BROWN BUTTER SNICKERDOODLES

BROWN BUTTER SNICKERDOODLES The most soft and chewy Snickerdoodle cookies with a delicious Brown Butter Frosting! INGREDIENTS 1/2 cup butter 1 roll (16.5 oz) Pillsbury refrigerated sugar cookies 3 Tablespoons plus 1 teaspoon cinnamon-sugar 1/2 cup all-purpose flour 1 egg 1 1/2 cups powdered sugar 3 Tablespoons half-and-half INSTRUCTIONS GET THE FULL RECIPE INSTRUCTIONS OVER AT PILLSBURY.COM 1 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. 2 Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. 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. 4 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. 5 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. these are so easy and so yummy