Brown Butter Snickerdoodles Submitted by Lynne Howard
Soft and chewy cinnamon sugar cookies with a nutty twist from the browned butter. These irresistible treats are perfect for satisfying your sweet tooth cravings.
Under 30 minutes
Under 30 minutes
for 20 cookies
- 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
- ¼ cup sugar (50 g)
- 2 teaspoons cinnamon
- Calories 110
- Fat 0g
- Carbs 23g
- Fiber 0g
- Sugar 12g
- Protein 2g
Estimated values based on one serving size.
- Whisk together the flour, baking soda, cream of tartar, ½ teaspoon cinnamon, and salt in a bowl and set aside.
- 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.
- Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
- With an electric mixer, mix the butter and sugars until thoroughly blended.
- Beat in the egg, yolk, vanilla, and yogurt until combined.
- Add the dry ingredients slowly and beat on low-speed just until combined.
- Chill your dough for 3 hours or as long as possible in the refrigerator (important!).
- 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.
- Preheat the oven to 350°F (180°C).
- Once dough is chilled measure about 2 tablespoons of dough and roll into a ball.
- Meanwhile mix the rolling mixture in a bowl.
- Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches (5 cm) apart.
- 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.
- 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.
- Repeat with remaining dough.
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