browned butter snickerdoodles
Some fresh baked snicks, post pat.
where to find me
the basics
— makes two dozen cookies
— takes half an hour, and a few hours to chill the dough
— highly recommend sandwiching with cream cheese frosting
the ingredients
— flour | 2 1/2 cups
— baking soda | 1 tsp
— cream of tartar | 2 tsp
— cinnamon | 1/2 tsp, plus more for rolling
— salt | 1/4 tsp
— butter | 1 cup
— dark brown sugar | 1 1/4 cups, packed
— eggs | 1 whole & 1 yolk
— vanilla extract | 1 tbs
— plain greek yogurt | 1 tbs
— sugar | 1/2 cup, plus 1/4 cup for rolling
the process
— in a medium bowl, combine flour, baking soda, cream of tartar, cinnamon, and salt and set aside
— brown the butter and allow to cool for 5 minutes
— once cooled, mix the butter and sugars until smooth, then beat in the eggs, vanilla, and yogurt
— gradually beat in flour mixture until just combined
— cover and chill the dough for 2-3 hours
— preheat oven to 350
— roll dough into 2 tbs balls, roll in cinnamon sugar mixture, and place on 2 parchment lined baking sheet
— bake for 8-10 minutes or until the edges are just firm
— give each cookie a little pat to flatten a bit right when you take them out of the oven, and allow to cool and firm up before serving or sandwiching with cream cheese frosting
notes
— not gluten free
— not dairy free
