I think if my boyfriend had to make a list of all the things he didn’t like about me, “not making the same cookies twice” would be somewhere near the top. For me, baking is kind of like reading. I love it, but unless it’s mind-blowing, can’t-put-it-down, literary perfection… I’m not going to read it again. I’m just not.
Chocolate chip cookies, oatmeal cookies, sugar cookies, snickerdoodles… these are the classics. I’ll bake them maybe once or twice a year. They’re good, but nothing I crave… except, every so often, when the mood strikes and I’ll set aside a rainy afternoon to revisit them.
Most of my reading falls into the “that looks new and exciting.” It’s how I stumbled into The Hunger Games and, my new love: anything Stephanie Plum. It’s a much-needed jolt from my predictable daily life.
Then there’s the Harry Potters and the Pride and Prejudices. The books I can’t stop thinking about. Whenever I close the last page of whatever I’m reading, I run right back to thinking about them. I want them in my life again as soon as possible.
Snickerdoodles just might be my least favorite cookie, but these. THESE.
They’re crispy thin, yet have these sugary, chewy centers I can’t explain… except I just did. Between the brown butter and that sultry dark brown sugar, they taste like a cross between snickerdoodles and gingerbread.
Basically I ate every last one of these cookies like it was my job… including the ones I froze for “cookie trays.” I did that and I am not ashamed. They are the Pride and Prejudice of Christmas cookies and, if I may be so bold, I’d just like to drop this truth here and now: brown butter in snickerdoodles = Mr. Darcy to every girl ever. Mind-blowing. Can’t put it down. Perfect.
I think you know.
Brown Butter Snickerdoodles