Brown Butter Snickerdoodles Submitted By Lynne Howard Recipe By Tasty Food

BROWN BUTTER SNICKERDOODLES SUBMITTED BY LYNNE HOWARD RECIPE BY TASTY

Steps:

• Whisk together the flour, baking soda, cream of tartar, ½ 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, 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 just until combined.
• Chill your dough for 3 hours or as long as possible in the refrigerator (important!).
• NOTE: You can place it in the 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.
• Preheat the oven to 350°F (180°C).
• Once dough is chilled measure about 2 tablespoons of dough and roll into a ball.
• Meanwhile mix the rolling mixture in a bowl.
• Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches (5 cm) 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.
• Enjoy!

BROWN BUTTER SNICKERDOODLE COOKIES

Steps:

• 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 onto prepared baking sheets.
• Bake in the preheated oven until still slightly soft in the center and golden brown, 8 to 11 minutes.