We couldn’t wait to share our Brown Butter Snickerdoodle Cookies recipe with you! The recipe came from my first cookbook, a birthday gift from a neighbor when I turned thirteen. Throughout the years, I’ve made the cookies countless times. This occasion I decided to change just one little thing in the recipe. The old-fashioned cinnamon cookies went from delicious to AH-MAAH-ZING!
Cinnamon sugar rolled Snickerdoodle cookies are classics
I remember the first time I saw the Snickerdoodle Cookie recipe in my Betty Crocker Cookbook. For a novice cookie baker, the recipe was easy enough. I couldn’t wait to make them. And once I did, I couldn’t believe how delicious they were.
Our Italian kitchen didn’t have a lot of fancy baking ingredients, but it did have flour, butter, sugar, and cinnamon. I was nervous. I could make bread; this was entirely new. Betty Crocker knew that there were lots of newcomers to cooking and baking, so she made her directions easy enough for a child to follow.
Those were the days I followed a recipe to the letter and never dreamed of making a Brown Sugar Snickerdoodle Cookies recipe.
Snickerdoodle Cookies are easy and delicious
When mamma and papà arrived home from work, the aroma of sweet, spicy cinnamon sugar greeted them. They couldn’t believe I made them all by myself. Well, that fluffed my feathers, and that was just the beginning of my culinary journey.
I would pore over magazines like Good Housekeeping, McCalls, Lady’s Home Journal searching for recipes, planning what to cook next. I simply loved being in the kitchen. Cookbooks were like novels to me. I read them from cover to cover. They took me on cooking adventures.
Snickerdoodle Cookies became a staple in our house
When Honey and I were first married, he worked while going to school. He took his lunch and each week I made a batch of snickerdoodle cookies so that he’d have a special treat. It made me happy knowing how much he liked them because there was never a crumb left in the baggie.
What I didn’t know was, that as much as Honey loved the Snickerdoodle cookies, it was his foreman, Red, that gobbled them up before nine in the morning. The foreman, who was toothless so I couldn’t say he had a sweet tooth, loved sweets so much that Honey didn’t mind sacrificing the cookies. It didn’t hurt being nice to the boss either.
What would the foreman have done with Brown Butter Snickerdoodle Cookies? 🙂
Brown Butter Snickerdoodle Cookies ordinary turns extraordinary
Today, Honey and I like to play what if. . . Several months ago I made a Nutella Chocolate Chip Cookie recipe with brown butter. The taste was incredible, so I thought, what if I take an ordinary Snickerdoodle recipe and brown the butter in the recipe instead of just creaming it with the sugar?
Let me put it this way; I’ll never go back to merely creaming the butter. Browning the butter is a step that adds a remarkable depth to the cookies. You get a nutty flavor that you wouldn’t get without the brown butter. If you’re hesitant about the procedure, here is a great site that shows the process with lots of pictures.
Don’t be afraid to experiment; that’s part of the fun. Be sure to sign up for our weekly newsletter, so you don’t miss out on what we’re doing in the kitchen.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
- 1 cup butter
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon soda
- 1/4 teaspoon salt
- For the topping mix 1/2 cup white sugar with 2 teaspoon cinnamon in a shallow bowl
Heat oven to 400 F.
In a heavy saucepan melt the butter over medium heat. Whisk constantly. The butter will foam and begin to brown; it will have a nutty aroma. This will take 3 to 5 minutes. Be patient and don't rush it. Pour the brown butter into a mixing bowl and let cool.
Once the butter cools, add the sugars and cream together with an electric mixer. Add the eggs in one at a time and mix thoroughly.
In another bowl whisk together all the dry ingredients except for the sugar and cinnamon. Add the dry ingredients to the sugar butter mixture and mix well.
Roll into balls the size of small walnuts. Roll in the sugar/cinnamon mixture.
Place 2" apart on parchment lined baking sheet.
Bake until lightly browned but still soft, around 8 to 10 minutes. The cookies puff up at first and then flatten out.
Cool on wire rack.
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