baked sunday mornings: brown butter snickerdoodles

brown butter snickerdoodlesThis week’s Baked Sunday Mornings recipe was for brown butter snickerdoodles.  If there’s one thing I LOVE, it’s browned butter, so hooray for adding it into any and every dessert possible!  You wouldn’t think it would have as much of an impact on the flavor of the final product as it does – it really elevates things to a whole new level.

I actually made these a while back to bring to a party at our friends’ house.  In typical fashion, I was rushing around trying to get things done and cookies mixed and in the oven before it was time to leave – and I missed the fact that the dough was supposed to be refrigerated for at least an hour before baking.  At that point, I figured what the heck – a 1/2 hour of chilling time should be plenty.  Lo and behold, it was NOT enough – as my cookies spread like CRAZY and the cookies got a little crispier than I would have liked.  I was pretty irritated about it, but apparently no one else cared, as the batch of cookies disappeared pretty quickly once we got to the party.

Overall impression: the flavor was great, but be sure to chill your dough and watch your bake times carefully, so you can get that soft chewy snickerdoodle texture.

Check out the recipe and see what everyone else thought over at Baked Sunday Mornings!

Yield: about 2 dozen cookies

Source: Baked Elements 

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Comments

  1. They look delish, even if they were a bit crisper than you wanted them to be!

  2. It’s funny how even when we’re self-critical other people think anything homemade is wonderful! I found that the crisper ones softened overnight. They may not have been pretty, but they were delicious!

  3. I think crisp or chewy, these cookies would be good!!
    Loving your cake stand!!! Awesome!

  4. Your cookies look perfect! I love the cake stand too.

  5. These are great party cookies! I took mine to a Breaking Bad watching shindig last night, they were loved by one and all.

  6. I’m SO glad I happened upon this post. I’ve tried making snickerdoodles twice, and both times ended up with a cookie sheet of what appeared to be cow patties. I couldn’t figure out what I was doing wrong. Both of the recipes I tried never mentioned refrigerating the dough for an hour. Now I can’t wait to try them again!

    • solanoskitchen says:

      Glad you stopped by, and I hope that helps! You may also want to try scooping the dough first, then putting the baking sheets in the refrigerator – that way they can go directly from fridge to oven, and you don’t have to worry about hard-to-scoop cold dough OR the dough warming back up while you scoop!

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