The holidays are fast approaching and the weather in Washington has become a bit chilly lately. Perfect weather for cookies with hot cocoa or milk!
Snickerdoodles have always brought back fond memories as a child with one of my neighborhood best friends Emily. At a young age we had discussed snickerdoodles on a regular basis followed by a lot of mess's in her Mother's kitchen, sorry Marie! Marie is the one who would make Boccone Dolce! Deliciousness!
I remember one time her mother was gone and a baby sitter was at the house and we convinced her to go blackberry picking to make a blackberry puree to go with snickerdoodle cookies. I'm really not sure we explained our whole plan or if we somehow just occupied the sitter while we took over the kitchen, but looking back I chuckle a little over the combinations we came up with at an early age and the fun we had making a mess. Hey what can I say we were creative!
Ok back to the cookies these are amazing. Soft and chewy with a slight nutty flavor from the browned butter, did I mention covered in cinnamon and sugar. If you aren't following at this point we might need to end our friendship. Just say'n. Oh and let's not forget the totally delicious crinkly top! Oh and let's not forget just plain old simply deliciousness!
Brown butter over medium heat in a small saucepan until butter starts to smell nutty and becomes brown. Be careful not to burn the butter. Swirl pan as needed or stir to help butter brown evenly. Remove brown butter from heat and allow to cool 5 minutes.
Mix brown butter and cold butter together until cold butter becomes creamy and is melted.
Add sugar to the brown butter first and then add shortening. Beat until creamy, scraping the sides of bowl as needed.
Add eggs one at a time and beat well between additions.
Scrape sides of bowl and add cinnamon, baking soda, cream of tartar, sea salt, and vanilla. Beat on medium speed until combine. Scrape sides of bowl.
Add all of the flour and mix on low until combined, scrape sides of bowl as needed. Place dough in refrigerator for a minimum of 10 minutes while oven preheats to 350 degrees.
Use a cookie scoop or a generous tablespoon of dough to measure one scoop of dough and roll into a ball.
Mix cinnamon and sugar coating together and add dough. Use a fork to roll dough around until coated.
Place balls on an ungreased cookie sheet about 2 inches apart.Use the bottom of a flat cup to gently press down on cookies to become flat. If cookies are sticking to bottom of cup place cup into cinnamon sugar mixture to coat the bottom.
Your cookies will look like this when flattened. Bake for 12 minutes. Allow to cool on pan for 2 minutes before removing cookies to a cooling rack.
Oh my deliciousness! Enjoy!
Brown Butter Snickerdoodles
Prep time: PT10M
Cook time: PT12M
Total time: PT22M
Yield: 48 cookies
- 1/2 cup Cold Butter
- 3/4 cup Granulated Sugar
- 3/4 cup Brown Sugar
- 1/2 cup Shortening
- 2 whole Eggs
- 2 teaspoons Vanilla
- 1/2 teaspoon Cinnamon
- 1 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 2 teaspoons Cream Of Tartar
- 2 3/4 cup All Purpose Flour
- 3 tablespoons Granulated Sugar
- 1 Tablespoon Cinnamon
- Melt 6 tablespoons of Butter in a small saucepan over medium heat. Swirling or stirring pan as needed until butter becomes brown and nutty smelling. Remove pan from heat and allow to cool for 5 minutes.
- Place brown butter into mixing bowl and add remaining 2 tablespoons cold butter. Mix on low until butter is melted or becomes creamy.
- Add both sugars and then shortening. Beat on medium speed until light and fluffy. Scrapes sides of bowl as needed.
- Add eggs one at a time. Beating until fully combined and scraping bowl as needed.
- Add vanilla, cinnamon, baking soda, sea salt and cream of tartar. Beat on medium until combine.
- Add all of the flour and mix on low until combine. Scrape bowl as needed.
- Place dough into the refrigerator for at least 10 minutes while preheating oven.
- Preheat oven to 350 degrees.
- Combine granulated sugar and cinnamon for coating.
- Scoop cookies using a cookie scoop or a generous 1 tablespoon. Roll cookies in cinnamon sugar coating and place 2 inches apart on a cookie sheet. Use a flat bottom glass to gently push on cookies to make round. If cookies stick to the bottom of glass dip glass into cinnamon sugar mixture.
- Bake cookies for 12 minutes.
- Remove from oven and cool 2 minutes before removing to a cooling rack.