How to make brown butter snickerdoodles

Looking for a simple but meaningful gift for the holidays? Try these brown butter snickerdoodles! The best part is, you probably already have everything you need for this recipe in your pantry.

Customise these with your favourite toppings and add a handwritten note to your loved ones for an undeniable gift 🎁

Ingredients:

100 g unsalted butter

150 g brown sugar

100 g granulated white sugar

1 egg + 1 egg yolk

1 tsp salt

1 tsp baking soda

1 tbsp vanilla

300 g all-purpose flour

3 tbsp cinnamon

1 tbsp lemon juice

Recipe:

1. Pre-heat your oven to 180° C.

2. Brown butter - add butter to a pot on low heat and allow to melt until golden brown. Watch the butter carefully on this step; this process should take 5 minutes, 10 maximum.

3. After the butter has browned, allow it to cool. In the meantime, mix brown sugar and white sugar together. Set aside.

4. Add 1 egg and 1 egg yolk to a bowl and whip thoroughly. Set aside.

5. Mix flour, salt, and baking soda together in a separate bowl.

6. After butter has cooled, add the sugar mixture in, along with the juice of 1 wedge of lemon, approximately 1 tbsp.

7. Mix until the butter and sugar are incorporated, then mix in the whipped eggs.

8. Slowly fold this wet ingredients mixture into your dry ingredients mix. Cover and refrigerate (or place in the freezer) for at least 10 minutes.

9. Remove from the fridge and roll dough into small balls; this recipe should allow for between 8 to 12 cookies. Flatten each ball of dough and top with cinnamon and sugar, or the toppings of your choice.

10. Bake on 180° C for 9-12 minutes (9 for chewier, 12 for crunchier)Allow your cookies to rest for a few minutes, and then enjoy!

Our sustainable hacks:

• Save your egg whites for a healthy breakfast the next morning

• Compost your egg shells

• Double this portion and freeze the rest for fresh cookies anytime you'd like!