Get ready to elevate your baking skills with these mind-blowing Chai Browned Butter Snickerdoodles that will transport your taste buds on an extraordinary culinary journey! Imagine a cookie that combines the rich, nutty depth of browned butter with the warm, aromatic spices of chai, creating a dessert that's not just a treat, but an experience. These aren't your ordinary snickerdoodles – they're a gourmet twist that will have everyone begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 cup sugar for rolling
Instructions
- Brown the butter in a light-colored saucepan over medium heat, stirring constantly. Watch carefully as butter melts, foams, and begins to develop golden brown specks at the bottom. This process takes about 5-7 minutes. Remove from heat and let cool for 10 minutes.
- In a large mixing bowl, combine the cooled browned butter with granulated sugar. Cream together until smooth and slightly lighter in color, about 2-3 minutes using an electric mixer.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until fully combined.
- In a separate bowl, whisk together flour, baking soda, salt, ground cinnamon, ground ginger, and ground cardamom to create the dry spice mixture.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Cover the dough and refrigerate for 30 minutes to allow flavors to meld and dough to firm up.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Place remaining 1/4 cup sugar in a small bowl for rolling. Scoop dough using a tablespoon, roll into balls, and coat completely in sugar mixture.
- Arrange cookie balls 2 inches apart on prepared baking sheets. Gently flatten each ball with the palm of your hand.
- Bake for 10-12 minutes, until edges are lightly golden and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Brown Butter Like a Pro: Use a light-colored saucepan to easily monitor the browning process. The key is constant stirring and watching for those golden-brown specks that signal maximum flavor development.
- Chill for Success: Don't skip the 30-minute refrigeration! This step allows the flavors to meld and prevents the cookies from spreading too much during baking.
- Spice Precision: Freshly ground spices will give your cookies a more intense and vibrant chai flavor. Consider toasting whole spices before grinding for an extra flavor boost.
- Sugar Rolling Technique: Roll the cookie balls generously in sugar for a beautiful crackled surface and delightful sweet crunch.
- Baking Perfection: Watch your cookies closely in the final minutes. The ideal snickerdoodle has golden edges but a soft, slightly underbaked center for that melt-in-your-mouth texture.
Nutrition Facts
Calories: 148kcal
Carbohydrates: g
Protein: 2g
Fat: 8g
Saturated Fat: g
Cholesterol: 41mg
