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. While this small variance likely won't make much difference in savory cooking, it can have a big impact on precise baking.

Too much flour in your brown butter chocolate chip cookies can make them dry, tough, crumbly, or too thick, none of which are good.

It's crucial to let the butter cool for approximately 1 hour before adding it to the dough. Using hot, melted butter will yield greasy dough and cause the cookies to spread too much when baked.

Just like regular butter, browned butter (also called just brown butter) improves the texture of baked goods and adds richness to savory dishes. But unlike regular butter, brown butter has a distinctive, bold flavor that otherwise can't be recreated.

As soon as the butter is fully melted, turn the heat to medium and cook, stirring constantly, 7 to 10 minutes or until you notice the butter turning a dark golden brown color along the bottom of the pan.

Post browning it will weigh about 83 grams. 1 (one) tablespoon of butter weighs 14 grams so you're losing almost 2 tablespoons (28 g) of butter through the browning process. This happens because liquid in the butter evaporates.

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.

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

Does brown butter make cookies taste better? ›

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.

Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.

If you use too much butter, the cookies will end up flat and greasy. And if you use too little flour, the amount of butter and sugar will be proportionally too high, meaning the cookies will spread for the aforementioned reasons.

Brown butter adds rich nutty and caramel notes to your baked good. It truly turns up the flavor of most any recipe and is a great little trick to keep in your back pocket when you want to impress with your baking.

Browned butter chocolate chip cookies (these ones you're looking at now): These cookies are a work of art. They have complex, rich flavor. They have more of that crispy-meets-soft-and-yummy texture. They are grown-up and almost-fancy.

chocolate chip cookie. Crispy outside, chewy inside, with a ton of chocolate. Now for the brown butter cookie, this one was a bit more crispy on the outside, but was still chewy on the inside. The brown butter gave the cookie a nutty caramel taste.