Brown Butter Snickerdoodles

Behind the Name

We didn't give this cookie a fun name this month because we wanted to feature the ingredient that makes this cookie famous. Brown butter plays a very important role in turning this classic cookie into a culinary confection. Pair these cookies with a glass of wine or champagne and enjoy the New Year!

Ingredients

Organic cane sugar and organic brown sugar, being less processed, retains more of the nutrients present in cane juice and gives the cookie a fuller taste.

Madagacar and Tahitian Vanilla Beans are infused into our organic cane sugar. We wanted to use both types of vanilla to get a rich vanilla taste. Madgascar beans have a strong full-bodied taste and is the typical vanilla used in most baked desserts. Tahitian beans have a lighter more delicate floral taste. Together they make this cookie stand out from your typical snickerdoodles.

Saigon cinnamon, or cinnamomum loureirii is considered the best cinnamon in the world. It is packed full of essential oils (around 6% vs the .5 to 2.5% in your normal ground cinnamon) and has a complex set of flavors. This superior cinnamon has a warm, peppery taste that will finish off your snickerdoodles strong.

Himalayan Pink Salt is used in most recipes to bring out the natural sweetness of the ingredients. This is 100% naturally pure and unprocessed. Free of bleaches, preservatives and chemical additives. The pink color is natural to the salt and contains up to 84 minerals.  

Organic Cream of Tartar  Pure and natural. Contains no additives, fragrances, or animal products 

Gold Sanding Sugar. What's the New Year without some bling? Instead of covering your snickerdoodles with plain ol' boring sugar, we decided to bling it up with sparkling sanding sugar. Ring in the new year bright and cheery!

Tips & Tricks

Add your sugar and cinnamon mix to a plastic cup or ziplock bag. Toss in your dough ball and shake it around to cover the cookies evenly.

Bake until you see small cracks in the cookie, but still slightly wet inside. The cookie will set up to a nice soft texture. If you prefer crispier cookies, bake a little longer so that the cookies are less wet between the cracks.

 HOW TO MAKE BROWN BUTTER

Beurre noisette, or brown butter, is a butter that has been cooked down until the milk solids separate and gets toasted. This releases a complex set of flavors unlike anything you’ve ever tried. The smell that fills your kitchen is also insanely awesome! That’s why some even call it Hazelnut butter. Make extra and spread it on toast, add it to recipes, and top off some pancakes. It’ll make a world of difference to everything you eat!

Head to our website to see a video tutorial on how to make Brown Butter!

For this recipe you’ll need:

5-6 ounces of unsalted butter

a small saucepan, preferably light in color (to see the browning process)

First add the butter to your saucepan and cook it on medium heat.

Your butter will start to melt. Once melted, it will start sputtering until most of the water is cooked out. Once that stage is done, you'll see the butter start to foam up. This is when the milk solids are toasting. A delicious nutty aroma will fill the air. Once the bits of milk solids are slightly browned. Remove from heat, pour it into a heat-safe bowl and let it cool. Measure out 4 ounces for your recipe. Store the rest in your fridge to use on your toast!