Here I am, finally jumping back into the Baked Sunday Mornings sandbox, and there’s no better time to do so than a.) on my birthday and b.) with some of my favorite cookies.
I love goodies with brown butter in them. I think brown butter can elevate even the most mundane dessert. I also love snickerdoodles. So, this recipe from Baked Elements should be a no-brainer, right?
You would think so, right? But these are … not my favorite. They’re not BAD — in fact, they’re pretty tasty and pleasantly chewy. However, I had some problems with the cook time that I feel compromised the final product. The recipe says to bake the cookies for about 10 minutes, or until they were set (but to give them a couple of extra minutes for less chewyness, but don’t overbake them!).
My oven, I think, runs a bit cool, as things tend to take longer to cook than most recipes indicate (except when they don’t). I didn’t want to overbake these, but they were vey much not ready to take out at 10 minutes. I let them go for 13-14 minutes before pulling them and … they had raw spots in them yet. UGH. (See the pocket in the top cookie in the photo? Raw spot.) I wonder, too, whether I should have brought the dough close to room temperature before baking off the cookies; it was quite firm after a few hours’ chilling.
Again, these aren’t terrible, but they don’t have the consistency that I look for in a snickerdoodle. I have adopted Smitten Kitchen’s recipe as my go-to when I want snickerdoodles. They’re crisp on the outside and pillowy on the inside and, well, perfect.
Be sure to check out all the other participants’ thoughts on the brown butter snickerdoodles here.