I will admit it, I am a brown butter fanatic. Once I discovered this wonderful new way to use butter I was hooked. Ever since that first smell of the amazing nutty aroma and the almost caramel flavor of it in baked goods, I have bookmarked or tried almost every brown butter recipe that I have come across. These brown butter snickerdoodles were one of the first recipes I tried and they are absolutely delicious.
Snickerdoodles are one of my favorite cookies to begin with and adding brown butter to them just takes them to a whole new level. It is so worth the extra step to brown the butter. And as an added bonus, since you use melted butter instead of softened butter, it’s great for those of us who make cookies on a whim (guilty) or forget to take out butter to soften (also guilty). It can save you from the potential mess of trying to soften the butter in the microwave! Although, I have found you can place a wrapped stick of butter in a baggie and place it in warm water to soften- this works o.k. in a pinch. But you don’t have to worry about any of that with these- just bake and watch them disappear!
Brown Butter Snickerdoodles
Ingredients
For the Cookies
- 2 Sticks of unsalted butter
- 2-½ cups all purpose flour
- 1 tsp Baking Soda
- 2 tsp Cream Of Tartar
- heaping ½ tsp Cinnamon
- ¼ tsp Salt
- 1-¼ cup Dark Brown Sugar light brown works fine too
- ½ cups Granulated Sugar
- 1 Egg
- 1 Egg Yolk
- 1 Tbsp Vanilla Extract
- 1 Tbsp Plain Greek Yogurt
To roll cookies in
- ¼ cup Granulated Sugar
- 2 tsp Cinnamon
Instructions
For the cookies
- In a saucepan over medium heat melt butter, stirring occasionally. Continue to heat butter, you will notice that it will begin to foam, continue stirring frequently. After a couple of minutes you will notice the butter begin to brown and it will have a wonderful nutty aroma to it. Watch for this closely because it can go from browned to burned quickly. As soon it is browned remove it from the heat and immediately transfer the butter to your mixing bowl. Allow to cool for a few minutes.
- While butter is cooling- in a separate bowl mix together the flour, baking soda, cream of tartar, cinnamon, and salt and set aside.
- With an electric mixer, mix the butter and sugars until thoroughly combined.
- Add in the egg, yolk, vanilla, and yogurt and beat until light and fluffy
- Add the dry ingredients and beat on low speed just until combined.
- Chill your dough in the refrigerator until the dough is cold about 30-60 minutes. You can even refrigerate overnight if desired.
- Preheat the oven to 350º
- Mix the cinnamon and sugar in a small bowl. Roll chilled dough into balls- I use a heaping tablespoon cookie scoop to size them and the cookies are a decent size. (you will get more or less cookies depending on the size you make them) Roll them in the cinnamon/sugar mixture and place 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 and tops begin to crack. They will still be very soft.
- Cool on the baking sheet for a few minutes, then remove cookies and place on a cooling rack.
Notes
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is there anything i can use besides greek yogurt? my husband and i are probably 1 of 2 people in this world that don’t like greek yogurt.
I haven’t tried it, since I usually have greek yogurt on hand, but I believe sour cream would work just as well. They are often interchangeable 🙂
they look like yummy cookies!
They are definitely delicious! Thank you for your comments 🙂