Sparks from the Kitchen

Brown butter takes classic snickerdoodles up a huge notch. Yum. Make them.

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Brown Butter Snickerdoodles

Ingredients:

Cookie Dough:

• 2 & 1/2 cups AP flour
• 1 tsp baking soda
• 2 tsp cream of tartar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 sticks unsalted butter
• 1 & 1/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 tbsp vanilla extract
• 1 tbsp plain greek yogurt (not low or no fat)

Cinnamon Sugar Coating:

• 1/4 cup granulated sugar
• 2 tsp cinnamon

Instructions:

1. Preheat oven to 350 and prepare baking sheets with parchment paper and set aside.
2. Whisk the cinnamon sugar coating ingredients together in a shallow bowl and set aside.
3. Place both sticks of butter into a medium sauce pan set over medium heat. Whisk and continue to cook until butter foams and eventually begins to brown on the bottom of the pan and start to smell nutty. It can take quite a few minutes so be patient and let it take it’s time.  When it’s browned pour the butter into a dish and place in the fridge to cool.
4. While the butter’s cooling whisk the flour, baking soda, cream of tartar, cinnamon and salt in a bowl and set aside.
5. In the bowl of a stand mixer combine the butter and sugars until thoroughly blended. Add the egg, yolk, vanilla and yogurt and mix until combined. Then, a little at a time, add the dry ingredients and mix on low speed until thoroughly combined. Do not overbeat.
6. Roll the dough into a ball, wrap in plastic, and chill in the fridge for 30 minutes.
7. Once the dough is chilled roll the dough into 1 tbsp balls, gently roll them around in the cinnamon sugar coating and place them on the prepared baking sheet about an inch apart. Gently give them a little tap on the top of the cookies to flatten ever so slightly.
8. Bake 11-13 minutes for soft cookies, a few minutes more for crisper.
9. Cool the cookies on the baking sheet for a few minutes then transfer from the baking sheet to cooling racks.

Adapted from tastykitchen.com