Brown Butter Snickerdoodles


If you love Pinterest like I love Pinterest, then you'll already know about the existence of brown butter snickerdoodles.  How could you not?  Their tasty visage is plastered all over that website, begging the collective dreamy sighs of thousands of enterprising bakers.

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.

Brown Butter Snickerdoodles (from Ambitious Kitchen)
-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.

Note from Heather:  What's with all the excessive bolding and underlining, you ask?  Well, it's really important that you take these out, even if they look underdone.  The best ones I turned out were ones that alllllmost fell apart when I slid a spatula under them after the "2 minute cooling on the baking sheet"-mark.  They should be paunchy and doughy in the center when you take them out.  As the recipe says, they will continue to bake for those 2 minutes they're out of the oven.  The cookies I left in the oven longer than necessary turned out teeth-shatteringly hard after just 1 day. vigilant, hmmmkay?