brown butter snickerdoodle cookies

Ingredients

• Servings: 2
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup butter
• 1 1/4 cups packed dark brown sugar
• 1/2 cup white sugar
• 1 large egg
• 1 egg yolk
• 1 tablespoon plain greek yogurt
• 1 teaspoon vanilla extract
• 1/4 cup white sugar
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 8 hrs 30 mins


• whisk flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt together in a bowl.
• melt 1 cup butter in a saucepan over medium heat. cook, whisking constantly, until butter foams, starts to brown, and has a nutty aroma, 2 to 5 minutes. pour butter into a bowl and stir to cool.
• beat browned butter, brown sugar, and 1/2 cup white sugar together in a bowl until well-mixed. add egg, egg yolk, yogurt, and vanilla extract; beat until smooth. stir flour mixture into butter mixture until dough is just-combined. cover the bowl with plastic wrap and refrigerate until firm, 8 hours to overnight.
• preheat oven to 350 degrees f (175 degrees c). grease 2 baking sheets.
• whisk 1/4 cup white sugar and 2 teaspoons cinnamon together in a shallow bowl.
• divide cookie dough into 2-tablespoon portions and roll into balls. roll balls in cinnamon-sugar mixture until coated; place 2-inches apart prepared baking sheets.
• bake in the preheated oven until still slightly soft in the center and golden brown, 8 to 11 minutes.