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Brown Butter Snickerdoodles

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  • 40 min prep time
  • 1 hr 10 min total time
  • 7 ingredients
  • 32 servings
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The lesson: We should’ve been putting brown butter and snickerdoodles together a long time ago!

Ingredients

1/2
cup butter
1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
3
tablespoons plus 1 teaspoon cinnamon-sugar
1/2
cup all-purpose flour
1
egg
1 1/2
cups powdered sugar
2
to 3 tablespoons half-and-half

Steps

  • 1 Heat oven to 350°F. In 1-quart saucepan, cook butter 8 to 10 minutes, stirring frequently, until light golden brown. Remove from heat; cool 10 minutes.
  • 2 Meanwhile, let cookie dough stand at room temperature 10 minutes to soften.
  • 3 In large bowl, break up cookie dough. Add 3 tablespoons of the cooled butter, the flour and egg; stir with spoon or hands until well blended. Shape cookie dough into 32 (1 1/4-inch) balls. Roll balls in 3 tablespoons of the cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets.
  • 4 Bake one cookie sheet at a time 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • 5 Meanwhile, in small bowl, beat remaining cooled butter, powdered sugar and half-and-half with whisk, adding enough half-and-half to make smooth and creamy. Spread over each cookie, then evenly sprinkle with remaining 1 teaspoon cinnamon-sugar.
  • 1 Heat oven to 350°F. In 1-quart saucepan, cook butter 8 to 10 minutes, stirring frequently, until light golden brown. Remove from heat; cool 10 minutes.
  • 2 Meanwhile, let cookie dough stand at room temperature 10 minutes to soften.
  • 3 In large bowl, break up cookie dough. Add 3 tablespoons of the cooled butter, the flour and egg; stir with spoon or hands until well blended. Shape cookie dough into 32 (1 1/4-inch) balls. Roll balls in 3 tablespoons of the cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets.
  • 4 Bake one cookie sheet at a time 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • 5 Meanwhile, in small bowl, beat remaining cooled butter, powdered sugar and half-and-half with whisk, adding enough half-and-half to make smooth and creamy. Spread over each cookie, then evenly sprinkle with remaining 1 teaspoon cinnamon-sugar.

Expert Tips

To make your own cinnamon-sugar, in small bowl, mix 3 tablespoons sugar and 1 teaspoon ground cinnamon until well mixed.

Store in airtight container.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
103.0
Calories from Fat
50
% Daily Value
Total Fat
3.8g
6%
Saturated Fat
2.0g
10%
Trans Fat
1g
Cholesterol
13.9mg
5%
Sodium
82.8mg
4%
Total Carbohydrate
15.5g
5%
Dietary Fiber
0.8g
3%
Sugars
5.9g
Protein
1.9g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0.10%
0%
Calcium
2.50%
2%
Iron
3.70%
4%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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