Tuesday, July 12, 2011

Buttery Brown Snickerdoodle Recipe (Super Image Heavy)

It's time to put the "sugar" in Lunar Sugar! Today I felt like making some cookies, but I never like to follow a recipe exactly. I searched for a sugar cookie recipe that was already a little different and turned it into a snickerdoodle recipe! If you don't already know, most snickerdoodles are just sugar cookies covered in cinnamon sugar. These are a little different as the original recipe was brown sugar based. I think they turned out great, so here's my altered recipe! The original is here. 

1 and 1/2 sticks, or 3/4 of a cup. It doesn't have to be sweet cream but it does have to be salted.

A teaspoon is all you need, I usually just do a little splash, though.
1 and 1/3 cups of white all-purpose flour.

Half a cup of LIGHT brown sugar. Packed.

I like to set all of my pre-measured ingredients out first, so make sure you're ready to prepare everything quickly. It makes the process a lot simpler.

The first thing you should do is put your measured out brown sugar in  a mixing bowl, it doesn't have to be a huge bowl for just one batch. Just big enough for your electric mixer.

Next cut your butter into pieces and cook them gently over medium heat until everything is completely melted and  the liquid starts to darken.

Carefully pour the cooked butter into the bowl.

Beat the butter into the brown sugar until the mixture is smooth and  caramel-colored.

Add your flour and vanilla extract.

When you start beating in the flour the mixture will look crumbly, this is normal.

Once you finish beating the mixture, it should be smooth. Nudge it together into a ball with a wooden spoon  or rubber spatula.

Prepare a baking mat with a light dusting of flour (just a handful or two).

Shape your dough into a log (it will be a little difficult) adding flour on the sides only as needed.

Wrap your log in wax paper, making sure the sides are touching the wrapping  and the ends are secured.

Gently place the wrapped dough in your refrigerator where it won't be disturbed, this will allow it to become firm since the amount of butter is so high. 

While your dough is chilling (no less than an hour, no more than a week), prepare some cinnamon sugar to roll it in. This should be self-explanatory, but just in case it isn't you basically just need to mix regular granulated sugar and cinnamon until it looks right. This is also based on how sweet you want it, if you don't like your cookies too sweet for whatever reason you're going to use less sugar and more cinnamon, but generally you want it to be mostly sugar.

When you're ready to bake your cookies, preheat the oven to 350°F and spread the cinnamon sugar over your baking mat.

When you take your dough out of the fridge it will be nice and firm, so it's easy to cut.

Roll the dough and press it lightly into the cinnamon sugar, making sure it's coated evenly. Then cut your "log" into slices about a quarter inch thick.

Press your slices into the remaining cinnamon sugar.

Bake the cookies for 10-12 minutes. Watching for a color change.

Let them cool and you're done!
I love these because they're sweet, but not too sweet. The perfect thing to snack on when you have a craving.

If you're looking for more excellent recipes to alter, try Smitten Kitchen. They really are the authority on baked goods.

Well, thank for reading, Happy Baking!

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