A Version of Brown Butter Snickerdoodles
These are pretty much a one-bowl cookie, apart from the pan you use to brown the butter. No mixing is required. It takes about 10 minutes to throw together and there’s no “curing” or hardening of the dough in the refrigerator overnight. You basically can have cookies when you want them!
These cookies have a gorgeous, craggy texture. And they have a perfect shape if you scoop them with a cookie scoop. Unless you get them a bit too close to the edge of the pan so they warp slightly, they’ll come out perfectly round. As they cool, they “fall” slightly. So don’t be nervous if they look puffy right out of the oven. They’ll settle down with some beautiful crackles and get this lovely crispy edge with a perfect fudgy center.
This snickerdoodle “version” came about whilst attempting to make the Chocolate Chip-less Cookies by Completely Delicious, I realized I was completely out of vanilla extract! Its not something I usually run shy of but I forgot to top off my stash after some intensive Christmas baking. And anyway I decided to use a tiny bit (1 tsp) of almond extract instead. My partner said these tasted a lot like snickerdoodles so I went all the way with the topping of cinnamon sugar.
I can’t take credit for the way these cookies came out. This was a really fantastic recipe already! But I did add my own spin and I hope you will give them a try. I was surprised how well these came out because, with most cookies, you need to let them sit in the fridge for at least an hour to firm up, or whip the beejeesus out of the sugar and butter.
But these are so easy! You can bake these as soon as you stir the wet and dry ingredients together and scoop ’em. Next time I’d like to try refrigerating half the dough and freezing the other half, to see if they have the same lovely texture when baked that these did. For science!
But… dont mess with something that ain’t broken. These cookies are perfect!
A Version of Brown Butter Snickerdoodles
Ingredients
- 10 tablespoons (140 grams) unsalted butter
- ¼ cup (50 grams) granulated sugar
- ¾ cup (160 grams) packed light or dark brown sugar
- 1 teaspoon almond extract
- 1 large egg + 1 large egg yolk
- 1 ¾ cup (210 grams) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons cinnamon sugar for sprinkling
Instructions
1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
2. In a small saucepan set over medium heat, melt the butter. Continue to cook the butter until it turns golden brown, stirring frequently, about 3 minutes. Remove from heat and let cool for a few minutes.
3. Pour browned butter into a large bowl and add the sugar, brown sugar, and vanilla. Stir with a wooden spoon until combined. Add the egg and egg yolk, stirring for 30 seconds after each. Let batter rest in the refrigerator for about 5 minutes, then stir vigorously for about 30 seconds. Batter should lighten in texture and color.
4. In a separate bowl, combine the flour, baking soda, and salt. Add to the cookie batter all at once and stir until no streaks of flour remain.
5. Using 2 Tablespoon cookie scoop, drop dough onto the prepared sheet pan, leaving 2" or so between each. Sprinkle the top of each cookie with a healthy pinch of cinnamon sugar.
6. Bake until cookies turn golden around the edges but centers aren’t completely set, about 10 minutes. Let cool 5 minutes on the pan, then transfer to a wire rack to cool completely.