In case you’re joining this me this first season of 12 Days of Cookies, allow me to welcome you! It is the happiest, butter-iest, and best-smelling season of the year. If you need a refresher of all the goodness, just check out last years here and here.
(I’m embracing all of the glare in these pictures.
Kitchen lighting in a non-apartment has been my bread and butter this month.)
My partner in cookie crime, Ally, got things started yesterday with her Salted Dark Chocolate and Peanut Butter Cookies. I figured in honor of all that decadent chocolate goodness she did, I would follow up with these.
Today was a special cookie. Snickerdoodles don’t have any sort of special feeling for me, but baking with my mom does. She’s been visiting over the weekend enjoying our new house and indulging us in Louisiana food. So why not top it off with cookies?! She helped me make these Snickerdoodles today, and we both gave them high marks.
Just enough crunch, sweetness, and soft inside. The last of the batch is still in the oven. Mmmm..Smells like brown butter goodness in here.
Day 2 comes to you from this blog. It was my first time to visit Ambitious Kitchen, and with this success, I’ll surely be back!
Brown Butter Snicker-doodles
2 3/4 cup all purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1/2 teaspoon cinnamon
¼ teaspoon of salt
2 sticks unsalted butter
1¼ cup packed dark brown sugar
1/2 cup sugar
1 large egg plus 1 egg yolk
1 teaspoons vanilla extract
(Cinnamon-Sugar mixture to roll dough before baking)
The only tweeks we had was subtracting the 1 Tablespoon greek yogurt for…nothing. Didn’t have it and didn’t want to buy it for 1 Tablespoon (I have a bad habit of forgetting what’s in our fridge). Didn’t see any trouble not substituting!
In a saucepan melt butter over medium heat, whisking continuously. The butter will froth (to which mom informed me is the water evaporating from the butter and leaving the fat only–interesting!) Heat butter until you see brown bits forming at the bottom of the pan (don’t forget, you’re still whisking!). Take off burner and set aside to cool for a minute.
In a mixing bowl, add sugars and butter. Cream together for a few minutes, making sure the butter cools down enough for eggs. When sugar/butter is cooler, add egg, yolk, and vanilla. Stir until it just comes together, then add in all the dry ingredients slowly. Mix until dough forms. Transform to bowl and refrigerate for a few hours. DONT put it in the freezer. It was entirely too hard for us, even after 45 minutes. Oops! Still turned out well though. We made simple disks with ours, but you can for sure get creative.
Happy Brown Butter Sunday! Go…brown some butter.