Browned Butter Sour Cream Snickerdoodles Recipes

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BROWN BUTTER SNICKERDOODLES SUBMITTED BY LYNNE HOWARD RECIPE BY TASTY



Brown Butter Snickerdoodles Submitted by Lynne Howard Recipe by Tasty image

Here's what you need: all-purpose flour, baking soda, cream of tartar, cinnamon, salt, unsalted butter, dark brown sugar, granulated sugar, large egg, egg yolk, vanilla extract, plain greek yogurt, sugar, cinnamon

Provided by Tasty

Categories     Desserts

Yield 20 cookies

Number Of Ingredients 14

2 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon cinnamon
¼ teaspoon salt
2 sticks unsalted butter
1 ¼ cups dark brown sugar, packed
½ cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 tablespoon plain greek yogurt
¼ cup sugar
2 teaspoons cinnamon

Steps:

  • Whisk together the flour, baking soda, cream of tartar, ½ teaspoon cinnamon, and salt in a bowl and set aside.
  • Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
  • Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
  • With an electric mixer, mix the butter and sugars until thoroughly blended.
  • Beat in the egg, yolk, vanilla, and yogurt until combined.
  • Add the dry ingredients slowly and beat on low-speed just until combined.
  • Chill your dough for 3 hours or as long as possible in the refrigerator (important!).
  • NOTE: You can place it in the freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! You want the dough VERY cold. If you desire a 'puffy' cookie, place them in the fridge overnight.
  • Preheat the oven to 350°F (180°C).
  • Once dough is chilled measure about 2 tablespoons of dough and roll into a ball.
  • Meanwhile mix the rolling mixture in a bowl.
  • Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches (5 cm) apart.
  • Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies.
  • Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
  • Repeat with remaining dough.
  • Enjoy!

Nutrition Facts : Calories 109 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, Sugar 12 grams

EASY BROWNED BUTTER SNICKERDOODLES



Easy Browned Butter Snickerdoodles image

Browned butter snickerdoodles are a nutty take on a cookie that you love to make for the holidays. Wondering what makes snickerdoodles with browned butter different? First, you'll heat butter in a saucepan until it becomes a light golden brown; then you'll stir in the Betty Crocker™ sugar cookie mix. This changes the flavor from simply adding softened butter. Don't forget to spice the cookies by rolling the dough balls into a mix of sugar, cinnamon, ginger and nutmeg before baking. Master browning butter with these cookies, and you'll be on your way to even more delicious holiday recipes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 36

Number Of Ingredients 8

1/2 cup butter
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1 tablespoon water
1 egg
3 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Steps:

  • Heat oven to 375°F.
  • In 1-quart saucepan, heat butter over medium heat 5 to 8 minutes, stirring frequently, until light golden brown. Pour into large bowl; cool 5 minutes.
  • Stir cookie mix, water and egg into browned butter with spoon until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. In small bowl, mix sugar, cinnamon, ginger and nutmeg. Roll balls in sugar-spice mixture. On ungreased cookie sheets, place balls 2 inches apart. Flatten slightly. Discard any remaining sugar-spice mixture after rolling balls.
  • Bake 7 to 9 minutes or until edges are set. Cool 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 7 g, TransFat 0 g

SOUR CREAM SNICKERDOODLES



Sour Cream Snickerdoodles image

This recipe is from a site called La Kocinera, it takes all the tough out of the sometimes non-tender traditional snickerdoodle.

Provided by MJMommy13

Categories     Dessert

Time 8m

Yield 24 cookies

Number Of Ingredients 11

1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cream of tartar
3 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour

Steps:

  • Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
  • Using a stand mixer, cream the butter and 1/2 cup granulated sugar for a few minutes, until smooth and fluffy. Add the egg, sour cream, and vanilla, mixing well to combine.
  • In a separate bowl, whisk together the baking soda, baking powder, cream of tartar, 1 1/2 teaspoons ground cinnamon, salt, and flour. Gradually add the dry mixture to the wet mixture, mixing well.
  • In a small bowl, combine the remaining 1 cup of sugar with the remaining 1 1/2 teaspoons ground cinnamon. Using a small ice cream scoop or a medium-sized spoon (scoops of dough should be about 2 inches in diameter), roll each ball of dough in the cinnamon-sugar mixture, placing them on the baking sheets, about an inch apart.
  • Note: The dough is much stickier than your typical snickerdoodle dough. The trick to coating them in sugar is to roll them around by moving and shaking the bowl.

Nutrition Facts : Calories 134.1, Fat 5.1, SaturatedFat 3.1, Cholesterol 20.4, Sodium 65.8, Carbohydrate 21, Fiber 0.5, Sugar 12.7, Protein 1.5

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