For the weekend and today's October challenge, I'm going to share with you one of my favorite snickerdoodle recipes. It's not just any snickerdoodle. These are brown butter snickerdoodles! I won't share my exact recipe, because like always, I modify them to suit my tastes. But I will share the original recipe :).
You're probably thinking... What's the difference? What the heck is brown butter???
My friends, brown butter is the most delicious substance known to mankind. It's essentially butter that has been browned in a pot. Good brown butter is a warm, caramel color that smells like heaven. The aroma is reminiscent of nutty, roasted hazelnuts. Want to learn how to brown butter? Go here.
These snickerdoodles are my favorite cookies. Ever. As you can see in my photos below, they're crispy on the outside, but when you bite into them, they're deliciously chewy and oh so yummy!
Recipe for Brown Butter Snickerdoodles from Ambitious Kitchen
- 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:
- 1/4 cup sugar
- 2 teaspoons cinnamon
- Whisk together the flour, baking soda, cream of tartar, 1/2 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!), or place in 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 degrees F. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll balls in cinnamon-sugar mixture. Place dough balls on 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. 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.
Recipe from Ambitious Kitchen. Photos are mine :).
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