Monday, November 18, 2013

Brown Butter Snickerdoodles

Have you ever browned butter? If not, try it! It's an easy way to kick it up a notch in the kitchen, and the nutty caramel flavor really shines through in this recipe for brown butter snickerdoodles. 

We watched football with some friends yesterday, and in the company of many salty snacks, these melt-in-your-mouth cookies were a big hit! They turned out crisp around the edges and a little soft in the center, just the way I like them. Read on for the instructions, adapted from Ambitious Kitchen.

What You'll Need:
  • 2 1/2 cups gluten free flour (or all-purpose flour if gluten is your friend)
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon of salt
  • 1 cup of butter
  • 1 1/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg 
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon plain Greek yogurt (use the full-fat kind!)
  • Extra cinnamon and sugar for coating the cookies


  1. In a medium sized bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt.  Set aside.
  2. Melt the butter in a saucepan over medium heat. It will start to foam, so make sure you are whisking constantly (you don't want the butter solids to burn!). Continue cooking until the butter begins to brown and gives off a nutty aroma. Remove it from heat immediately and pour the butter into the bowl of your mixer. Let it cool for a few minutes before moving onto the next step. 
  3. Mix the butter and sugar (both granulated and brown) together on medium speed. Add the egg, egg yolk, vanilla, and Greek yogurt. 
  4. Add the dry ingredients (step 1 above) to the butter/sugar mixture and mix until just combined. 
  5. The cookie dough needs to refrigerate before baking, but it's a lot easier if you make the dough into balls first. Make dough into balls and roll them in cinnamon and sugar (combine about 1/4 cup of sugar and 2 teaspoons of cinnamon for this coating). Place the balls on a baking sheet and pop it in the fridge for at least three hours.
  6. Once the dough is chilled, place dough balls about 2 inches apart on a cookie sheet and bake at 350 for 8-10 minutes. You'll know they're done when the edges get golden brown but the middles still look a bit undercooked. 
  7. Cool the cookies on the cookie sheet for 2 minutes before transferring them to wire racks. Don't forget to sample one! They're really good hot out of the oven. 
Tip: If you don't have 3 hours to let the dough chill, try popping it in the freezer for about 30-45 minutes. I was short on time yesterday, and this method worked just fine!

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