Brown Butter Snickerdoodles
INGREDIENTS
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1/2 cup butter
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1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
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3 tablespoons plus 1 teaspoon cinnamon-sugar
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1/2 cup all-purpose flour
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1 egg
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1 1/2 cups powdered sugar
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2 to 3 tablespoons half-and-half
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1
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Heat oven to 350°F. In 1-quart saucepan, cook butter 8 to 10 minutes, stirring frequently, until light golden brown. Remove from heat; cool 10 minutes.
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2
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Meanwhile, let cookie dough stand at room temperature 10 minutes to soften.
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3
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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. Pl
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4
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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.
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5
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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.
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