@fromscratchwithbri: brown butter cinnamon roll snickerdoodles ❤︎︎ iced with a maple vanilla drizzle cookies: 1 cup (180g) unsalted browned butter, chilled at room temperature (still in liquid state) 3/4 cup (156g) granulated sugar 3/4 cup (163g) brown sugar, packed 2 eggs a splash of vanilla extract 3 cups (390g) all purpose flour 1 tsp (6g) baking soda 1 tsp (4g) baking powder 1/2 tsp (2.5g) salt 2 tsp (6.5g) cream of tartar 1 1/4 tsp (3g) cinnamon 1/4 tsp (0.5g) nutmeg 1/8 tsp (0.25g) ground cloves cinnamon roll filling: 6 tbsp (85g) unsalted butter, softened 1/3 cup + 2 1/2 tbsp (107g) brown sugar, packed 2 1/4 tsp (6g) all purpose flour 1 tbsp (8g) cinnamon 1/4 tsp (0.5g) nutmeg 1/2 tsp (2g) vanilla extract pinch of salt snickerdoodle coating: 1/2 cup (105g) granulated sugar 1 tbsp (8g) cinnamon maple vanilla glaze: 3/4 cup (86g) powdered sugar 1 tbsp (14g) maple syrup 1 tbsp (15.5g) milk a dash of cinnamon 1 tsp (4g) vanilla extract - line your cookie sheet with parchment paper and brown your butter over medium-high heat - transfer your butter to a heat safe bowl & place in the freezer until chilled *IMPORTANT: (I let mine come back to a solidified state but its better to keep at a liquid state for a easier dough to work with)* - start by making your cinnamon roll filling by combining all your ingredients until fully combined; softened butter, brown sugar, all purpose flour, cinnamon, nutmeg, vanilla extract & salt - place your filling in the fridge while you make your cookie dough - In a large bowl, add in your cooled browned butter, both of your sugars, eggs & vanilla until smooth - combine your dry ingredients; all purpose flour, baking soda, baking powder, salt, cream of tartar, cinnamon, nutmeg and ground cloves. - gently fold in your dry ingredients into your wet ingredients until no flour is showing - take a medium cookie scoop to evenly scoop out your snickerdoodles, flatten each cookie and place a dollop of your filling in the middle. roll back into a ball and roll your cookie in the cinnamon sugar mixture before placing on your lined cookie sheet - let your cookies chill in the fridge for about 30 minutes and pre-heat your oven to 365F (185C) in the meantime - make your maple vanilla glaze by whisking all the ingredients together; powdered sugar, maple syrup, milk, cinnamon & vanilla extract until your icing forms. you don’t want it to be too runny! - bake your cookies for 12 minutes, they might look a little underdone but they will cool and set on your wire rack to be the perfect chewy cookie! - let cool, drizzle with your icing & enjoy! #fyp #cinnamonroll #cookies #snickerdoodle #baking

fromscratchwithbri

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Wednesday 04 November 2026 19:17:45 GMT