### Brown Butter Snickerdoodles: The Ultimate Autumn Delight
As the cool breeze of fall approaches, the time for baking snickerdoodles begins, bringing along the heartwarming scent of cinnamon and sugar. These scrumptious cookies, known for their soft, delicate texture and deep flavors, are ideal for snug evenings indoors.
#### The Charm of Snickerdoodles
Snickerdoodles are an iconic cookie that stir up feelings of nostalgia and comfort. Typically prepared with cream of tartar and baking soda, they boast a distinct tang and a slightly chewy consistency. The addition of cinnamon sugar lends them a trademark taste that is both sweet and zesty. This recipe, however, takes the traditional snickerdoodle to the next level by introducing brown butter, cream cheese, and vanilla bean, resulting in a cookie that is thicker, more tender, and filled with flavor.
#### Essential Ingredients
1. **Brown Butter**: The nutty, toasted flavor of brown butter enriches the cookies. It is crucial to brown the butter properly to achieve the intended flavor profile.
2. **Cream Cheese**: This component helps create the cookies’ soft texture, ensuring they are tender and not overly cakey.
3. **Vanilla Bean**: Incorporating vanilla bean paste instead of extract enhances the flavor, providing a decadent taste.
4. **Premium Cinnamon**: Choosing high-quality cinnamon, like Burlap & Barrel’s Royal Cinnamon, can greatly enhance the cookie’s flavor.
#### Recipe Summary
**Ingredients**:
– 1 cup (8 ounces) unsalted butter
– 3 tablespoons water
– 3 cups all-purpose flour
– 1 1/4 cups granulated sugar + 3 tablespoons for rolling
– 1 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1 1/2 teaspoons kosher salt
– 1/4 cup cream cheese, in chunks
– 1 large egg
– 1 1/2 teaspoons vanilla extract or vanilla bean paste
– 1 1/2 tablespoons ground cinnamon
**Instructions**:
1. **Brown the Butter**: Heat the butter in a saucepan over medium-high heat until it becomes golden brown with specks of toast. Remove from heat and stir in the water. Pour into a bowl and freeze until solid.
2. **Make the Dough**: In a food processor or mixing bowl, mix together flour, sugar, baking powder, baking soda, and salt. Add the chilled brown butter and cream cheese, blending until crumbly. Incorporate the egg and vanilla until uniform.
3. **Form the Cookies**: Preheat the oven to 375°F (190°C). Roll the dough into 1.5-tablespoon balls, then coat in cinnamon sugar. Gently flatten each ball on a baking sheet.
4. **Bake**: Bake for 10-11 minutes until the edges are firm but the centers stay soft. Allow to cool before moving to a wire rack.
5. **Storage**: These cookies can be kept in an airtight container for up to a week.
#### Final Thoughts
This brown butter snickerdoodle recipe presents a delightful variation on a cherished classic, making it perfect for the autumn season. With its rich flavors and soft texture, it is sure to become a favorite in your baking collection. Savor these cookies warm with a glass of milk or share them with loved ones during a cozy get-together.