### Brown Butter Snickerdoodles: A Seasonal Treat
As the crispness of autumn arrives, the inviting scent of freshly made snickerdoodles wafts through the air, signaling the beginning of snickerdoodle season. This timeless cookie, known for its rich buttery taste and cinnamon-sugar exterior, transforms into a cherished indulgence as the temperatures drop. The sensation of sinking your teeth into a warm snickerdoodle on a chilly October afternoon feels like snuggling up in a soft blanket, stirring up memories of warmth and nostalgia.
#### The Transformation of Snickerdoodles
In 2009, a classic snickerdoodle recipe was introduced, consisting of the traditional mix of cream of tartar and baking soda, yielding cookies with crispy edges and a tender center. While the original recipe continues to be a beloved classic, a modern variation has surfaced that takes the snickerdoodle experience to new levels. This revamped recipe brings in new key ingredients and methods that elevate the simple cookie into a true culinary delight.
#### Highlights of the Updated Recipe
1. **More Substantial and Tender**: The inclusion of cream cheese results in a cookie that’s not cakey but offers a soft bite with delicately crisp edges. This added depth enhances the flavor, allowing each bite to be more pleasurable.
2. **Brown Butter**: Cooking the butter to a brown stage infuses a deep, nutty flavor that enriches the cookie’s taste. The toasted bits from the browned butter impart a more profound flavor that is absolutely enjoyable.
3. **Vanilla Bean**: Using vanilla bean paste enhances the overall flavor, introducing a touch of luxury that pairs well with the other components.
4. **Premium Cinnamon**: Opting for high-quality cinnamon, like Burlap & Barrel’s Royal Cinnamon, intensifies the cookie’s flavor, creating a remarkable treat.
#### The Recipe: Brown Butter Snickerdoodles
**Ingredients**:
– 1 cup (8 ounces or 225 grams) unsalted butter
– 3 tablespoons (45 grams) water
– 3 cups (400 grams) all-purpose flour
– 1 1/4 cups (250 grams) granulated sugar + 3 tablespoons (40 grams) for coating
– 1 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1 1/2 teaspoons kosher salt
– 1/4 cup (2 ounces, 55 grams) cream cheese, cubed
– 1 large egg
– 1 1/2 teaspoons vanilla extract or vanilla bean paste
– 1 1/2 tablespoons (10 grams) ground cinnamon
**Instructions**:
1. **Brown the Butter**: In a medium saucepan, melt the butter over medium-high heat until it bubbles and turns a golden brown with toasted flecks. Remove from the heat and transfer to a bowl, adding the water. Cool in the freezer until firm.
2. **Make the Dough**: In a food processor or mixing bowl, blend flour, sugar, baking powder, baking soda, and salt. Add the chilled brown butter and cream cheese, mixing until the texture resembles breadcrumbs. Add the egg and vanilla, stirring until completely smooth.
3. **Preheat the Oven**: Heat the oven to 375°F (190°C).
4. **Form the Cookies**: Line baking sheets with parchment paper. In a small bowl, combine the remaining sugar and cinnamon. Scoop the dough into 1.5-tablespoon portions, roll in the cinnamon sugar, and gently flatten each ball before placing it on the baking sheet.
5. **Bake**: Bake for 10 to 11 minutes until the edges are firm. Let the cookies cool on the baking sheet for a couple of minutes before moving them to a wire rack.
6. **Storage**: These cookies can be kept in an airtight container at room temperature for up to one week.
#### Conclusion
This brown butter snickerdoodle recipe is sure to become a favorite in your baking collection. With its distinctive blend of flavors and textures, it embodies the spirit of autumn and the pleasure of sharing delightful treats with loved ones. Welcome the season and savor the warmth and coziness of freshly baked snickerdoodles.