If there's one cookie you need to make this holiday season, this is it! Brown butter snickerdoodles. I mean who doesn't love brown butter and then chewy cinnamon snickerdoodles. They were delicious and I'll be making them again and again.
2 1/2 cups flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp cinnamon
1/4 tsp salt
2 sticks unsalted butter
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
1 tsp vanilla extract
1 Tbsp vanilla greek yogurt
1/4 cup sugar
2 tsp cinnamon
In a bowl, mix together the flour, baking soda, cream of tartar, 1/2 tsp cinnamon and salt and set aside. In a medium saucepan, melt the two sticks of butter over medum heat. Brown the butter until it gives off a nutty aroma. Immediately transfer the butter to bowl to prevent burning. Set aside to cool for a few minutes.
In the bowl of an electric mixer, mix the cooled brown butter and both sugars until completely blended. Beat in the egg, yolk, vanilla and yogurt until combined. Add the dry ingredients slowly and beat on low-speed until just combined.
The dough will be very soft. Chill the dough for at least 3 hours in the refrigerator, longer if possible.
Preheat oven to 350 degrees. In a small bowl, mix together the sugar and cinnamon. Once the dough is chilled, measure about 2 tablespoons of dough and roll into a ball. Roll the balls in a cinnamon-sugar mixture. Place the balls on a cookie sheet about 2 inches apart.
Bake for 8 to 11 minutes or until the edges of the cookies begin to turn golden brown. They will look slighly underdone in the middle but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes and then remove the cooled cookies from the baking sheets onto a wire rack to completely cool.
Source: Ambitious Kitchen
1 comment:
I just made these this morning. They are awesome!
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