Matthew and I are both excited for this weekend as we have family coming to visit. So I have been busy in the kitchen testing out some recipes I think we all might enjoy. I thought snickerdoodle cookies might be a good idea and it would be a great opportunity to use some of the vanilla sugar I had left over from the vanilla beans in the fruit tart I made recently.
These cookies were love at first bite. I will definitely be using the base of this recipe again for endless cookie mix combinations. I followed a recipe from the baker chick.
Ingredients: (yields 12 1-inch cookies)
1 stick and 3 tablespoons of unsalted butter
1 cup of brown sugar, packed
1/2 cup of sugar ( I used vanilla sugar)
1 egg and 1 extra egg yolk, room temperature
2 teaspoons of vanilla extract
2 cups and 2 tablespoons of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
Rolling Ingredients:
4 tablespoons of sugar
1 tablespoon of cinnamon
I began by browning 1 stick and 3 tablespoons of unsalted butter in a small sauce pan over medium low heat. I browned the butter until it was a golden nut brown and brown specks just started to form on the bottom of the pan.
To the mixer bowl I added the brown butter, 1 cup of brown sugar, and 1/2 a cup of vanilla sugar. I mixed until combined.
Then I added 1 egg, 1 extra egg yolk, and 2 teaspoons of vanilla extract. I mixed until incorporated.
I gradually added 2 cups and 2 tablespoons of flour, 1 teaspoon of baking soda, and 1/2 of a teaspoon of salt. I mixed until combined.
Then I shaped and rolled the dough into a tube, about 1 inch in diameter and 13 inches in length. I wrapped the dough in plastic wrap and placed it in the refrigerator to chill for 30 minutes.
While the dough was setting up in the fridge I preheated the oven with my bread stone to 325 degrees.
Once the dough had finished chilling I mixed together 4 tablespoons of sugar and 1 tablespoon of cinnamon. I sliced the dough into 1 inch pieces.
I rolled each piece into a ball and coated it in the cinnamon and sugar.
Then I evenly spread and slightly flattened 6 cookies on the bread stone. I used caution as the bread stone is very hot.
I baked the cookies for 12 minutes and until the bottoms of the cookies were golden brown.
A slightly crisp outside, a soft chewy center surrounded with cinnamon and sugary goodness. These have to be the best snickerdoodle cookies I have had yet. The brown butter takes these to the next level by adding a subtle caramel flavor.
