Brown Butter Snickerdoodles Submitted by Lynne Howard
4.8(670)
Cook Time
-
Total Time
-
Yield
20 cookies
Ingredients
2 ½ cups all-purpose flour (315 g)
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon cinnamon
¼ teaspoon salt
2 sticks unsalted butter
1 ¼ cups dark brown sugar (250 g), packed
½ cup granulated sugar (100 g)
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 tablespoon plain greek yogurt
Rolling Mixture
¼ cup sugar (50 g)
2 teaspoons cinnamon
Nutrition Info
Calories 109
Fat 0g
Carbs 23g
Fiber 0g
Sugar 12g
Protein 2g
How to Make It
1. Step
Whisk together the flour, baking soda, cream of tartar, ½ teaspoon cinnamon, and salt in a bowl and set aside.
2. Step
Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
3. Step
Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
4. Step
With an electric mixer, mix the butter and sugars until thoroughly blended.
5. Step
Beat in the egg, yolk, vanilla, and yogurt until combined.
6. Step
Add the dry ingredients slowly and beat on low-speed just until combined.
7. Step
Chill your dough for 3 hours or as long as possible in the refrigerator (important!).
8. Step
NOTE: You can place it in the freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! You want the dough VERY cold. If you desire a 'puffy' cookie, place them in the fridge overnight.
9. Step
Preheat the oven to 350°F (180°C).
10. Step
Once dough is chilled measure about 2 tablespoons of dough and roll into a ball.
11. Step
Meanwhile mix the rolling mixture in a bowl.
12. Step
Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches (5 cm) apart.
13. Step
Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies.
14. Step
Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
