Oh hey there. It’s finally Friday and I couldn’t be happier!
Why? Um, because it’s the weekend which means I can cook the five butternut squashes sitting on my counter, drink wine, definitely bake a cake or something, YouTube Joe Biden’s laugh during the debates, catch up on Dexter, go to the apple orchard and make pie, get a pedicure, run until my legs fall off because my best friend just told me we’re running a race in TWO WEEKS, eat a kale salad because I’m trying to be healthy, and do the obvious stalking of Trader Joe’s for a good two hours. No biggie.
One more thing that needs to be added to my giant to-do list? ABSOLUTELY making more of these cookies. Seriously, snickerdoodle cookies… with brown butter! We need to have a conversation about these babies.
These are extraordinary snickerdoodles. And when I mean extraordinary, I mean that they taste like no other snickerdoodle in the world.
IN THE FREAKING WORLD.
Update: Here’s a fun video I made with Gold Medal Flour on how to make these Brown Butter Snickerdoodles!
Okay… I apologize for that writing in caps, I just drank a shot of espresso and watched the political debates so I’m a little hyped up and I don’t even follow politics. I usually just make cookies for political watching parties and pretend like I know what’s going on. But I don’t know was it just me, or was that debate seriously entertaining?
Anyway let’s get back to the cookies, because from what I can tell you guys really, really like my cookies. So I can’t really disappoint you now; I feel like I have something I need to live up to!
Now If you aren’t familiar with what a snickerdoodle is, it’s traditionally a sugar cookie rolled in a cinnamon-sugar mixture with the addition of cream of tartar in the dough for that bit of tang flavor. They’re amazing, and I swear there’s just something about snickerdoodles that are cozy and comforting around this time of year.
I used dark brown sugar in my dough, because frankly, it’s awesome and I find that a higher ratio of brown sugar vs. granulated sugar always makes a cookie more chewy and rich with that tiny hint of a caramel flavor. Of course I used an extra egg yolk for richness and added brown butter too! I find that brown butter is sort of a necessity in life; it brings a gorgeous flavor and acts like man-bait. I am serious by the way.
If you don’t know how to brown butter, I’ve created a step-by-step tutorial to show you how to make the magic happen.
These cookies are simply perfect in texture and flavor. The outside is crispy, but the inside is gooey, flavorful (from that brown butter baby), and incredibly soft. Could you imagine eating these while sipping a chai tea latte?! Swoon!
So I know you probably have a million things to do this weekend.
But perhaps you can add these delicious little cookies to your list too?
Brown Butter Snickerdoodle Cookies
Deliciously soft & chewy snickerdoodle cookies with a caramel-like flavor from brown butter. These incredible cookies will be your new go-to snickerdoodle recipe!
- Dry ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon cinnamon
- ¼ teaspoon salt
- Wet ingredients
- 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.
Make your brown butter: 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. Makes about 24 cookies.