{"id":2529,"date":"2025-10-22T03:21:00","date_gmt":"2025-10-21T19:21:00","guid":{"rendered":"https:\/\/www.wiki-living.com\/index.php\/2025\/10\/22\/brown-butter-snickerdoodles-hit-kitchen\/"},"modified":"2026-03-25T22:27:57","modified_gmt":"2026-03-25T14:27:57","slug":"brown-butter-snickerdoodles-hit-kitchen","status":"publish","type":"post","link":"https:\/\/www.wiki-living.com\/index.php\/2025\/10\/22\/brown-butter-snickerdoodles-hit-kitchen\/","title":{"rendered":"brown butter snickerdoodles – hit kitchen"},"content":{"rendered":"


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Melt your butter:<\/strong> In a medium saucepan, melt the butter over medium heat. It will melt, foam, then turn a clear golden brown and brown spots appear. As soon as they do, remove the pan from the heat; the remaining heat will be enough to brown all the butter to a medium brown color. Pour the butter and all the flash flecks you can get out of the pot into a medium bowl, gradually add 3 tablespoons of water, and transfer the bowl to your fridge.<\/p>\n

Cream the brown butter:<\/strong> We want to freeze the butter until it hardens but trust me, this speeds it up: Freeze the butter in a bowl for 30 minutes and shake it thoroughly, going down the sides, mixing the melted parts in the center over the solid pieces. Return to the fridge for another 15 to 30 minutes – it should now be firm all over. Cut into pieces, right in the bowl. There is no need to make them equal.<\/p>\n

To make cookies in a food processor:<\/strong> Place the flour, 1 1\/4 cups (250 grams) of sugar, baking powder, baking soda, and salt in the work bowl of your food processor and pulse to combine. Add your cold brown butter chunks and cream cheese and pulse and mix until all visible chunks have disappeared and the mixture looks like breadcrumbs. Add the egg and vanilla and mix until the mixture is fully incorporated, scraping down as needed (the dough will look like pebbles) and continue using the machine for about another full minute, until the dough mixture seems thick and smooth.<\/p>\n

To make with an electric mixer:<\/strong> Put the flour, baking powder, baking soda, and salt in a bowl and mix to combine. In a large bowl or the bowl of a stand mixer, beat the cream cheese, cold brown butter, and 1 1\/4 cups (250 grams) of sugar until smooth. Add the egg and vanilla and mix again, stretching the bowl as needed. Add the flour mixture and beat until the flour is dissolved. In some cases, the dough made this way will feel too soft to roll into balls in your hands; if so, let it cool in the fridge for 20 minutes or more before using.<\/p>\n

Oven heating:<\/strong> Up to 375\u00b0F (190\u00b0C)<\/p>\n

Complete cookies:<\/strong> Line two large baking sheets with parchment paper. In a small bowl, combine the remaining 3 tablespoons (40 grams) of granulated sugar and all of the cinnamon. Scoop the cookie dough into 1.5 tablespoon size balls (I use a #40 scoop), roll them lightly in your hands to smooth them, then roll them in the cinnamon sugar mixture before placing on the prepared baking sheet. Use your fingers to slightly flatten (photo: 1\/3 of the way) each ball of dough. Repeat with the remaining cookies, spacing them two inches apart.<\/p>\n

Bake the cookies:<\/strong> 10 to 11 minutes. They’ll still feel soft and underbaked on top but will dry out as they cool, they promise. Let the cookies rest on the baking sheet for 2 minutes, then transfer the cookies to a rack to finish cooling.<\/p>\n

Do it ahead:<\/em><\/strong> These cookies keep for one week in an airtight container at room temperature.<\/p>\n

Notes:<\/strong><\/p>\n