Featured Recipe

Brown Butter Snickerdoodles 

December is the month of the cookie...you bake them, you exchange them and if you're anything like me good grief do you ever eat them.  In a sea of Christmas cookies, these brown butter snickerdoodles are always among my favorites.  The trick, I've found, is to make sure you don't shortchange yourself on the brown butter.  If you remove it from the burner prematurely you miss out on that incredible something-something that only brown butter can bring to the table.  If you like snickerdoodles, sugar cookies or deliciousness of any variety, you need to give these a try.  Hope you enjoy them!  

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:
¼ cup sugar
2 teaspoons cinnamon


Electric Mixer and Bowl (for the wet ingredients)
1 small bowl (for the egg & yolk)
1 medium bowl (for the brown butter)
1 large bowl (for the dry ingredients)
Measuring tools- 1 cup, 1/2 cup, 1/4 cup, teaspoon, 1/2 teaspoon. 1/4 teaspoon, tablespoon
Saran Wrap
Serrated Knife

Whisk together the 2 1/2 cups flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, 1/2 teaspoon cinnamon and 1/4 teaspoon salt in a bowl and set aside.  Melt 2 sticks (1 cup) butter in a saucepan over medium to medium low heat.  Once the butter begins to foam, whisk consistently for a couple of minutes until the butter begins to brown on the bottom of the saucepan.  Remove from heat when the butter begins to brown and gives 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, 1¼ cup packed brown sugar and 1/2 cup granulated sugar until thoroughly blended.

Beat in 1 egg, 1 egg yolk, 1 teaspoon vanilla, and 1 tablespoon greek yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined.  Chill your dough for 3 hours minimum or if time permits, overnight.

Preheat the oven to 350 degrees F. Once the dough is chilled measure about 2 tablespoons of dough and roll into a ball.  Heads up: the dough is gonna put up a fight but I found a serrated knife helps with the initial separating.

Mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl and roll balls in the mixture.  Place dough balls on a 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.  Cool the cookies on the sheets for at least 2 minutes, then transfer to a wire rack to cool completely.


Post a Comment