Can I make these gluten free?

Yes! Simply replace the all-purpose flour with an equal amount of your favorite gluten free flour blend. I have the most luck with King Arthur Baking Measure for Measure Gluten Free Flour .

I've never made brown butter before. Can I skip this step?

Do not skip the brown butter! The flavor and texture of the cookies will not be the same if you use regular melted or softened butter. If you've never made brown butter before, not to worry. Check out this post for an easy step-by-step guide.

Can I make the dough ahead?

Absolutely. Feel free to make the cookie dough and store the scooped cookie dough balls in the refrigerator until ready to bake. Be sure to roll the balls in the cinnamon sugar just before baking.

Why are my cookies flat?

Your cookies may spread to much in the oven for several reasons. First, be sure that you follow the recipe directions. It is important that the brown butter is chilled correctly. The dough must be chilled 3 hours or overnight before baking. I always recommend using a digital kitchen scale to weigh the flour and sugars for consistent results. And finally, check that your oven is not running too hot, or too cold, by using an oven thermometer.

How do I know when the cookies are done baking?

Look for golden brown edges and pale, slightly puffy centers. Do not be tempted to over bake the cookies...they will continue to bake once removed from the oven.

Can I use dark brown sugar instead of light brown sugar?

Yes. Dark brown sugar will work if you don't have light brown sugar on hand.

I don't have cream of tartar. What can I substitute.

I don't recommend using substitutions like lemon juice or vinegar in this recipe. Make an extra trip to the store to grab the cream of tartar. You'll thank me later!

Brown Butter Snickerdoodle Cookies - Browned Butter Blondie

Description

Super soft and chewy, these Brown Butter Snickerdoodle Cookies combine the cozy autumn flavors of brown butter, pure maple syrup and cinnamon sugar. An elevated twist on the classic snickerdoodle, these bakery-style cookies are Fall favorite year after year!

Ingredients

Scale

3/4 cup (170 g) unsalted butter
2 tablespoons water
1/3 cup (66 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
1 large egg, plus one egg yolk, room temperature
2 tablespoons maple syrup
2 cups, plus 2 tablespoons (270 g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon baking powder
1/2 teaspoon salt

Cinnamon Sugar

1/3 cup (66 g) granulated sugar
2 teaspoons cinnamon

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Instructions

Melt the butter in a medium saucepan over medium heat. Stir every minute or so until fully melted.
As the butter melts it will start to foam. Stir it a bit more frequently while keeping one eye on the pan at all times. The butter can go from light golden to totally burnt very quickly so stay close to the stovetop. As the butter begins to foam and bubble it will make a low crackling sound. Keep stirring and watch for golden brown solids to form in the pan.
Once the butter turns a toasty brown color the crackling sound will stop. Look for a golden brown, amber color in the center of the pan. Little bits of brown butter will fall to the bottom of the pan and grow darker the longer you leave the butter over the heat. The butter will have a toasty, nutty aroma.
Remove the pan from the stove top and add two tablespoons of water to the butter. Caution: the butter may splatter when the water is added. Carefully transfer the hot butter to large shallow dinner plate. Be sure to scrape all the solid brown bits from the bottom of the pan. Place the plate in the freezer for about 30 minutes until firm to the touch.
Once firm, remove the butter from the freezer and let it sit at room temperature for about 10 minutes. Scrape the butter (and all the brown bits) into a large mixing bowl.
Using a stand mixer or hand mixer, beat the chilled brown butter with the granulated and light brown sugar on low speed for 1 minute.
Increase the speed to medium and mix until light and fluffy. There should not be any solid bits of butter in the mixture.
Add the egg, followed by the egg yolk. Mix until well combined.
Add the maple syrup and mix until incorporated.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, baking powder and salt.
Add the dry ingredients to the butter and egg mixture.
Mix on low speed until a few streaks of flour remain. Do not over mix. The dough will be soft.
For best results, chill the dough for about 20 minutes or until firm enough to scoop into rounded balls. Cover the scooped dough balls with plastic wrap and chill for 3 hours or overnight.
Once chilled, preheat the oven to 350°F. Add 1/3 cup of granulated sugar and 2 teaspoons cinnamon to a small bowl.
Remove the cookies from the refrigerator and roll in the bowl of cinnamon sugar, coating all sides of the cookie dough ball thoroughly.
Place the cookies on a parchment lined baking sheet about 2 to 3 inches apart. Bake for 9 to 11 minutes. The cookies are done when the edges are set and the cookies are slightly puffed up in the center. Remove from the oven and cool on a wire rack. The cookies will deflate as they cool.

Notes

Store cookies tightly covered at room temperature for up to 4 days. To maximize freshness, place a slice of white sandwich bread inside the container with the cookies.

May be frozen. To freeze, cool completely and then place in a large freezer bag. Freeze flat for up to 3 months. Defrost at room temperature before serving.