Brown Butter Snickerdoodles Recipe (2024)

FAQs

Does browning butter make a difference in cookies? ›

As you melt butter in a hot skillet and then let it bubble, its amino acids (the building blocks of proteins) react with its sugars to create new, nutty-flavored, brown-colored (and very delicious) compounds that add even more flavor to the classic snickerdoodle.

Let the brown butter cool sufficiently.

Using hot, melted butter will yield greasy dough and cause the cookies to spread too much when baked. By allowing the butter to solidify before adding it to the dough, you're able to bake the cookies immediately—no chill time required.

Use room temp ingredients.

After browning your butter, make sure it's cool enough to touch before adding it to your dough. I usually set it aside to cool for 10-15 minutes before making the recipe.

How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.

Browning the butter gives the cookies a more intensely nutty, butterscotch flavor. Chopping the chocolate by hand creates large and small pieces for more textural and flavor contrast.

Account for evaporation: Brown butter reduces in volume by 20-25% as water content cooks off. Store for later: Browned butter can last one to two weeks in the fridge.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

“For the best results, choose a silicone baking mat or parchment paper to line your pan,” Dawn recommends. “Simply greasing your pan — basically adding fat to it — will encourage your cookies to spread.” (Check out our side-by-side test baking to see for yourself.)

As butter melts, it will begin to foam. Watch butter closely. The color will progress from a bright yellow to a golden tan, then quickly to a deep golden brown. When you smell a nutty aroma, butter is deep golden brown and browned milk solids appear in bottom of pan, take pan off the heat.

It's important to remove the butter from the heat as leaving it in the hot pan or on the stove can push it over the edge from deliciously golden brown to burnt. If your butter goes too far and burns sadly there is no saving it.

What is the most favorite cookie? ›

Chocolate chip cookies

What is the most popular type of cookie? It might just be this one. Ever the crowd-pleaser, the chocolate chip cookie is renowned for its balance of richness and sweetness.

If you go too far with it, the brown butter will have a very bitter and unpleasant flavor. When you remove the brown butter from the heat to cool, the milk solids will stay separated. It is important to get all of those brown bits into your batter when baking. That is where all the magical brown butter flavor lives!

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done. Also, make sure you're not adding too much flour.

Why are my snickerdoodles flat? Snickerdoodles can come out flat if 1) the leaveners you used (for this recipe, it's both the baking soda and the cream of tartar) are on the old side and no longer work, and 2) if you baked them at a lower temperature. First, figure out if it's your leavener.

Just like regular butter, browned butter (also called just brown butter) improves the texture of baked goods and adds richness to savory dishes. But unlike regular butter, brown butter has a distinctive, bold flavor that otherwise can't be recreated.

Brown butter adds a rich, nutty flavor to everything it touches. Try it on roasted squash, pasta or in baked goods like brownies, pancakes or muffins!

Browned butter adds a rich, complex flavor to any dish and, although it may sound intimidating, it's actually a very simple process. With a few quick tips, you'll soon be on your way to adding this nutty flavor and aroma to a variety of baked goods and meals in your very own kitchen.

Unsalted butter gives you complete control of the overall flavor of your recipe. This is especially important in certain baked goods where the pure, sweet cream flavor of butter is key (butter cookies or pound cakes). As it pertains to cooking, unsalted butter lets the real, natural flavor of your foods come through.