Brown Butter Snickerdoodles Recipe (2024)

FAQs

Can you replace butter with brown butter? ›

You can use brown butter in pretty much any recipe that calls for melted butter, but since the water has evaporated, the volume and moisture content will be altered.

Once the melted butter has cooled, store it covered in the fridge for up to 1 week. The butter will solidify and the brown flecks will settle on the bottom of the bowl.

Adding too little butter can cause the cookies to be tough and crumbly. You should use unsalted butter to control the salt content, but if you only have salted on hand, reduce the amount of added salt accordingly. Sugar sweetens the cookies and makes them an enticing golden brown.

If you add too much flour, your cookies may end up dry, dense, or crumbly and barely spread.

With less water, you also end up with less gluten development, thus a cookie made with browned butter is softer and more tender than one made with creamed or plain melted butter.

Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring. In about 5–8 minutes from when you started (depending on the amount of butter you used), the butter will turn golden brown. The foam will slightly subside and the milk solids on the bottom of the pan will toast.

Often described as tasting nutty or toasty, it has a deeper, richer, more intense flavor than melted or clarified butter. Brown butter is traditionally served with fish, but it makes a delicious topping for vegetables such as Brussels sprouts and broccoli.

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done. Also, make sure you're not adding too much flour.

Your snickerdoodles may taste bitter if you are sensitive to the taste of cream of tartar. This snickerdoodle cookie recipe without cream of tartar is an excellent option if you fall into that category.

Why are my snickerdoodles puffy? Too much flour - spoon and level the flour correctly how I show it in my chocolate chip cookie post. Inaccurate oven temperature (too hot) - I advise using an oven thermometer for accurate baking results.

What are the white chunks in brown butter? ›

The milk solids, those white foamy bits, will begin to brown as the butter continues to cook. They're the key to the delicious flavour, so you'll want to ensure an even browning by continually whisking the butter or swirling it in the pan. Avoid letting those milk solids burn at the bottom.

Use unsalted butter so your browned butter is not too salty. Start with room-temperature butter so it doesn't splatter or burn while it's melting. Use a high-quality, European-style butter for the best flavor. Brown your butter over medium to medium-low heat and whisk frequently to prevent burning.

In his recipe, he made the ingenious discovery that browning the butter before adding it to the mixture would give the cookies a much more pronounced nuttiness.

Not only is the color different, but so is the taste. Adding brown butter results in a rich and nutty flavor that is partly born out of the blending of the butter with the molasses found in the brown sugar. Here at Tasting Table, we love a good chocolate chip cookie made with browned butter and have our own recipe.

Browned butter can add a subtle nutty flavor to baked goods (like chocolate chip cookies) and pan sauces, it makes roasted vegetables taste decadent and rich, and it's excellent in a cake frosting.