Browniedoodles Recipes

BROWNIE COOKIES

Steps:

• In a small mixing bowl combine flour and baking powder.
• Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
• Roll dough into walnut-size balls and roll each ball in confectioners' sugar.
• Bake cookies for 12 to 15 minutes.

SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
• In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
• Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F and line several baking sheets with parchment paper.
• In a large bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
• In the bowl of an electric mixer, cream the butter and 1 1/2 cups of the sugar together until light and fluffy, 3 to 5 minutes. Then beat in the eggs and scrape the bowl. Turn the mixer to low and slowly add the flour mixture until well combined.
• Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out the dough balls. Roll each ball in your hands to even out, then roll in the cinnamon sugar to thoroughly coat.
• Place the balls on the prepared baking sheets, 2 1/2 inches apart. Bake until just golden around the edges, 8 to 9 minutes. Cool for several minutes on the baking sheets before moving.

EASY BROWNED BUTTER SNICKERDOODLES

Steps:

• Heat oven to 375°F.
• In 1-quart saucepan, heat butter over medium heat 5 to 8 minutes, stirring frequently, until light golden brown. Pour into large bowl; cool 5 minutes.
• Stir cookie mix, water and egg into browned butter with spoon until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. In small bowl, mix sugar, cinnamon, ginger and nutmeg. Roll balls in sugar-spice mixture. On ungreased cookie sheets, place balls 2 inches apart. Flatten slightly. Discard any remaining sugar-spice mixture after rolling balls.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

BROWN BUTTER SNICKERDOODLES SUBMITTED BY LYNNE HOWARD RECIPE BY TASTY

Steps:

• Whisk together the flour, baking soda, cream of tartar, ½ teaspoon cinnamon, and salt in a bowl and set aside.
• Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
• Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
• With an electric mixer, mix the butter and sugars until thoroughly blended.
• Beat in the egg, yolk, vanilla, and yogurt until combined.
• Add the dry ingredients slowly and beat on low-speed just until combined.
• Chill your dough for 3 hours or as long as possible in the refrigerator (important!).
• NOTE: You can place it in the freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! You want the dough VERY cold. If you desire a 'puffy' cookie, place them in the fridge overnight.
• Preheat the oven to 350°F (180°C).
• Once dough is chilled measure about 2 tablespoons of dough and roll into a ball.
• Meanwhile mix the rolling mixture in a bowl.
• Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches (5 cm) apart.
• Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies.
• Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
• Repeat with remaining dough.
• Enjoy!