Brown Butter Snickerdoodles

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Possibly the best cookies I’ve ever made ever. Also I am in love with this new brown butter fad. TRY THESE IMMEDIATELY!!

A dear friend suggested this recipe to me. Actually, she recommended the caramel snickerdoodles but seeing as I had no sea salt caramel, I went with the original recipe. Brown Butter Snickerdoodles!

I pretty much followed the recipe to a T (or is it tea? …never really understood that saying…) besides one minor adjustment. I didn’t (and still don’t -hey no throwing things!) have any cream of tartar. So I did a bit of googling and decided to go in between the two main substitution measurements I found. I used 2 tsp baking powder and left out any additional salt – and they came out beautifully even so.

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They even stayed soft for the next day (there was one left for my dad and I for the next night’s breakfast dessert.) But even holding out on the last two was a test of will!

They are rich and have a very deep and complex flavor for cookies. I have never tasted anything so subtle and varied in my favorite baking form! The brown butter really made all the difference. It brought out this sweet, salty, nutty, toasted flavor that I have yet to encounter anywhere else.

And for those of you who are trying to brown butter for the first time, here’s a secret. You’ll KNOW when it’s started to brown. Just be patient and wait for the butter to form tiny solid specks at the bottom – that’s the browned fat content! And once it starts to darken, take it off the heat IMMEDIATELY.

I have to admit, I did take it off a tad bit prematurely. I can’t even imagine how rich the taste will be when I properly brown the butter!

Anyways, stop what you are dong right now and go make these. No excuses. You’ll thank me later.

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