This post was initially just a bunch of gibberish. I started typing this with a cookie hanging out of my mouth in a furious ecstatic state (or just a sugar high, possibly) and soon realized the depths of deliciousness this cookie had driven me to made me not able to form, like, actual words to describe how awesome it is. If you’re baking something, you almost can never go wrong with a good snickerdoodle, but add some brown butter to that snickerdoodle (I assume we all know how I feel about brown butter right?) and what you end up with is some serious cookie love. This is going to be a short entry because there are more cookies staring at me from their plate. Get in my mouth, cookies…
Brown Butter Snickerdoodles
recipe from Ambitious Kitchen
2 1/2 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon cinnamon
1/4 teaspoon of salt
2 sticks (!) of butter (worth it, trust me)
1 1/4 cups brown sugar
1/2 cup white sugar
1 egg and 1 egg yolk
1 teaspoon vanilla
1 Tablespoon greek yogurt (plain)
1/4 cup sugar
2 teaspoons cinnamon
Line some cookie sheets with parchment.
Whisk the flour, baking soda, cream of tartar, 1/2 teaspoon of cinnamon and salt together. Set aside.
In a large saucepan, place your butter sticks. I know that’s an awkward sentence but it stays. Heat the butter over medium letting it melt. Swirl the pan gently once in awhile so you don’t burn anything, but let it cook until it starts foaming and you see (and smell!) wonderful brown butter forming. Just watch this so nothing burns okay? When it turns a lovely golden brown, pull it off the fire and immediately scrape into a bowl. Let it sit for a few minutes to cool.
Place the butter and both sugars in your mixing bowl of your stand mixer. Mix them together until evenly blended. Add in the egg, the yolk, the vanilla, and yogurt and blend together. Add in your dry ingredients a little a time and mix until everything is just combined and no streaks of flour remain. Pop your bowl in the fridge for 20-30 minutes. Mix together the remaining sugar and cinnamon for your cookie coating. Set aside.
Preheat the oven to 350.
Roll a tablespoon or so of dough into balls, roll those in the sugar-cinnamon mixture and place on your prepared cookie sheets 2 inches apart. I didn’t flatten mine – I left them in balls and they flattened by themselves just fine. Bake for about 10 minutes (until cookies are very lightly browned on the edges – you want to underbake them a little so they’ll stay soft). Let ’em cool on cooling racks and then EAT THEM.