Brown Butter Snickerdoodles

I haven't made anything with brown butter in it for a while. That's a shame because brown butter makes recipes amazing. Last time, I made Rice Krispy Treats with brown butter. Here's another classic recipe, Snickerdoodles, with the same twist.

It's been a while since I've had regular Snickerdoodles, so I couldn't do a fair comparison, but these are still amazing nevertheless. There's definitely not enough cinnamon in the coating, though, so I'll have to add more in the cinnamon sugar mix next time.

Short and sweet post this time. Snickerdoodles just speak for itself and adding brown butter on top of that? This recipe does not need to be praised or sold to you at all. Go make them. It's just what you need after you've had a rough day or week or month. Give yourself a happy moment with these cookies :)

Brown Butter Snickerdoodles
From Ounces and Grams

1 cup butter
1 1/2 cup sugar
2 large eggs
2 3/4 cup flour (sifted)
1 tsp baking soda
1/2 tsp salt

3/4 cup sugar
2 tsp ground cinnamon

Melt the butter in a saucepan over medium heat. Simmer and stir until it begins to turn golden brown. Remove from heat and allow to cool.

In a large bowl, combine the cooled butter, sugar and eggs. Sift together the dry ingredients and stir into wet mixture. Cover and chill in the refrigerator until the dough is firm.

Heat the oven to 375F. Roll dough into small balls, approximately 1/2 tbsp. Roll balls in the sugar and cinnamon mixture and place on an ungreased baking sheet. Bake for 8-10 minutes until cookies and flat and crinkly.