• 9479a0f39c348bb98adc9ee691f8006f

Brown Butter Snickerdoodles

A sweet, classic cookie.

Prep
Cook
Serves 20people
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Ingredients
2 1/2
cup All purpose flour
1
tsp Baking soda
2
tsp Cream of tartar
1/2
tsp Cinnamon
1/4
tsp Salt
1
cup Unsalted butter
1 1/4
cup Packed dark brown sugar
1/2
cup Granulated sugar
1
large egg plus 1 egg yolk
1
tsp vanilla extract
1
tbs plain greek yogurt
1/4
cup sugar, separated
2
tsp cinnamon, separated
Directions
1.
Whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl and set aside.
2.
Melt butter in a saucepan over medium heat. The butter will begin to foam. 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.
3.
With an electric mixer, mix the butter, brown sugar, and 1/2 cup granulated sugar 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.
4.
Chill dough overnight
5.
Preheat the oven to 350 degrees.
6.
Once dough is chilled measure about 2 tbs of dough and roll into a ball.
7.
Meanwhile mix 1/4 cup sugar and the 2 tbs cinnamon in a bowl. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches apart.
8.
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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