Recipe

Brown Butter Snickerdoodles Submitted by Lynne Howard

Name: Brown Butter Snickerdoodles Submitted by Lynne Howard
Cook time: 3 h 26 min
Total time: 3 h 26 min
Yield: 20 servings
Ingredients: 315 gram all-purpose flour; 1 teaspoon baking soda; 2 teaspoon cream of tartar; ½ teaspoon cinnamon; ¼ teaspoon salt; 2 stick unsalted butter; 250 gram dark brown sugar; 100 gram granulated sugar; 1 large egg; 1 egg yolk; 1 teaspoon vanilla extract; 1 tablespoon plain greek yogurt; 50 gram sugar; 2 teaspoon cinnamon

dessertsnackVegetarianNut-FreeShellfish-FreeSoy-FreeSesame-Free

Ingredients

all-purpose flour11 oz
baking soda1 teaspoon
cream of tartar2 teaspoon
cinnamon½ teaspoon
salt¼ teaspoon
unsalted butter2 stick
dark brown sugar8¾ oz
granulated sugar3½ oz
large egg1
egg yolk1
vanilla extract1 teaspoon
plain greek yogurt1 tablespoon
sugar1¾ oz
cinnamon2 teaspoon

Instructions

1
Whisk together the flour, baking soda, cream of tartar, ½ teaspoon cinnamon, and salt in a bowl and set aside.
2
Melt butter in a saucepan over medium heat.
3
The butter will begin to foam.
4
Make sure you whisk consistently during this process.
5
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.
6
Immediately transfer the butter to a bowl to prevent burning.
7
Set aside to cool for a few minutes.
8
With an electric mixer, mix the butter and sugars until thoroughly blended.
9
Beat in the egg, yolk, vanilla, and yogurt until combined.
10
Add the dry ingredients slowly and beat on low-speed just until combined.
11
Chill your dough for 3 hours or as long as possible in the refrigerator (important!).
12
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.
13
Fridge is always best!
14
You want the dough VERY cold.
15
If you desire a 'puffy' cookie, place them in the fridge overnight.
16
Preheat the oven to 350°F (180°C).
17
Once dough is chilled measure about 2 tablespoons of dough and roll into a ball.
18
Meanwhile mix the rolling mixture in a bowl.
19
Roll balls in cinnamon-sugar mixture.
20
Place dough balls on cookie sheet, 2 inches (5 cm) apart.
21
Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown.
22
They will look a bit underdone in the middle, but will continue to cook once out of the oven.
23
Bake longer if you like crispier cookies.
24
Cool the cookies on the sheets at least 2 minutes.
25
Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
26
Repeat with remaining dough.
27
Enjoy!