Sunday, November 17, 2013

Brown Butter Snickerdoodles

When I made Brown Butter Salted Caramel Snickerdoodles, I froze some of the dough for later. This time, I omitted the salt and the caramel and was left with an equally delicious cookie - a classic snickerdoodle made with brown butter!

  • 2 1/2 cups flour
  • 1 tsp. baking soda
  • 2 tsp. cream of tartar
  • 1/2 tsp. ground cinnamon + 2 tsp. for rolling
  • 1/2 tsp. sea salt
  • 2 sticks unsalted butter
  • 1 1/4 c. dark brown sugar
  • 1/2 c. granulated sugar + 1/4 c. for rolling
  • 1 large egg
  • 1 egg yolk
  • 1 tbsp. vanilla extract
  • 1 tbsp. Greek yogurt, plain
  • 1/4 c. granulated sugar
  1. In a bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt
  2. Heat a large skillet over medium heat. Cut up butter and place in skillet, whisking constantly. After about 10 minutes, the butter will start to foam and become brown. This smells so heavenly!! Remove pan from heat, pour butter into another bowl, and let sit for about 20 minutes  
  3. In a stand mixer, combine the browned butter, dark brown sugar, and sugar and mix until blended. Add in egg, yolk, vanilla, and yogurt. Slowly add in the dry ingredients set aside earlier and mix until just combined
  4. Form the dough into a ball, cover with plastic wrap, and place in refrigerator for 45 minutes
  5. Turn oven on to 350 degrees
  6. Form dough into 24 balls and place on greased baking sheet or Silpat
  7. Mix together ground cinnamon and sugar in another bowl
  8. Roll balls of dough in cinnamon and sugar mixture and place back on cookie sheet
  9. Bake for about 9 minutes. Cool on a baking sheet for 5 minutes (don't rush this or the cookies will break and the caramel will seep out), and then transfer to cookie sheet until cooled.


Original recipe here

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