### Brown Butter Snickerdoodles: The Ultimate Autumn Indulgence
As the foliage changes color and the temperatures dip, the commencement of snickerdoodle season ushers in a flood of sweet memories and comfort. The aroma of cinnamon and sugar drifting through the home can swiftly whisk you back to snug fall afternoons. This article delves into the charming transformation of the traditional snickerdoodle cookie, presenting a recipe that lifts this adored treat to higher realms.
#### The Heart of Snickerdoodles
In essence, snickerdoodles are known for their soft, chewy consistency and a delightful dusting of cinnamon sugar. The traditional recipe commonly features cream of tartar, which imparts the cookies their distinct tanginess and chewy nature. Yet, this fresh interpretation of snickerdoodles introduces imaginative ingredients that enrich both flavor and texture.
#### What Sets This Recipe Apart?
1. **Thicker and More Tender**: In contrast to classic snickerdoodles, which may be slightly flat, this recipe produces cookies that are thicker and more tender due to the inclusion of cream cheese. This component adds a nuance that elevates the cookie from mundane to magnificent.
2. **Brown Butter**: The incorporation of brown butter introduces a sumptuous, nutty taste that enhances the overall flavor. The browning process unlocks its inherent sweetness and builds depth, making each mouthful a decadent delight.
3. **Vanilla Bean**: Adding vanilla bean paste enriches the flavor profile, providing a fragrant and aromatic touch that pairs wonderfully with the cinnamon. This enhancement is not merely aesthetic; it genuinely deepens the cookie’s flavor.
4. **High-Quality Cinnamon**: Opting for a high-grade cinnamon, such as Burlap & Barrel’s Royal Cinnamon, can significantly influence the taste. While it’s not essential, it contributes a distinctive warmth and richness that elevates the entire cookie experience.
#### 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 rolling
– 1 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1 1/2 teaspoons kosher salt
– 1/4 cup (2 ounces, 55 grams) cream cheese, in chunks
– 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. Let it foam and transform to a golden brown with toasted flecks. Remove from heat, transfer to a bowl, and mix in the water. Chill in the freezer until solid.
2. **Prepare the Dough**: In a food processor, combine the flour, sugar, baking powder, baking soda, and salt. Add the cold brown butter and cream cheese, pulsing until the mixture resembles crumbs. Incorporate the egg and vanilla, blending until smooth.
3. **Chill the Dough**: If the dough seems too soft, refrigerate for 20 minutes.
4. **Preheat the Oven**: Adjust your oven to 375°F (190°C).
5. **Shape the Cookies**: Line baking sheets with parchment paper. Combine the remaining sugar and cinnamon in a bowl. Scoop dough into 1.5-tablespoon balls, roll in the cinnamon sugar, and gently flatten them on the baking sheet.
6. **Bake**: Bake for 10 to 11 minutes. The cookies will look soft but will set as they cool. Allow them to rest on the baking sheet for 2 minutes before transferring to a wire rack.
7. **Storage**: These cookies can be kept in an airtight container at room temperature for up to a week.
#### Conclusion
This brown butter snickerdoodle recipe offers a delightful way to savor the tastes of autumn. With its distinctive mix of ingredients, it is sure to become a beloved part of your baking collection. Whether paired with a warm cup of cider or shared amongst friends, these cookies embody the spirit of fall and the joy of baking at home.