Brown Butter Snickerdoodles

Now that I've got some time on my hands (please, someone give me a job!!!), I've been baking to pass the time. I've been trying to think of some easy recipes that have minor twists to make them a little more interesting. I've never made snickerdoodles on the blog before, so I decided to tackle them. From what I understand they're a basic sugar cookie rolled in cinnamon sugar.
In order to spice them up a bit, I decided to brown the butter first to give it a nuttier, more caramel flavor. I also used part brown sugar to bring home the caramel flavor. For a finishing touch, rather than use cinnamon sugar, I added a pinch of nutmeg and used raw sugar for a bit more crunch and flavor.
These cookies were fantastic, using the melted brown butter made them very chewy on the inside, and the outside was crunchy and flavorful! They're a definite winner.

Brown Butter Snickerdoodles

1 c. brown butter

1 c. granulated sugar

1/2 c. brown sugar

2 eggs at room temperature

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3 c. all purpose flour

1/4 c. raw sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

Heat a stainless steel pot or pan over medium heat.

Add the butter, cook for about 5-8 minutes, until just browned (if you wait until it's too brown, it will burn). See example here.

Add butter to the bowl of a stand mixer. Cool to room temperature.

Add sugars and beat until well incorporated (butter will separate a bit)

Add eggs one at a time, mix well.

Add baking powder, baking soda and salt, mix for 10 seconds.

Add flour and mix until well incorporated.

Dough might seem a bit lose.

Place bowl of dough in the refrigerator covered for one hour.

Mix sugar, cinnamon and nutmeg in a dish.

Preheat oven to 350 degrees.

Spoon out 1" balls of dough, roll in sugar and place on a baking sheet.

Bake for 13-15 minutes, cool on a wire rack.

Makes about 3 dozen cookies.