I used to have a roommate whose mom made the best snickerdoodles.
We kept them in the freezer in zip top bags and they were so delicious.
Crispy edges, chewy centers, everything you've ever wanted in a cookie.
How can we improve upon this?
Cinnamon sugar + cookie + brown butter
Brown Butter Snickerdoodles
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt, plus a pinch
1/2 teaspoon cinnamon, plus 1 tablespoon
1 cup (2 sticks) butter, browned
1 1/2 cups sugar, plus 2 tablespoons
1/2 teaspoon vanilla extract
Brown the butter. Add the butter to a heavy bottomed saucepan over medium heat. Once the butter has melted, be sure to stir constantly. No walking away to check the laundry or you'll have to start all over. The butter will boil up and get foamy, and once it calms down, you will start to see brown flecks in the bottom of the pan. This should take about 10 minutes, depending on your stovetop. Remove the butter from heat, pour into a heat safe bowl and set aside to cool.
Combine the flour, cream of tartar, baking soda, salt and cinnamon in a bowl and set aside.
When the butter has cooled, combine it with the sugar in the bowl of a mixer. Beat on medium speed until fluffy, then beat in eggs and vanilla. With mixer on low speed, slowly incorporate the flour mixture. Chill dough until easy to handle, at least one hour.
Preheat oven to 400°F and combine 2 tablespoons sugar, 1 tablespoon cinnamon and pinch of salt in a small bowl. Use a 1-inch cookie scoop to portion cookies, roll in cinnamon sugar mixture and place on to cookie sheet lined with parchment paper.
Bake at 400°F for 8 to 10 minutes. Cool on cookie sheets for 5 minutes then move to cooling rack to cool completely.
Makes approximately 48 cookies.
Recipe adapted from Martha Stewart's Cookies.
Work life is about to get crazy.
This is my last free weekend until September,
so I'm drowning my sorrows in cinnamon sugar.
I think my husband said it best...
"These taste like elephant ear cookies!"
And there you have it.