Brown Butter Snickerdoodles

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Snickerdoodles have always been a favorite cookie of mine, but for some odd reason, I’ve never actually made them myself. Sure I’ll buy one quicker than you can say “snickerdoodle” if I see them in a store, but with all the other baking I do, snickerdoodles just never seemed to make it on the list. So, as long overdue as it may be, here’s a delicious recipe for those oh-so-yummy sugary and cinnamon-y snickerdoodles.

Brown Butter Snickerdoodles
Yields about 20 cookies

Ingredients:

For the cookie:
1/2 cup (113 grams ) butter
1/2 cup vegetable shortening
1 1/2 cup granulated sugar
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. cinnamon
2 eggs
2 1/2 cups all purpose flour

For the coating:
1/4 cup granulated sugar
2 tsp. cinnamon

This is a recipe that needs about an hour of refrigeration, so be sure to factor that into your prep. I like to say this up front because I usually start a cookie recipe by firing up my oven and getting excited about cookies in 30 minutes (give or take), and find myself disappointed every time I see the phrase “refrigerate for ____ minutes/hours” buried somewhere in the instructions. So consider yourself warned that your cookie gratification has to be a bit delayed. Start by browning the butter in a small saucepan. Browned butter has a wonderful nutty flavor to it, and is perfect for cookie baking. Simply cook butter over medium-low heat until it froths and browns. Set aside to cool. In a large bowl, cream the vegetable shortening until smooth. Add the sugar, browned butter, cinnamon, baking soda, vanilla extract, and eggs. Mix until everything is well incorporated. One cup at a time, add the flour and mix between each new addition until a dough forms. Cover and set the dough in the refrigerator for at least an hour, or overnight if you want to do your baking the next day.

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Once dough has chilled, remove from refrigerator and preheat your oven to 350* Fahrenheit (175* Celsius). In a shallow bowl, mix together the sugar and cinnamon for coating. Roll the dough into 1″ thick balls, coat, and arrange on a baking sheet. Bake for 10-12 minutes, or until lightly golden brown. Remove from oven and let them cool for a few minutes on the baking sheet before removing them to a cooling rack.

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Happy baking!

Sources:
Cookie recipe adapted from Ambitious Kitchen

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