Browned Butter Snickerdoodles
Recipe By: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen cookies
 
Ingredients
  • 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 yogurtFOR THE ROLLING MIXTURE
  • ¼ cup sugar
  • 2 teaspoons cinnamon
Preparation Instructions
  1. 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.
  2. In a medium mixing bowl, combine the flour, baking soda, cream of tarter, ½ teaspoon of cinnamon and salt and set aside.
  3. 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.
  4. Add the dry ingredients and beat until combined.
  5. Chill the dough for at least 3 hours.
  6. Preheat the oven to 350˚.
  7. 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.
  8. 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.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/02/browned-butter-snickerdoodles/