The lesson: We should’ve been putting brown butter and snickerdoodles together a long time ago!
1. Heat oven to 350°F. In 1-quart saucepan, cook butter over medium heat, 8 to 10 minutes, stirring frequently, until light golden brown. Remove from heat; cool 10 minutes.
2. In large bowl, break up cookie dough. Add 3 tablespoons of the cooled butter, the flour and egg; stir with spoon or hands until well blended. Shape cookie dough into 32 (1 1/4-inch) balls. Roll balls in 3 tablespoons of the cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets.
3. Bake one cookie sheet at a time 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.4. Meanwhile, in small bowl, beat remaining cooled butter, powdered sugar and half-and-half with whisk, adding enough half-and-half to make smooth and creamy. Spread over each cookie, then evenly sprinkle with remaining 1 teaspoon cinnamon-sugar.
You can find this recipe and other great ones just like it on the Pillsbury website!
You can also join our Private Facebook Page here so that you are sure to NEVER miss another one of our deals!
This post may contain affiliate links