

Brown Butter Snickerdoodle 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 (1 cup) unsalted 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 rolling mixture:
- ¼ cup sugar
- 2 teaspoons cinnamon
Instructions
- 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!), or place in 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 degrees F. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Meanwhile mix ¼ cup sugar and the 2 teaspoons cinnamon in a bowl. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches 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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I guess minds as awesome as ours just think too much alike :). Benjamin ate 10 of these in one sitting. Granted, he just played ball for three hours but still! My kids have already asked me to make them again!
I figured yours didn’t last as long as mine! Ours didn’t last long either, but 10 in one sitting! Growing boys, I guess. Awesome minds works for me.
Yummm, cookies! New email follower via Feed Me Friday Blog Hop!
So happy to hear it! Glad to have you on board.
Mmmmm after reading your description my mouth is watering!
Thanks for linking up to our Crafty Thursday Obsessions link up, hope to see you back this week
We are glad to link with you Michelle. I had a friend tell me last night that her family tried the recipe and loved it too. When more that many families like it, you know it has to be good.
Love your pictures! Very cute. And extremely enticing! I’ve had brown buttered snickerdoodles, but not brown sugar. Sounds like a recipe I will be trying!!
I have been working on my photography, it is nice of you to notice. Thanks Jeni!
Yum! Snickerdoodles are one of my favorite cookies. I have never had them with brown sugar but these sound delicious.
We really enjoyed them Shannah. It is so nice to get your comment. – Sherri