How can you make a snickerdoodle better? Well, by adding browned butter! Browning is the secret to making almost anything better. Toasting spices, searing meat, getting out a cool little hand torch for the top of a creme brulee, caramelization and maillard reaction add tons of flavor. So when I saw the idea of browning the butter when making these snickerdoodles, I HAD to try them. And they were definitely worth trying. And trying again. That little plate of cookies didn’t last long, I’m afraid.
Start by whisking together your dry ingredients: flour, baking soda, cream of tartar, cinnamon, and salt.
Next, melt butter in a saucepan over medium heat. Make sure you whisk constantly so the butter doesn’t burn. After a few minutes, the butter will begin to brown on the bottom of the pan. Continue to whisk and take off heat as soon as it gives off a nutty aroma. Immediately transfer to a bowl to prevent burning. Cool for a few minutes.
With an electric mixer (or hand mixer, or spoon. You can totally go oldschool on this), mix butter and sugars until thoroughly blended.
Beat in the egg, yolk, vanilla, and yogurt until combined. The yogurt threw me. I don’t know if it’s normal in snickerdoodles, but it worked in these.
Now add in the dry ingredients slowly on low speed until just combined.
I don’t have a photo here, but make sure to wrap your dough in plastic wrap and chill it in the fridge for 30-60 minutes to rest. If you want a really puffy cookie, refrigerate overnight.
Once the dough has rested, measure out 2 tablespoons of dough at a time and roll into balls. Then roll in a mixture of granulated sugar and cinnamon,
Place on a cookie sheet 2 inches apart and bake 8-11 minutes, or until the edges turn golden brown.
Cool on the sheet at least 2 minutes, then finish cooling on a cookie rack.
Brown Butter Snickerdoodles
- FOR THE COOKIES:
- 2-½ cups All-purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cream Of Tartar
- ½ teaspoons Cinnamon
- ¼ teaspoons Salt
- 2 sticks Unsalted Butter
- 1-¼ cup Dark Brown Sugar
- ½ cups Granulated Sugar
- 1 Egg
- 1 Egg Yolk
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Plain Greek Yogurt
- FOR THE ROLLING MIXTURE:
- ¼ cups Granulated Sugar
- 2 teaspoons Cinnamon
Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt in a bowl and set aside. NOTE: Make sure your baking soda and cream of tartar are fresh!
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 in the refrigerator (important!) until the dough is cold about 30-60 minutes, or place in freezer for about 20 minutes if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! If you desire a puffier cookie, keep the dough in the fridge overnight.
Preheat the oven to 350ºF.
Once dough is chilled, measure about 2 tablespoons of dough and roll into balls. Meanwhile, mix the rolling mixture ingredients in a bowl. Roll balls in the cinnamon-sugar rolling mixture. Place dough balls on cookie sheet, 2 inches apart. If you desire a thinner cookie, flatten the tops of the cookies a tiny bit (very tiny) with your hand.
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.