Brown Butter Snickerdoodles

   

Next in line for my series of Christmas cookie posts is the ever adored snickerdoodle. For the longest time I had no idea what a snickerdoodle was, and when I learned they were cookies rolled in cinnamon sugar I was a bit confused. Where were the peanuts and nougat and caramel? This ain’t no Snickers! Then the realization slowly settled in that snickerdoodle cookies had absolutely nothing to do with Snickers candy bars. I’m pretty sure I can’t be the first person to make that mistake, so I don’t feel too bad about it. What I DO feel bad about is the fact that it took so long for them to find their way into my life.

Brown Butter Snickerdoodles

A funny thing about this particular batch of cookies (as well as the ones in my next post) is that I baked them up to barter with. Yes, my youngest niece’s Christmas gift was paid for in cookies. I’m finding it very difficult not to talk about what it was that I received in exchange for these sweet treats, but I’m opting to keep my lips sealed until after Christmas as I prefer to keep the gifts to the girls a secret from my brother and his girlfriend as well.  [Post Christmas edit: I wanted to pimp out Leanne’s beautiful work, as the gift I cookie swapped for was a pair of her lovely fairy wings. J’adore! You can visit her Etsy page here: Fairy Spirit Studios]

For this recipe I’ve given it a few small tweaks to enhance an already good thing. I brown half of the butter and I use just a touch of ground ginger in the cinnamon sugar mixture. The final thing that contributes to making this cookie a little different from your standard snickerdoodle recipe is the use of bread flour for its higher protein content. The end result is a soft, chewy snickerdoodle with the rich underlying flavor of brown butter that plays nicely with the sugar spice blend.

Brown Butter Snickerdoodles

Brown Butter Snickerdoodles
Serves 36
Soft, chewy snickerdoodles with brown butter and a hint of ginger.
Print
Prep Time
15 min
Cook Time
11 min
Total Time
26 min
Prep Time
15 min
Cook Time
11 min
Total Time
26 min
Ingredients
  1. 2 sticks unsalted butter, softened
  2. 1 cup white sugar
  3. 3/4 cup lightly packed brown sugar
  4. 1 teaspoon vanilla
  5. 1 tablespoon Ener-g egg replacer mixed in 1/4 cup of water or 2 large eggs
  6. 2 cups all purpose flour
  7. 1/2 cup bread flour
  8. 2 teaspoons cream of tartar
  9. 1 teaspoon baking soda
  10. 1/4 teaspoon salt
  11. 1/2 teaspoon ground cinnamon
  12. 2 tablespoons white sugar
  13. 2 teaspoons ground cinnamon
  14. 1/2 teaspoon ground ginger
Instructions
  1. Preheat oven to 325F. Line a cookie sheet with parchment paper and set aside.
  2. Melt butter in a saucepan over medium heat. The butter will begin to foam and eventually subside. Whisk regularly until the butter turns a rich amber color and releases a nutty aroma. Transfer to another container and allow to cool.
  3. In a stand mixer combine cooled brown butter, softened butter, white sugar, and brown sugar. Cream together until light and fluffy.
  4. Add vanilla and egg replacer (or eggs) and mix until well incorporated.
  5. In a separate bowl whisk together both flours, cream of tartar, baking soda, salt, and 1/2 teaspoon of cinnamon.
  6. Working in batches, add 1/3 of the flour mixture at a time to the wet ingredients. Mix until just incorporated before adding the next third. Repeat with remaining flour. The dough should hold together if you squeeze it between your fingers. If it seems too crumbly, add another 1-2 tablespoons of water.
  7. In a small bowl mix the 2 tablespoons of white sugar with the ground cinnamon and ginger. Using a small scoop or a heaping tablespoon, scoop out a ball of dough. Roll it together in your hands to round it out, then coat it in the cinnamon sugar mixture. Transfer to parchment lined sheet allowing about 2 inches between each cookies.
  8. Bake for 11 minutes. The cookies might seem just slightly underdone but they will continue to cook as they sit on the counter. Let sit for at least 5 minutes before transferring to a wire rack to cool completely.
Gouda Monster http://www.goudamonster.com/
 

Brown Butter Snickerdoodles


Hot Chai Apple Cider

   

Have you ever been struck by inspiration? A moment of genius that left you wanting to gloat to everyone in your path? It could be the simplest of ideas, but you still can’t help but think to yourself, “MY GOD I AM BRILLIANT!” That’s pretty much how I felt whenever I made this drink. The funny thing is that it wouldn’t surprise me if people had been doing this forever and I just never knew. It’s so much more rewarding to arrive at a solution on your own though, isn’t it? But seriously, I was so excited about this that you would think I had discovered antibiotics or something. Want a hot apple cider? Want a cozy, spicy chai? WHY NOT BOTH?

 Hot Chai Apple Cider

 

Oh and by the way, I decided I’m going to start drawing monsters into my pictures. In case you were wondering what the heck that was all about. Whenever I first started this blog and set the zombie eared bunny as my logo, a few people suggested I incorporate more of my monster doodles into the posts. At the time I felt like I didn’t want to add another layer of work to the already intimidating task of managing a food blog for the first time. The concept faded with time and eventually I forgot about it altogether, until my friend Chris suggested that I put a small comic strip into each of my blog posts. While I don’t have a talent for writing clever stories in the span of three frames, I thought that going back to the idea of putting a monster into each post might be fun after all. It seemed even more fun to have them interacting with the food in some way. I did a couple of test images (I have another post coming in a couple of days) and it ended up being really enjoyable to do. Being able to fuse two of my hobbies in a playful manner is pretty exciting for me, so I hope people are into it!

As for this drink – it’s just a simple way to heat up a single mug of warm, spiced apple cider when you feel like cozying up on a chilly night. Stir in a spoonful of caramel and top with whipped cream for level 2 comfort. Forgo the whipped cream and add a touch of rum for level 4 comfort, because rum skips right on past level 3.

Hot Chai Apple Cider

Hot Chai Apple Cider
Serves 1
An easy way to prepare a single serving of spiced apple cider on a chilly night.
Print
Prep Time
5 min
Cook Time
3 min
Total Time
8 min
Prep Time
5 min
Cook Time
3 min
Total Time
8 min
Ingredients
  1. 8oz apple cider
  2. 1 chai tea bag (you may want to use decaf if you’re making this later in the evening)
  3. Small slice of orange or lemon peel, optional
  4. Caramel, optional
  5. Whipped cream, optional
Instructions
  1. Put cider into microwave safe mug (my mug actually holds 2 cups of fluid so I doubled the recipe) and heat on high for about 3 minutes or until piping hot.
  2. Add teabag to mug, add citrus peel if you’re using it, cover, and allow to steep for as long as you prefer. I left mine for 5 minutes because I wanted to incorporate as much spice flavor as possible.
  3. If desired stir in caramel or rum, and topped with whipped cream.
Calories
  1. 120
Notes
  1. Calorie count is for 1 cup of cider with tea. Does not include caramel or whipped cream.
Gouda Monster http://www.goudamonster.com/

Hot Chai Apple Cider