A couple batches of cookies ago I made browned butter chocolate chip cookies, they were pretty good but didn’t stay soft once cooled so I haven’t bothered with posting the recipe. I insist on cookies remaining soft and chewy after cooling or they aren’t worth my time.
However, soon after making those, it was brought to my attention by my sister, Kirsten, that I needed to make browned butter snickerdoodle cookies.
I couldn’t stop thinking about it.
Then the kids were being really good one day, they did all their chores without complaining, they doddled around a lot but they did them, so I thought a reward was in order.
For me.
For doing such a great job training my children……
Don’t worry, they complained the next day.
No perfect little robot children here….yet.
I digress.
So we made these scrumptious cookies.
Soft as pillows.
Sweet as…sugar? Because they are covered in sugar. Yes.
They were so completely amazing that I ate roughly…half the batch. Then told my kids they could only have a couple because we had to save some for daddy.
I said to save exactly 3 cookies for daddy.
They saved him half of one cookie. Half.
That is probably worse than none at all. Poor guy. He was a little sad. So at the same time as I was making dinner, I made more dough. He opted for chocolate chip, but I had some little experiments in mind for those (more browned butter – I’m on a kick). They will be posted eventually. I think. Anyway, I made the dough and stuck it in the fridge.
So as the kids were heading off to bed, I pulled out the dough and started baking cookies. It was their punishment for eating all of the other cookies (don’t tell anyone it was actually me…).
Poor little children.
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon cinnamon
- ¼ teaspoon of salt
- 2 sticks butter
- 1¼ cup packed dark brown sugar
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
FOR THE ROLLING MIXTURE - ¼ cup sugar
- 2 teaspoons cinnamon
- First brown the butter by placing it in a large saucepan, use a large one since when the butter starts to brown it usually foams up a bunch. Place it over medium-high heat, stirring as it melts. Keep a close eye on it, it’s kinda like making caramel, once it starts to turn it will brown quickly. Once you see it start to quickly foam, it’s browned so remove from the heat and set aside.
- In a medium mixing bowl, combine the flour, baking soda, cream of tarter, ½ teaspoon of cinnamon and salt and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment cream together the butter and sugars until fluffy, about 3 minutes. Then add the egg, egg yolk, yogurt, and vanilla extract and beat on the slowest speed until combined.
- Add the dry ingredients and beat until combined.
- Chill the dough for at least 3 hours.
- Preheat the oven to 350˚.
- Combine the ¼ cup sugar and 2 teaspoons cinnamon in a small bowl. Roll the dough into balls or use a scoop and then coat in the cinnamon and sugar mixture. Place on a baking sheet at least 2″ apart.
- Bake cookies about 8-10 minutes or until the edges start to look golden. It’s ok if they don’t quite look done in the middle, they will be perfect when cooled. Allow to cool on the tray about 5 minutes and then remove to a wire rack to cool completely.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
