BROWN BUTTER BISCOFF SNICKERDOODLES
Brown Butter Biscoff Snickerdoodles are irresistibly soft, rich, and loaded with cookie butter . Browned butter and cookie butter make these cookies extraordinary!
Servings 24 servings
Calories 151kcal
Ingredients
- ½ cup + 1 tablespoon butter unsalted
- 1 cup brown sugar packed, can use dark brown sugar
- ½ cup cookie butter I used Biscoff brand
- 1 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
For outside of cookies
- 2-3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Brown the butter. In a medium skillet, melt the butter over low heat (don't rush the process). The butter will begin to foam followed by browned specks forming at the bottom of the pan. Stir the butter constantly after it begins to foam. As well, watch it carefully. It can burn quickly. After it's browned and nutty smelling, pour the brown butter into a bowl. Let it cool to room temperature. Don't let the butter sit in the hot pan, it can burn from the residual heat.
- Once the butter has cooled, mix it with the sugar and cookie butter until it is smooth. Add the egg and vanilla and mix well, about 2 minutes on low.
- Combine the flour, baking soda, salt, cinnamon, and cream of tartar. Whisk to combine.
- Slowly add the flour mixture to the butter mixture. Mix until the flour is incorporated. Stop the mixer and scrape the sides and bottom and combine.
- Mix the cinnamon and sugar together in a small bowl. For these cookies, I used a 1 and ½ tablespoon spring release scoop so that they would all be the same size. I scooped them into balls and immediately rolled them in the cinnamon and sugar mixture. Then I placed them in a single layer in an airtight container and refrigerated them for 2 hours. Refrigerate the dough for at least 2 hours up to 48 hours.
- When you're ready to bake the cookies, preheat the oven to 350°F. Place the cookies on a sheet pan that's lined with a silicone mat. (It does not need to be sprayed with non-stick spray.)
- The cookies flatten out without having to flatten them before cooking. If you'll look closely at the photos you can tell a slight difference between the ones I flattened and the ones I did not. So either way is fine.
- Cook for 10 minutes. Remove the cookie tray from the oven and allow the cookies to cool for 2 minutes on the tray before moving them to a cooling rack to cool completely.
- The cookies are thick and don't crumble or break easily making them a good cookie to ship.
- Store and/or ship in an airtight container. They'll stay fresh on the counter for 5 days and in the fridge for 7 or 8 days.
Nutrition
Calories: 151kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 136mg | Potassium: 70mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 150IU | Vitamin C: 0.003mg | Calcium: 12mg | Iron: 1mg
