Brown Butter Snickerdoodles
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.