Brown Butter Snickerdoodles
These delicious cookies are coated in cinnamon and sugar, and topped with creamy brown butter frosting.
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Ingredients
- 1/2 cup salted butter
- 1 roll (16.5 ounces) Pillsbury refrigerated sugar cookie dough
- 3 Tablespoons plus 1 teaspoon cinnamon-sugar, divided
- 1/2 cup all-purpose flour
- 1 large egg
- 1 ½ cups powdered sugar
- 3 Tablespoons half-and-half (or milk)
Instructions
- Heat oven to 350°F. Line two cookie sheets with parchment paper. Set aside.In a small saucepan, cook/melt butter over medium heat, 8 to 10 minutes, stirring constantly until it becomes a deep golden brown. Remove from heat and let cool for about 10 minutes.
- In a large bowl, break up cookie dough. Add 3 tablespoons of the cooled butter, the flour and egg; stir until well blended.Shape cookie dough into 32 (1 ¼-inch) balls. Roll balls in 3 tablespoons of the cinnamon-sugar mixture. Place 2 inches apart on the prepared cookie sheets.
- Bake cookies for 10 to 12 minutes or until edges are golden brown. Carefully, remove from oven and let cookies cool on the cookie sheets.
- Frosting: In a small bowl, whisk the remaining cooled brown butter, powdered sugar and half-and-half together until well blended and creamy.Frost cookies, then sprinkle each cookie evenly with remaining cinnamon-sugar. Enjoy!
Notes
Adapted from Pillsbury
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