EASY BROWNED BUTTER SNICKERDOODLES
Browned butter snickerdoodles are a nutty take on a cookie that you love to make for the holidays. Wondering what makes snickerdoodles with browned butter different? First, you'll heat butter in a saucepan until it becomes a light golden brown; then you'll stir in the Betty Crocker™ sugar cookie mix. This changes the flavor from simply adding softened butter. Don't forget to spice the cookies by rolling the dough balls into a mix of sugar, cinnamon, ginger and nutmeg before baking. Master browning butter with these cookies, and you'll be on your way to even more delicious holiday recipes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- In 1-quart saucepan, heat butter over medium heat 5 to 8 minutes, stirring frequently, until light golden brown. Pour into large bowl; cool 5 minutes.
- Stir cookie mix, water and egg into browned butter with spoon until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. In small bowl, mix sugar, cinnamon, ginger and nutmeg. Roll balls in sugar-spice mixture. On ungreased cookie sheets, place balls 2 inches apart. Flatten slightly. Discard any remaining sugar-spice mixture after rolling balls.
- Bake 7 to 9 minutes or until edges are set. Cool 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 7 g, TransFat 0 g
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