Saturday, January 12, 2013

Brown Butter Snickerdoodles

Makes about 25 cookies

2 1/2 c flour
1 t baking soda
2 t cream of tartar
1/2 t cinnamon
1/4 t salt
2 sticks (1 c) butter
1 1/4 c dark brown sugar
2 t cinnamon
1/2 c granulated sugar
1 large egg and an egg yolk
1 t vanilla
1 T sour cream

Rolling mixture:
2 t cinnamon
1/4 c sugar

Notes/Story: Brown the butter (takes a while but makes these cookies soooo good!) by melting it over medium-high heat, then whisking it constantly until it gets really foamy (REALLY foamy) and begins to brown. It will smell a little different at that point, too. Set aside to cool as you mix first 5 ingredients together and set aside. Using a mixer, mix butter and sugars. Add in the eggs, vanilla, and sour cream. Add dry ingredients and stop mixing right when they're mixed in. Refrigerate this dough for at least 3 hours (otherwise the cookies will be flat, believe me, I couldn't wait and tried it right away). Preheat oven to 350, roll cookies into balls and then roll them in the rolling mixture. Bake around 10 minutes. They still look underdone when you take them out, but after cooling for a few minutes on the cookie sheet, then on the cooling rack, they will be amazingly soft and perfectly cooked. Store in airtight container.

Blair requested Snickerdoodles, but they're not in my top 10 favorite cookies, so I thought I'd try a variation. Which is now definitely in my top 10!


  1. Now I spose you'll brown the butter for all cookies?

  2. I made monster cookies last night and didn't even think about browning the butter -- although I bet there are more killer recipes for brown butter cookies out there!