Cinnamon sugar is my vice. In fact, my vision of heaven, heavily involves cinnamon sugar. Maybe it’s because my granny would make me cinnamon toast (crusts cut off) and oatmeal, every morning that I stayed with her. (I still to this day eat oatmeal pretty much every morning.) So…the very thought of rolling an already delectable cookie treat, in a bowl of cinnamon sugary goodness, is almost too much for me to bear. SOOOOO good!
That being said, I had a hankering for a snickerdoodle, and set off to Pinterest to see if there were any interesting recipes to spice up my regular way of making them. I came across this “Brown Butter Snickerdoodle” (that gets its name from literally browning the butter before using it as a base in your cookie dough) &…all I can say is WOW!
Give them a try for yourselves. You will not be disappointed. The “brown butter” used in this recipe, really kicks these babies up a notch and gives them almost a carmelized/nutty flavor. They are by far the best snickerdoodles I have ever tasted.
Brown Butter Snickerdoodle Cookies
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon cinnamon
- ¼ teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 1¼ cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- For rolling mixture:
- 1/4 cup sugar
- 2 teaspoons cinnamon
- Whisk together the
flour, baking soda, cream of tartar, 1/2 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 (I did this all by hand), 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 (or by hand) 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. (I refrigerated for 3 hours. You’ll need to let the dough sit on the counter and thaw for 10-15 minutes -or longer- so that it’s workable. It is very “crumbly” when you first pull out of fridge. Don’t worry, you didn’t mess it up 😉
- Preheat the oven
to 350 degrees F. Once dough is chilled measure about 2 tablespoons of
dough and roll into a ball. Meanwhile mix 1/4 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.
You will LOVE the brown butter, and I assure you that these will be unlike any snickerdoodle you’ve ever had! (In a good way!) I plan on trying the brown butter mixed in with a batch of chocolate chip cookies…I may even use a sprinkle of sea salt. 😉 Enjoy!