Sunday, September 29, 2013

Brown Butter Snickerdoodles

Today kids, we're making cookies.  Doesn't that sound like fun?  And even more fun; these cookies are called Snickerdoodles!!  Hello!!!  How adorable do those sound?!
If I had a Little Pony, I would call it Snickerdoodle.  But I don't have a Little's just a little horse hoarse. Baahaahaa...a little hoarse!  (A little Top Secret humour there.)  I'm here all night, try the veal!

My Little Pony, Megan and Sundance Snickerdoodle.   How is it that I still remember that jingle??!!  The jingle that will now stay in my head for the next millennium or so. 

What's in a name?  That which we call a cookie
by another other name would taste so sweet....and smell like brown butter and cinnamon!

As per Wikipedia:   The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln ("snail noodles"), a kind of pastry.  It is also possible that the name is simply a nonsense word with no particular meaning, originating from a New England tradition of whimsical cookie names.

I am soooo not going to share what the Urban Dictionary has to say about a Snickerdoodle.  Perhaps I might rethink calling my little pony, Snickerdoodle.  But you know what?  I am still loving the word.  Snickerdoodle.  Yeah, it's awesome.  Now, let's hope these cookies live up to the name.   (Smooth segue...less smooth for pointing it out.) 

Hey, I think it's time to get to the cookie making.  And we are just going to ignore the migraine knock, knock, knocking on my brain.  Stupidhead migraine.  I'm going to bake that pain right out of my head (after a brief medicated interlude.)  Let's all go to the lobby...let's all go to the lobby...let's all go to the lobby and medicate this head.

Ready, Set, Go

Butter is up first.

It got melted....

and browned.

Rather than straining (not myself, the butter), I left all the brown bits in the browned butter (as suggested in The Good Book:Baked Elements)

The browned butter gets mixed up with the sugars and the eggs follow suit.

Flour gets added in three parts.  In other words, don't dump it in all at once, ya knucklehead!

And here is the finished cookie dough.   This will sit in the fridge for at least an hour. 

Le'ts Ball and Roll!
A few hours later, and the dough is ready to play.  I am using a small ice cream scoop to form even cookies.  The balls of dough are then rolled around in cinnamon sugar.  All cookie doughs dreams of being rolled around in cinnamon sugar....but only a few are so lucky. (True Story)

I put the rolled out cookie dough back in the fridge to cool a little bit more.  It is always a good idea to do, if you're worried about the cookies spreading out.

After baking for 10 minutes(exactly), these cookies are looking beautiful and puffy.  Of course once they cool, they won't be so puffy, but they will still be good!

 And boy are they good.  These are cookies you need to make, period!  Oh sure they'd be a great addition to your Christmas baking, but they're good right now.  Run to the kitchen now and make them.  Move it!

 You can get the recipe here, and follow along with everyone else who is baking, at Baked Sunday Mornings.


  1. Your cookies look perfect! Don't think I'll wait till xmas to make them again ;)

  2. Your cookies look perfect! Mine fell flat but tasted delicious!

  3. I'm jealous yours turned out so perfect! Mine spread quite a bit. I'm wondering if it's because I used dark brown sugar...? Who knows. But great work! :)

  4. OMG, I had the powder sparkle MLP when I was a kid!

  5. Great post! I loved these too.

  6. Oh my word! I love snicker doodles (people always request them!), but have not tried a brown butter one! Anything with brown butter is great, thanks for sharing. I will add them to my holiday baking!!!

  7. And now *I* too have the My Little Pony song in my head, so thanks for that. ;-)

    But seriously, your cookies are snickerdoodle perfection! Nice and thick with those beautiful crackles. So true-- what cookies doesn't want to be rolled around in cinnamon-sugar?! Great job, Sandra!