Brown Butter Snickerdoodles

brownbuttersnickerdoodles
My obsession with snickerdoodles is no secret here on the blog.  I probably could make a category for just snickerdoodles.  You can find snickerdoodles of all kinds here, here, here, here, here, and here.  Phew.  I love a good snickerdoodle.  My memories go way back to when I was a kid and would help my mom make snickerdoodles in the kitchen.  But the thing is, I also love brown butter.  Combine the two….  OH MY GOSH!

brownbuttersnickerdoodle2

Not only was this the absolute perfect recipe to make a good snickerdoodle, the brown butter added to it gave it such a nutty and delicious flavor.  My husband was slowly eating all of the cookies as I was trying to photograph them.  I may or may not have had four while shooting them.  I’ll let you decide on that one.  🙂  The inside of the snickerdoodle stays so soft and chewy even when cooled hours later.   They were absolutely uh-mazing!!  You will definitely not be disappointed if you make these.  And I promise you that you will make them again and again!

5.0 from 1 reviews
Brown Butter Snickerdoodles
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 2½ cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon cinnamon
  • ¼ teaspoon of salt
  • 1 cup unsalted butter
  • 1¼ cup packed dark brown sugar (light will also work)
  • ½ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoons vanilla extract
  • 1 tablespoon plain greek yogurt
  • For the rolling mixture:
  • ¼ cup sugar
  • 2 teaspoons cinnamon
Instructions
  1. In a medium saucepan, add 1 cup butter and melt over medium heat. Continue to whisk the butter once melted. It will start to foam at the top and you will see the color of the butter change to brown. This process only takes about 5 minutes and the turn happens quickly. Remove the pan from the heat and allow to cool for a few minutes.
  2. In a mixing bowl, whisk together flour, baking soda, cream of tarter, cinnamon, and salt. Set aside.
  3. Using a mixer, beat together brown sugar, sugar and slowly add the brown butter until mixed together. Add egg, egg yolk, vanilla, and greek yogurt. Mix on low until all is incorporated. Slowly add in flour mixture and mix on low until combined.
  4. Wrap the dough up in plastic wrap and chill for at least one hour up to three. Once ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper or lightly spray with cooking spray. Set aside.
  5. Scoop the dough out about 2 Tablespoons in size. Roll into a ball. Combine the ¼ cup sugar and 2 teaspoons cinnamon in small mixing bowl. Roll the dough balls in the rolling mixture. Place 2 inches apart on the cookie sheet.
  6. Bake for 8-11 minutes or until the edges are lightly brown. Transfer to a wire rack to cool. Enjoy!

Recipe source Ambitious Kitchen

Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
Previous Post
limechipotlehummus

Lime Chipotle Hummus

Next Post
honeylimepoppyseedfruitsaladtitle

Honey Lime Poppy Seed Fruit Salad

Comments

  1. These are probably your most gorg cookies EVER! Pinned! I’ve always loved this recipe of Monique’s too!

  2. Yum, girl!! These look amazing.

  3. Will have to try these, have never made snickerdoodles. I may have to try them with a Chai Spice mix – yum

  4. These look like I could devour 4 or 5 too! I always forget about Snickerdoodles.

  5. Hey lady. So glad you loved the cookies! They are one of my favorites. Enjoy!

  6. I made these today and oh my heck…WONDERFUL! I did change one small item. I did not have any Greek yogurt and didn’t want to buy any since its not something we eat much of. So I used Sour Cream instead. WONDERFUL! It is also my first browned butter attempt. WONDERFUL! thank you.

  7. Those look absolutely perfect!

  8. Jocelyn says:

    These cookies are awesome! They helped conquer my fear of making browned butter (which turned out to be ridiculously easy!). My cookies turned out considerably flatter than yours, but nobody complained. This could be because I only used 1 tsp. cream of tartar instead of 2 tsp. (in my experience cream of tartar can give cookies a funny taste). Anyway, my family loves these, and I will be making them again. Thank you!

  9. I love cinnamon, so I add cinnamon chips to mine!

  10. Is it ok to leave the dough in the fridge for 5 or so days before baking? Thanks

Speak Your Mind

*

Rate this recipe: