Brown Butter Snickerdoodles

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I don’t know that I’ve ever called cookies “beautiful”, so I’m going to now.  Are these not the most beautiful cookies you’ve ever seen?  Big, thick, soft, chewy, crispy, cinnamon-sugar laced snickerdoodles.  These, however, are a classic cookie with a twist.  I am an e-mail subscriber to a really great food blog “Bake or Break”, which is listed on my site blog roll.  When I received the e-mail recipe for these cookies, Brown Butter Snickerdoodles, I was very intrigued.  Brown butter is all the rage right now.  I’ve made it once before for a savory dish, but never in cookies.  Basically, brown butter is just that — butter that has been cooked until it gets nice and brown.  The flavor is nutty, which makes things interesting.   I figured that the brown butter would add a unique flavor profile to a classic cookie.  The photo of the cookies on the Bake or Break website made me want to reach in and grab one.  This just screams comfort food…with a glass of milk on the side.

I baked these cookies today and I was not disappointed.  Truthfully, I was overjoyed.  For me, eating a homemade cookie fresh from the oven is a treat any day.  This cookie was special.  I make cookies often, and I have to say they rarely come out as well as these did. Sometimes cookies spread out as they bake and get crispy.  I don’t like crunchy cookies.  Crispy, yes, — crunchy, NO.  These were perfection.  I have to admit, I didn’t really taste the brown butter like I was hoping, but I don’t think I cooked it long enough because it didn’t really look brown after I strained it.  It really is difficult to tell if your butter is brown when the bottom of your pan is dark gray.  Once I strained it, I was running short on time and I just left it as it was.  Like I said, I wasn’t disappointed!  If you want fresh baked snickerdoodles like these, click the link above for the recipe.  I’d offer you one, but there are none left.

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