- Caster sugar (2 tablespoons, for rolling) - Note: Also known as superfine or caster sugar, this is fine-grained sugar that dissolves quickly.
- Light brown sugar (3/4 cup, packed tightly) - Use light brown sugar for a more subtle molasses flavor; you can substitute dark brown sugar if preferred.
- Granulated sugar (1 tablespoon, for the butter)
- Ground cinnamon (1 teaspoon) - A classic snickerdoodle spice
- Salt (1/4 teaspoon) - Just a pinch to enhance flavors
- Granulated sugar (2 tablespoons, for coating) - For the final coating of the cookies
- Cinnamon (1/2 teaspoon) - To add to the coating mixture
- Egg (1 large) - Room temperature for best results
- White chocolate chips (1 cup, roughly chopped) - Adds a creamy, sweet element
**SEO-friendly Tips:**
- Include specific measurements like "3/4 cup" and "1 teaspoon" to help users follow the recipe accurately.
- Highlight alternative options such as using dark brown sugar or superfine sugar for those with dietary preferences.
- Add keywords related to baking techniques and ingredients, such as "organic unsalted butter," "light brown sugar," and "white chocolate chips."
- Mention tips like using room temperature eggs for better incorporation in the dough.
These points will help you rank well on search engines while providing users with all the necessary details to make delicious brown butter snickerdoodles with white chocolate.
Steps
### Brown Butter Snickerdoodles with White Chocolate: A Sweet Treat
**Introduction**
Brown butter snickerdoodles are a delightful twist on traditional cookies. The nutty flavor of browned butter combined with cinnamon-sugar coated dough balls makes these cookies irresistible. Adding white chocolate chips gives them an extra indulgent touch. Follow this recipe for a batch that's sure to impress your family and friends.
**Ingredients:**
- 1 cup (2 sticks) unsalted butter, plus extra for greasing
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 cup white chocolate chips (mini or regular)
- For the coating: 3 tablespoons granulated sugar, 1 tablespoon ground cinnamon
**Steps for Making Brown Butter Snickerdoodles with White Chocolate**
#### Step 1: Prepare the Brown Butter
1. **Preheat your oven to 350°F (175°C).**
2. In a large saucepan over medium heat, add the unsalted butter.
3. Stir occasionally until it begins to foam and the milk solids start to turn golden brown. This usually takes about 8-10 minutes but may vary based on the size of your pan.
**Keywords:** Browned Butter, Baking Temperature
#### Step 2: Mix the Wet Ingredients
1. Remove the butter from heat and stir in the granulated sugar until fully incorporated.
2. Add in the egg and vanilla extract, mixing well to combine.
**SEO Tip:** Ensure thorough mixing to achieve a smooth batter.
#### Step 3: Combine Dry Ingredients
1. In a separate bowl, whisk together baking soda, cream of tartar, cinnamon, and salt.
2. Gradually mix these dry ingredients into the wet mixture until just combined.
**Keywords:** Dry Ingredients, Wet Ingredients
#### Step 4: Incorporate the Flour
1. Fold in the flour to the batter using a spatula or wooden spoon. Mix gently but thoroughly until no streaks of flour remain.
2. Stir in the white chocolate chips evenly throughout the dough mixture.
**SEO Tip:** Use a spatula for gentle incorporation, avoiding over-mixing.
#### Step 5: Prepare the Coating
1. In a small bowl, combine sugar and cinnamon.
2. Roll tablespoon-sized balls of cookie dough in this mixture until fully coated.
**Keywords:** Cinnamon Sugar, Cookie Dough
#### Step 6: Bake the Snickerdoodles
1. Line a baking sheet with parchment paper and lightly grease it.
2. Place the coated dough balls about 2 inches apart on the prepared pan.
3. Bake for 10-12 minutes or until the edges are lightly golden.
**SEO Tip:** Ensure even spacing to prevent sticking.
#### Step 7: Cool and Enjoy
1. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
2. Store in an airtight container at room temperature or freeze for up to 3 months.
**Keywords:** Cookie Storage, Freezing Cookies
By following these detailed steps, you can create delicious brown butter snickerdoodles with white chocolate that are sure to be a hit at any gathering! Enjoy the process of baking and savoring these sweet treats.