I am no different.
The minute I saw the very title of this recipe, I said aloud, "Well, that's happening." I conveniently decided that I 'needed to' make cookies for my husband's students again. They are an excellent excuse for me to try new baked goods.
Do I even need to tell you these are amazing?
They taste like snickerdoodles and molasses cookies got together and made sweet, sweet love. They taste like caramel and cinnamon and sugar and toasted nuts. They taste like comfort and coziness and Christmas.
So, uh.....make them, maybe.
-2 3/4 cup all purpose flour
-2 teaspoons 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
1. 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.
2. 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.
3. Chill your dough for 2 hours in the refrigerator (important!). You want the dough cold (so that it firms up enough for you to roll it into balls).
4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1½ 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.
5. 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.