I had some dough leftover in the freezer from when I made Brown Butter Salted Caramel Snickerdoodles. I wanted to make them again, but sadly I didn't have any caramels around. So instead I omitted the caramel and out came a new cookie - brown butter salted snickerdoodles!
If I were to make these again, I would double everything and then freeze half of it for a rainy day - or in my case a snowy day!
Ingredients:
- 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 more for topping
- 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 c. caramel cut into 1/2 inch by 1/2 inch chunks
- 1/4 c. granulated sugar
- In a bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt
- 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
- 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
- Form the dough into a ball, cover with plastic wrap, and place in refrigerator for 45 minutes
- Turn oven on to 350 degrees
- Form dough into 24 balls and place on greased baking sheet or Silpat
- Mix together ground cinnamon and sugar in another bowl
- Roll balls of dough in cinnamon and sugar mixture and place back on cookie sheet
- Top with sea salt
- 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.
Kelsey
Original recipe here
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