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Brown Butter Snickerdoodles
28 servings
分量20 minutes
調理時間30 minutes
総時間材料
1 cup unsalted butter
¾ cup granulated sugar
½ cup light brown sugar (firmly packed)
2 eggs (room temperature preferred)
½ teaspoon vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon cinnamon
½ cup granulated sugar
1 Tablespoon ground cinnamon
手順
Brown the butter: In a large skillet on the stovetop, melt butter over medium/low heat. Once melted, increase heat to medium and cook, stirring frequently as the butter begins to pop/bubble and fiz. Stir/swirl frequently, scraping the bottom of the pan until the sizzling slows and you notice lots of brown specks forming.
Remove from heat and pour into a large heat-proof bowl. Allow to cool completely before proceeding with recipe.
Make the cookie dough: Preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
In a large mixing bowl, stir together browned (cooled) butter and sugars until combined.
Add eggs and vanilla extract and stir well.
In a separate, medium-sized mixing bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
Gradually (in 4 or 5 parts) stir flour mixture into butter mixture until completely combined. The dough will seem stiff, this is normal.
In a separate small bowl, whisk together sugar and cinnamon for rolling.
Roll cookie dough into 1 ½ Tablespoon-sized balls and roll each ball through cinnamon/sugar mixture, coating evenly. Place cookies on prepared baking sheet, spacing at least 2” (5cm) apart.
Bake in 350F (175C) oven for 9-11 minutes. The centers of the cookies may appear slightly under-done when removing from oven, this is fine, allow the cookies to cool completely on the baking sheet where they’ll finish cooking through before enjoying.
栄養
サービングサイズ
1 cookie
カロリー
158 kcal
脂肪総量
7 g
飽和脂肪
4 g
不飽和脂肪
2.4 g
トランス脂肪
0.3 g
コレステロール
29 mg
ナトリウム
129 mg
炭水化物総量
23 g
食物繊維
0.5 g
糖質総量
13 g
タンパク質
2 g
28 servings
分量20 minutes
調理時間30 minutes
総時間