Brown Butter Snickerdoodle Cookies
I’ve discussed in past posts about my obsession with brown butter. Brown butter cake. Brown butter sage leaves. You can take a look at my brown butter banana bread recipe for context and a more in-depth rant about why I can’t get enough of this stuff.
I’m also a fan of cardamom. It’s my spice of choice and it has also been featured in many of my favorite recipes (check out the vanilla chai cupcakes if you haven’t already).
Let’s get down to the recipe now. I wanted to change up the simple recipe of snickerdoodle cookies using these two flavors. Most everything you bake can essentially be reduced down to a basic ratio. If you modify a recipe to include more liquid, you should compensate with more dry ingredients, and vice versa. I wanted to play around with brown butter, so I made sure to add more flour and sugar. I’ve seen that most snickerdoodle recipes use only white sugar, so to deepen the taste of the cookies even more, I also experimented using a small amount of brown sugar.
Combining brown butter and cardamom was bound to happen at some point. And the snickerdoodle, with its simple but satisfying flavors, is the perfect cookie to play around with. It understandably took a few trials to get the consistency down, but this recipe will satisfy anyone who isn’t afraid to ~indulge~ just a little.
Brown Butter Snickerdoodles (Total Time: Approx. 2 1/2 hours)
3 cups flour
2 sticks butter
1 1/4 cup white sugar
1/4 cup brown sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon ground cardamom
1/3 cup of sugar
1 1/2 tablespoons cinnamon
- Brown 1/2 stick of butter In a small pan over medium heat.
- Using a stand mixer, mix sugar, vanilla, and remaining 1 1/2 stick of butter together for 3 minutes on medium to high, or until fluffy. Add browned butter and eggs (one at a time) on low speed.
- In a bowl, add all dry ingredients together (flour, baking soda, cream of tartar and ground cardamom).
- Add flour mixture into the sugar mixture, around one cup at a time, on low until just mixed.
- Chill dough in plastic wrap in fridge for at least 2 hours
- Preheat oven to 375 degrees Fahrenheit
- Roll dough into balls around one tablespoon in size. Roll in cinnamon sugar mixture and place on a cookie sheet. Bake for 9-11 minutes and let cool before transferring to a wire rack.