did you know that today is election day?
because it totally is.
which means let’s talk politics!
c’mon… didn’t you know it’s not polite company to talk politics?
(and can we please bring back all the good old school sayings??)
but i will say this…. go vote. by now you should have educated yourself on where everyone stands on the issues that are important to you. so get out there and go vote.
and ya know what i vote for… more brown butter in everything. i mean if butter is good, then it’s only natural that brown butter is better. i mean like lots and lots better. and it can take a dish and elevate it to the next level. that fragrant nuttiness.
oh. my. geez.
needless to say, when i was making these snickerdoodles and realized that i was supposed to melt the butter it was a no brainer. i mean if i’m going to melt the butter than you can be damn sure, i’m browning it. and then to take them up another notch, i used pumpkin pie spice instead of just cinnamon. i mean it’s finally feeling fall around here (and let’s be honest, i will pretend it does no matter what) so what would be better than this simple cookie?
brown butter snickerdoodles
- 1 c (2 sticks) unsalted butter
- 1/2 c dark brown sugar
- 1 c + 1/4 c sugar
- 3 c flour
- 1 tsp + 1 1/2 tbs pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1 tsp vanilla
- melt the butter in a small saucepan over medium heat. while it is melting, gently swirl it around while it turns a light amber and starts to smell nutty. watch it when it starts to turn the brown because it can burn easily. set it aside to cool while you gather the rest of the ingredients.
- stir together the dark brown sugar, 1 c sugar, flour, 1 tsp pumpkin pie spice, baking soda and salt. whisk together to combine.
- after the butter has cooled to room temperature, whisk in the eggs and vanilla.
- preheat oven to 400F and prepare your baking sheets.
- stir in the butter mixture into the dry ingredients, mixing until it just comes together.
- in a small bowl, mix the remaining 1/4 c sugar and 1 1/2 tbs pumpkin pie spice.
- using your cookie scoop, scoop out the dough and roll it around in the sugar / spice mixture. place the balls on the cookies sheets, about 2 in apart, and flatten the tops slightly. bake for 7 min and let them cool on the cookie sheet for 1-2 min. remove to a cooling rack and let cool completely.
so like i said… brown butter makes these delicious. i may or may not have eaten about a dozen straight out the oven.
recipe slightly adapted from: the kitchn