First we were told that butter is bad for us so everyone switched to margarine. Then further studies showed that olive oil can harmful because when heated it may oxidise and form harmful free radicals. So butter is back in fashion. What now? All I know is that life is short and we should eat whatever we want, but in moderation.
I like butter. Yes it is a saturated fat. Yes everything tastes good when cooked with butter. Yes I should not go overboard when cooking with butter. But when it comes to a snicker doodle, you’ve got to have butter. For this recipe, it’s not just any butter, but brown butter for the extra nutty flavour that gives these cookies the oomph.
Browned butter is sometimes called beurre noisette which translates to hazelnut butter (because of the beautiful nutty aroma). Here’s a great “How to make perfect brown butter” from buzzfeed. Whatever you do, be careful not to burn the butter, I know some recipes call for burnt butter (like sage and burnt butter sauce), the truth is, once butter is way burnt, it’s not pleasant, no matter what you call it.
These snickerdoodles are all cinnamony, sugary and slightly chewy (don’t overdo it in the oven if you like chewy like me) and goes really well with a hot cup of black or green tea.
Brown Butter Snickerdoodles
Adapted from Sweet Pea’s Kitchen
1 cup (2 sticks) unsalted butter
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 tablespoon plus 2 teaspoons cinnamon, divided
1/2 teaspoon salt
2 large eggs
1 tablespoon whole milk
1 cup plus 3 tablespoons granulated sugar, divided
1/2 cup packed light brown sugar
Buy ingredients from Amazon here.
In a medium saucepan, add butter and melt over medium heat. Continue to whisk the butter once melted. It will start to foam at the top and you will see the colour of the butter change to brown. This process only takes about 5 minutes and the browning happens quickly. Remove the pan from the heat and allow to cool for a few minutes.
In a medium bowl, whisk the flour, cream of tartar, baking soda, 1 teaspoon of cinnamon and salt together.
Whisk the eggs and milk until combined.
When the butter has cooled, in the bowl of a stand mixer fitted with the paddle attachment, beat together the browned butter, granulated sugar and brown sugar until combined and no lumps remain, about 2 minutes. With the mixer on low, slowly add the egg mixture beating until well combined. With the mixer on low speed, add the dry ingredients in 3 additions, beating just until the dough comes together. Remove the dough, wrap in cling film and chill the dough in the refrigerator for at least 1 hour.
When ready to bake, preheat oven to 400 F (200 C). Line two baking sheets with parchment. Place the remaining 3 tablespoons sugar and 4 teaspoons of cinnamon for rolling in a shallow bowl.
Roll about one heaping tablespoon into a ball between your palms, roll the ball in the cinnamon-sugar mixture, and then place it on the prepared baking sheet spacing the balls about 2 inches apart. If you desire a thinner cookie, flatten the tops of each cookie very slightly with your hand.
Bake cookies one sheet at a time, until tops slightly cracked and edges are just set, about 10 minutes. Transfer the cookies to a wire rack and let the cookies cool completely.