additions, beating just until the dough comes together. Cover the bowl and chill the dough in the refrigerator for at least 1 hour or up to 24.

When ready to bake, preheat oven to 200°C . Line two baking sheets with parchment. Place the remaining 45ml sugar and 20ml of cinnamon for rolling in a shallow bowl.

Roll about two heaping tablespoons of dough into a ball between your palms, roll the ball in the cinnamon-sugar mixture, and then place it on the prepared baking sheet spacing the balls about 2 inches apart. If you desire a thinner cookie, flatten the tops of each cookie very slightly with your hand.

Bake cookies for about 10 minutes one sheet at a time, until tops slightly cracked and edges are just set. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 2 minutes, then using a wide metal spatula, transfer the cookies to the rack to cool completely.