Рецепт Browned Butter Snickerdoodles
Browned Butter Snickerdoodles
These are the Browned Butter Snickerdoodles I told you about in my Top 13 post. I have noticed that some snickerdoodles are super chewy and flat, while some are thick, with either a chewy or cakey interior. Both are delicious. Having not grown up with any kind of snickerdoodle tradition, I have no inherent preference. These of course are thicker, and their exterior is a little crispy with a chewy interior. But what really elevates these is the caramelized notes provided by the browned butter. Check this post out for the keys to perfectly browning butter.
The other unique aspect to these cookies is that while their primary flavor is cinnamon, the cinnamon is boosted by some other spices. The recipe at Grandbaby Cakes that I adapted this from uses chai spices. I used a pinch of some of those spices and added black peppercorn into the mix for a slight bite. The cookies were devoured by everyone.
I have some other news, that will have an indirect effect on this blog. I have finally joined Eat Your Books! So rather than writing up this post, I have spent the last few days entering my cookbooks into the site. And, uh, as you guys know I have a cookbook problem obsession collection, so it took a while to enter all 583. If you are curious about the site, this is taken directly from their “about us” page:
If you have a larger cookbook collection, I suggest you check it out for yourself. I will try to let you guys know over the next few months how much I use it and how much it helps. I am definitely an “index searcher,” meaning I start with the idea that I want to make, for example, a casserole using up some chicken and start looking in my cookbook indices. So I love the idea of accessing all of that information in one site and in one search.
Browned Butter Snickerdoodles
Recipe type: cookies
- 1 cup unsalted butter
- 1½ cups granulated sugar
- 2 large eggs
- 2¾ cups AP flour
- 2 t cream of tartar
- 1 t baking soda
- ½ t salt
- 1 t vanilla
- 1 t Vietnamese cinnamon (cassia)
- ⅛ t ground cardamom
- ⅛ t ground ginger
- pinch of cloves
- pinch of allspice
- ⅛ t fresh ground black pepper
- For rolling the dough:
- ¾ cup granulated sugar
- 2 t Vietnamese cinnamon (cassia)
In a medium skillet, preferably stainless steel so you can clearly see the butter, melt butter at medium heat. Whisk constantly, scraping the bottom of the pan, until butter turns reddish-golden brown. Remove from heat and let cool.
In a large bowl, whisk together cooled butter, sugar, eggs and vanilla.
Whisk together flour, cream of tartar, baking soda, salt and spices.
Mix the dry mixture into the butter mixture.
Cover bowl and chill for at least 1 hour, preferably overnight.
When you are ready to bake the cookies, preheat oven to 375 degrees F.
Whisk together the granulated sugar and cinnamon.
Scoop out 1½-2 tablespoons of dough. Roll it into a ball and then roll the ball into the sugar cinnamon mixture. Place the ball of dough onto a cookie sheet lined with silicone or parchment paper. Repeat with all of the dough, placing 6 cookies to a sheet.
Bake for 8-10 minutes, until the cookies are set and crackly.
3.1.09
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