Monday, January 14, 2013

Brown Butter Snickerdoodles {With A Valentines Twist!}

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Anyone who is a food blogger knows that you are expected to produce tons of super cute, adorable appropriately themed holiday desserts and treats months before the holiday actually occurs. My first year blogging I had no idea of these expectations and I was wondering why when I posted my Christmas desserts on December 20th (when I would actually make them in real life) no one pinned them or commented on them.

It wasn't really until I started networking with other bloggers through Online BlogCon that I realized I was out of the loop. This past Thanksgiving/Christmas season I tried to be ahead of the curve on my holiday themed posts but I still fell way short of my lofty goals to shower you with Christmas dishes from Black Friday to Christmas Day.


2013 is going to be different. I am ready. You are going to get Valentines Day in January and St. Patrick's Day starting on February 15th and Easter well before Spring Break. Or at least that is the plan....

Now that I am mentally prepared and motivated to inundated you with preciously sweet holiday themed desserts, I realize my other problem. I don't have kids yet and the majority of my blog desserts end up at the fire station where my husband works. And that group of 30-55 year old men don't often request things like Pinterest Pretzel Bites or Homemade Valentines Day Marshmallows covered in Sprinkles (coming soon!) or Leprechaun Bark (coming Feb. 15th!).


So I took the easier way out and made you something non-Valentines Day related with a holiday twist. Did you know that if you use heart shaped anything you can automatically call it Valentines Day themed? So I took this advantage to bust out one of my new Christmas presents (thanks, Justin!) Baked Elements: Our 10 Favorite Ingredients the newest cookbook in the Baked Family of Cookbooks.

You know I love Snickerdoodle anything so their recipe for Brown Butter Snickerdoodles caught my eye immediately. These are the more labor intensive but infinitely better cousin of the box mix snickerdoodle. As the name suggests, you brown the butter and then you have to bring it back to room temperature before making your dough but it is so worth the extra time.


These Snickerdoodles were everything a cookie should be, crispy on the outside and chewy on the inside. The browned butter was the perfect contrast to the sweetness of the brown sugar and cinnamon. Pop a Dove Milk Chocolate Heart on them for the last three minutes of baking and you have a Valentines Day treat that even the manliest fire fighters aren't ashamed to eat. The heart shaped Valentines Day Marshmallows will have to go to the teachers' lounge.


Make sure you stop by this week's Mealtime Monday and link up any amazing recipes you have been working on lately.


***Depending on the day this post may be linked up to any of these fabulous linky parties.***

Do you host a weekly party? If so, make sure to visit my party page and add yours so we all can join in the fun!


Brown Butter Snickerdoodles

by Kaylee @ Couponing & Cooking
Prep Time: 20 minutes
Cook Time: 10 minutes
Keywords: dessert cookie

Ingredients (24 cookies)
    For The Dough
    • 2 sticks (8oz) of unsalted butter
    • 2 3/4 cups of flour
    • 2 teaspoons cream of tartar
    • 1 teaspoon of baking soda
    • 1 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 2 large eggs
    • 1 tablespoon milk
    • 1 cup of sugar
    • 1/2 cup of firmly packed brown sugar
    For The Rolling Mixture
    • 1 tablespoon cinnamon
    • 3 tablespoons sugar
    Instructions
    In a medium sauce pan, place butter (cubed) and heat on medium heat until the foam subsides and the butter turns brown. Should take between 8-10 minutes.
    Pour the browned butter through a strainer into the bowl of a stand mixer. Beat on medium to bring back to room temperature, 5-7 minutes.
    Whisk together the milk and eggs.
    Once butter has cooled, add the sugars (amounts for the dough) and beat on medium for about 2 minutes.
    Add in egg and milk mixture and beat until fully combined.
    Add in the rest of the dry ingredients in 3 parts until just combined.
    Cover dough in plastic wrap and stick in the fridge for at least an hour but not more than 24 hours.
    Mix the cinnamon and sugar for the rolling mixture in a bowl.
    Using a cookie scoop or your hands form uniform ball of dough and roll them in the cinnamon sugar mixture before placing on a lined baking sheet.
    Bake at 400 degrees for 10 minutes or until the tops of the cookies have started to "crack".
    If you want to add the Dove Hearts, remove the cookies after 8 minute of baking and press the chocolates into the dough and bake for 2 more minutes.
    Let the cookies and the chocolate cool completely before storing in an airtight container.
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