Browned Butter Snickerdoodles

What the eff are people’s deal with Snickerdoodles?  Why are they so in love with them?  It’s something I’ve never gotten.  Maybe because I never had one until I was in high school.  They’re just glorified sugar cookies.  Right?  Yeah.

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I’m perplexed by where the name of these things came from.  Ye olde Wikipedia says they were named after a German children’s tale about a hero named Schneckennudeln, which in literal translation means “snail noodles”.  I guess.  Gross.

Personally, if some guy came to save me while I was in peril named “Snickerdoodle”, I’d be like, “Thanks dude, I’ll wait for the next one.”  No matter how close to death I was.  What kind of name is Snickerdoodle?  Seriously.  Even for a cookie.  I don’t get it.

Silly names aside, they’re tasty.  You can deny it.  But you’d be wrong. Snickerdoodle-couldn’t-save-you-so-you’re-dead wrong.

I was looking at this recipe and I kept thinking that there had to be a way to amp this up.  So this is what you got.  The browned butter gives the cookies a really awesome buttery and nutty finish.  It’s also really easy to make, but also really easy to burn.  It takes about 10 minutes of your undivided attention.

Over medium heat, melt your butter in pan.  With a whisk or spatula make you keep stirring.  After the butter has melted, it’ll start to foam like crazy and then it will clear up a little bit.  This is when you need to be careful.  Keeping a close eye on the color of the butter, you should start to see little brown bits start forming on the bottom of your pan.  Keep heating until those turn a toasted brown color.  And you’re done!  Easy peasy.

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As for the brown sugar, it turns the flavor down a little bit.  Snickerdoodles after dark.  Mmmmm, they’re so fine.

Browned Butter & Brown Sugar Snickerdoodles

Yields about 40 cookies

1 cup butter
2 cups brown sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 3/4 cups whole wheat flour
2 cups all-purpose flour

1 cup granulated sugar and 1 Tablespoon cinnamon for coating

Take one stick of butter cut into 1/4 inch sections. Melt into pan over medium heat. Stirring constantly for about 8-10 minutes, small brown particles will begin to form on the bottom of the pan. Heat butter until these particles are an amber brown. Remove from pan and let cool for 20-30 minutes.

In a large mixing bowl cream together remaining half of butter and brown sugar until fluffly. Add cooled browned butter and beat for about 2 minutes. Add vanilla, milk, and eggs until just combined. Add salt, tartar, soda, and flour until combined.

With a medium cookie scoop, drop cookie dough into cinnamon and sugar mixture and roll until completely covered. Place cookies on an ungreased baking sheet one inch apart.

Bake at 375 degrees for 10-15 minutes.

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I’ve never typed the word “Snickerdoodle” so many times in my life.

Enjoy!

Snickerdoodle.

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2 thoughts on “Browned Butter Snickerdoodles

  1. Snickerdoodles have always been my favorite cookie. I remember those of my youth and those I made my kids being crunchy. Yours do not look crunchy, Jerry. What did you do? The tartar is supposed to make them sort of crackle and yours are rounder and not so flat. I am going to make them, but maybe punch the center down and bake half a minute longer. Love you, Grammie

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