There is a new version of this post, with much improved photography, that you can see HERE!
Okay Team: Announcement time (again).
This will be my LAST recipe here on Bake Break! On Monday I will unleash a NEW blog on the world — a deluxe, improved, better-than-ever, food+ blog. Food+ meaning I’ll be venturing into a few other topics with more focus, rather than a mention here and there.
I’ll give you all the details you need to make the transition on Monday, but I thought I’d give you a heads up so you know to look for it!
We’re gonna leave Bake Break on a sweet note: COOKIES! These babies are pretty hard to stop eating, as can be proven my the pile of crumbs surrounding my computer right now. Um, not really, because that would drive me crazy: but I HAVE eaten a bunch of them while sitting here typing. It’s an issue.
These cookies are a slightly (ok, MUCH) more awesome version of snickerdoodles — because they have BROWNED BUTTER! Ooh the joy. Remember the skillet cookie? It had browned butter and was probably the best thing my nose has ever smelled. Until these cookies!
Brown that butter carefully — you don’t want to burn it. Also, let it cool a bit before proceeding with the recipe, it’s hot stuff!
Mix the butter and sugars together until totally smooth — be mindful to scrape the sides of the bowl down better than I did in the picture below.
After adding the eggs, vanilla, flour, etc. this dough should be ready to go! I chilled it a bit because it was still warm, but once it’s room temperature it is perfect to work with. I actually found it difficult to work with when it was colder than room temp. Roll into cute little spheres, roll in cinnamon-sugar (which you will later use to make buttery sugary toast), then bake to perfection!
Really — these are SO. YUMMY.
I’ll see y’all on Monday with the details on the new and improved blog de Mary!
Brown Butter Snickerdoodles
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp of salt
1 cup unsalted butter
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoons vanilla extract
1/4 cup sugar
2 teaspoons cinnamon
In a sauce or frying pan, melt the butter and continue to cook over medium-low heat. It will crackle and pop, which is fine! When the popping stops, pay attention as it will brown quickly. Once the solids begin to brown and it smells rich and nutty, remove from heat and pour into a separate container so that it does not continue to cook.
Let the butter cool for about 5 minutes. Meanwhile, combine the flour, baking powder, cinnamon, and salt. Set aside.
When the butter is ready, beat together with the sugars until smooth. Add the eggs, one at a time, then the vanilla, mixing again until smooth. Add the flour mixture, and mix until fully incorporated.
If the batter is still warm, let it cool to room temperature before rolling into 1/8 cup balls. Roll in the 1/4 cup sugar and 2 tsp cinnamon (mixed together), and place on a parchment-lined baking sheet.
Bake at 350 F for 10-12 minutes. Let the cookies stand on the baking sheet for two minutes after removing them from the oven, before transferring them to a cooling rack.
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When you’re browning butter, does it matter if it’s covered with a lid? I’d be tempted to cover to avoid butter splats on the stove, but does that negatively affect the process?
Hmm. I don’t find splattering to be an issue (although I’m not sure I would really notice if it did… oops), but I can’t imagine putting a lid on it would affect it. Let me know how it goes!
Ended up leaving the lid off — splattered a little but I felt better being able to watch it. I was surprised by how much it foamed (almost to the lip of the pan) before finally browning. Cookies are DELICIOUS. Mine came out darker and flatter than your pictures, possibly a result of subbing in 1 cup ww flour? But taste and crunch/chew texture are perfect. Thanks!
Glad it worked for you! Chilling the dough might make them puffier – our house is cold enough I didn’t chill mine. Thanks for reporting back!
Just made these cookies for a house warming present for my daughter and son-in-law. They may not make the 2.5 hour drive; oh no! Bella (our dog) must of eaten them:)
I just made these for my husband and daughters and they can’t stop eating them! Thanks for the recipe!
Just made these cookies and I absolutely love them! Followed the directions exactly, except I decreased the amount of cinnamon just slightly for my own personal taste. I am so happy with how these turned out! Perfect texture and flavor!
How many cookies will this make? Can’t wait to try these!!!
I’m sorry I didn’t note that down – I honestly can’t remember!! I’d say at least 1.5 dozen, maybe two dozen? They are delicious!!
I made these today – I’ve never made browned butter and was surprised how easy it was. Unfortunately, i forgot to add the vanilla but the cookies still taste ok – I can only imagine how much better they would be with the vanilla so I will make another batch soon. I made smaller ones than the recipe called for (maybe 2 tsp balls) and got 4 dozen. Dec 2013
Made these last night & they were absolutely AMAZING!!! I made 37 cookies and there are only 5 left. Delicious, this recipe is a keeper.
Oh yay! So glad you liked them!!
These were amazing!! Browning the butter is really the key to this one. I used light brown sugar and added a bit more cinnamon but I also doubled all the ingredients which came to exactly 5 dozen cookies!! I put mine in for 10 minutes…..some cookies burned on the bottom even with parchment paper. Any suggestions??
Only some of the cookies burned on the bottom? Weird! It could be due to hotspots in your oven, maybe… Were the cookies all the same size?
Mary,
I am a seasoned baker. I even use browned butter often. I tried your recipe on a quick whim for something different. The cookies however are not speeding AT ALL. They are staying in their balked up form. I’ve read, and re-read this recipe several times. It’s followed to the tee, with all fresh ingredients. Nothing is left out?
What?! Very weird. I have no idea what could be wrong, other than your oven temperature. Are you sure the oven is heated??
Yes. It’s hot. I put it in the fridge and moved into my tried and true Plain Jane Snickerdoodle for now. I will say I know depending on the cookie people use soda or salt. I usually use Soda in my recipe. Was it by chance supposed to be soda and not powder?
I’ve always used powder in this recipe, so I’m not sure what to tell you! Sorry you’re having difficulty! Let me know if you end up figuring it out… Sounds very odd!
These cookies are so good. My family absolutely loves them. Whenever I make a batch they are gone by the end of the day. They also make really good diary free cookies. I used 1/2 diary free butter and 1/2 coconut spread. ( so it will brown. Thanks so much for this recipe
I have been wanting to try some sort of dessert with brown butter and stumbled upon this on Pinterest and I am so happy that I did! I made them last night and they turned out beautifully. The dough tasted like delicious caramel with the brown butter. So yummy. Thanks for a new favorite to add to the collection!
So glad you liked them!! This is one of my favorite cookie recipes!
These are so good! I took them to work today, and two separate people said they were the best snickerdoodles they ever ate!
I am excited to try this recipe because everything made with browned butter is so yummy. I am curious if replacing the baking powder with equal parts of soda and cream of tartar would taste good. I’ve read purist comments on the difference between snicker doodles and sugar cookies and not sure which way I should go with this. From the comments I believe you have a very successful recipe! Don’t know if I should tweek it at all! I know that cream of tartar stops the sugar from forming crystals, hence making a more tender cookie. However the brown sugar in this recipe does sort of the same thing by making a softer cookie. Hmmmm…
I’ll readily admit I have no clue what would be better — but supposedly cream of tartar in a snickerdoodle is the way to go! Please let me know if you try it, and how it turns out!!
Oh my – these cookies were amazing! I made a batch last weekend and sent most of them to my son away at school. They took 5 days to arrive and he said they were still fantastic. This will be my new go-to cookie recipe. Thank you!!!
Thanks, Jane! I’m glad to know they were a hit!