Now that I've got some time on my hands (please, someone give me a job!!!), I've been baking to pass the time. I've been trying to think of some easy recipes that have minor twists to make them a little more interesting. I've never made snickerdoodles on the blog before, so I decided to tackle them. From what I understand they're a basic sugar cookie rolled in cinnamon sugar.
In order to spice them up a bit, I decided to brown the butter first to give it a nuttier, more caramel flavor. I also used part brown sugar to bring home the caramel flavor. For a finishing touch, rather than use cinnamon sugar, I added a pinch of nutmeg and used raw sugar for a bit more crunch and flavor.
These cookies were fantastic, using the melted brown butter made them very chewy on the inside, and the outside was crunchy and flavorful! They're a definite winner.
Brown Butter Snickerdoodles
1 c. brown butter
1 c. granulated sugar
1/2 c. brown sugar
2 eggs at room temperature
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 c. all purpose flour
1/4 c. raw sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
Heat a stainless steel pot or pan over medium heat.
Add the butter, cook for about 5-8 minutes, until just browned (if you wait until it's too brown, it will burn). See example here.
Add butter to the bowl of a stand mixer. Cool to room temperature.
Add sugars and beat until well incorporated (butter will separate a bit)
Add eggs one at a time, mix well.
Add baking powder, baking soda and salt, mix for 10 seconds.
Add flour and mix until well incorporated.
Dough might seem a bit lose.
Place bowl of dough in the refrigerator covered for one hour.
Mix sugar, cinnamon and nutmeg in a dish.
Preheat oven to 350 degrees.
Spoon out 1" balls of dough, roll in sugar and place on a baking sheet.
Bake for 13-15 minutes, cool on a wire rack.
Makes about 3 dozen cookies.