This 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.
Yield: about 2 dozen cookies
Source: Baked Elements