Browned Butter Snickerdoodles
Recipe - ShopRite Corporate
Browned Butter Snickerdoodles
Prep Time12 Minutes
Servings25
Cook Time18 Minutes
Ingredients
1 cup (2 sticks) Bowl & Basket unsalted butter
2 ½ cups Bowl & Basket all purpose flour
2 tsp Bowl & Basket ground cinnamon
2 tsp Bowl & Basket cream of tartar
1 tsp Bowl & Basket baking soda
½ tsp Bowl & Basket salt
½ cup Bowl & Basket granulated sugar
½ cup Bowl & Basket dark brown sugar, packed
2 large Bowl & Basket eggs
1 tsp Bowl & Basket vanilla extract
1 jar Bowl & Basket cinnamon sugar (for rolling cookies)
Directions
- To brown butter: place butter in a medium saucepan and heat over medium heat. Let butter melt, then as it moves to bubble (this is the water evaporating) gently move the saucepan back and forth on the burner to keep the butter moving. You can also use a silicone whisk to do this. Continue cooking the butter and whisking/moving the pan until the butter smells nutty and begins to take on a brown color, about 3-5 minutes. Immediately remove from heat and pour into a glass bowl. Cover and refrigerate brown butter until solid, about 2 hrs (you can do this step up to 3 days ahead of time!)
- When ready to bake cookies, remove chilled butter from the fridge and let it warm for 30 minutes at room temperature. Preheat the oven to 350 degrees and prep two cookie sheets by lining them with parchment paper.
- Combine the dry ingredients (flour through salt) in a medium bowl and set aside until ready to use. Add cinnamon sugar to a separate, small bowl and set aside.
- Beat browned butter and both sugars until thick and fluffy, about 2 minutes. Beat in eggs, one at a time, being sure to scrape down the sides of the bowl as needed. Beat in vanilla.
- Gently add the dry ingredient mixture to the butter mixture until it is all incorporated and the dough is smooth.
- Scoop rounded tablespoons of dough with a cookie scoop (or a tablespoon) and roll in cinnamon sugar. Place on prepared cookie sheets and press down gently with the edge of a glass to flatten slightly.
- Bake cookies at 350 for 10-12 minutes, or until edges are set and beginning to brown. Remove from the oven and let cool on the pan for at least 5 minutes (this helps them set up!) before removing with a spatula to a wire rack to cool completely.
12 minutes
Prep Time
18 minutes
Cook Time
25
Servings
Shop Ingredients
Makes 25 servings
Bowl & Basket Whipped Unsalted Butter, 8 oz
$2.69$0.34/oz
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb
On Sale!
$2.39 was $2.79$0.48/lb
Bowl & Basket Ground Cinnamon, 1.5 oz
On Sale! Limit 4
$0.99 was $1.19$0.66/oz
Bowl & Basket Cream of Tartar, 3 oz
$1.99$0.66/oz
Bowl & Basket Pure Baking Soda, 16 oz
$0.89$0.06/oz
Bowl & Basket Salt, 26 oz
$0.79$0.03/oz
Bowl & Basket Granulated Sugar, 4 lb
On Sale! Limit 4
$3.49 was $3.69$0.87/lb
Bowl & Basket Dark Brown Sugar, 32 oz
On Sale!
$2.99 was $3.19$1.50/lb
Bowl & Basket Fresh White Eggs, Large, 30 count, 60 oz
$11.99$0.40 each
Bowl & Basket Pure Vanilla Extract, 1 fl oz
On Sale!
$2.99 was $3.49$2.99/fl oz
Bowl & Basket Cinnamon Sugar, 3.5 oz
$2.29$0.65/oz
Directions
- To brown butter: place butter in a medium saucepan and heat over medium heat. Let butter melt, then as it moves to bubble (this is the water evaporating) gently move the saucepan back and forth on the burner to keep the butter moving. You can also use a silicone whisk to do this. Continue cooking the butter and whisking/moving the pan until the butter smells nutty and begins to take on a brown color, about 3-5 minutes. Immediately remove from heat and pour into a glass bowl. Cover and refrigerate brown butter until solid, about 2 hrs (you can do this step up to 3 days ahead of time!)
- When ready to bake cookies, remove chilled butter from the fridge and let it warm for 30 minutes at room temperature. Preheat the oven to 350 degrees and prep two cookie sheets by lining them with parchment paper.
- Combine the dry ingredients (flour through salt) in a medium bowl and set aside until ready to use. Add cinnamon sugar to a separate, small bowl and set aside.
- Beat browned butter and both sugars until thick and fluffy, about 2 minutes. Beat in eggs, one at a time, being sure to scrape down the sides of the bowl as needed. Beat in vanilla.
- Gently add the dry ingredient mixture to the butter mixture until it is all incorporated and the dough is smooth.
- Scoop rounded tablespoons of dough with a cookie scoop (or a tablespoon) and roll in cinnamon sugar. Place on prepared cookie sheets and press down gently with the edge of a glass to flatten slightly.
- Bake cookies at 350 for 10-12 minutes, or until edges are set and beginning to brown. Remove from the oven and let cool on the pan for at least 5 minutes (this helps them set up!) before removing with a spatula to a wire rack to cool completely.