Description
These Brown Butter Snickerdoodle Cookies offer a rich twist on the classic snickerdoodle, incorporating nutty browned butter and a touch of Greek yogurt for extra moisture. Rolled in a cinnamon-sugar mixture and baked to golden perfection, these cookies deliver a soft, puffy texture with a perfectly crisp edge, making them an irresistible treat for any occasion.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 1/4 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon plain Greek yogurt
For Rolling Mixture
- 1/4 cup sugar
- 2 teaspoons cinnamon
Instructions
- Brown the Butter: Place the unsalted butter in a large saucepan over medium heat. Whisk constantly as the butter begins to crackle and foam. Continue whisking until the butter turns a golden amber color and emits a nutty aroma. Immediately remove from heat and transfer to a medium bowl to cool for 5-10 minutes until cool enough to touch.
- Mix Sugars with Brown Butter: Add the cooled browned butter to the bowl of an electric mixer along with the dark brown sugar and granulated sugar. Mix on medium speed for about 1 minute until combined.
- Add Eggs, Vanilla, and Yogurt: Incorporate the large egg, egg yolk, vanilla extract, and plain Greek yogurt into the mixture. Beat on medium speed for 1-2 minutes until the mixture is well combined, smooth, and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour, baking soda, cream of tartar, ½ teaspoon cinnamon, and salt. Gradually add the dry ingredients to the wet mixture in the mixer. Beat on medium-low speed just until combined to form the dough.
- Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for 2-3 hours or overnight for best results. Alternatively, you can chill in the freezer for 30-45 minutes if short on time, though it may affect texture. For a puffier cookie, longer chilling overnight is recommended. You may roll dough into balls before chilling to make baking easier.
- Preheat Oven and Prepare Dough Balls: Preheat oven to 350°F (175°C). Remove chilled dough and scoop about 2 tablespoons per cookie, rolling each into a ball. If dough is too hard, let it sit at room temperature for 10-20 minutes while oven preheats.
- Roll in Cinnamon-Sugar: Mix together ¼ cup sugar and 2 teaspoons cinnamon in a bowl. Roll each dough ball thoroughly in the cinnamon-sugar mixture.
- Bake Cookies: Place cinnamon-sugar coated dough balls onto cookie sheets spaced about 2 inches apart. Bake for 8-12 minutes, or until cookie edges turn golden brown. The centers may appear slightly underbaked but will firm up as cookies cool. If you prefer crispier cookies, bake a bit longer.
- Cool Down Cookies: Let baked cookies cool on the baking sheets for at least 5 minutes before transferring them to a wire rack to cool completely. Repeat baking with remaining dough. This recipe makes approximately 24 cookies.
Notes
- Constant whisking during the browning of butter is crucial to prevent burning and achieve a rich nutty flavor.
- Chilling the dough enhances flavor and texture; overnight chilling yields puffier cookies.
- Rolling dough into balls before chilling makes baking faster and easier.
- Cookies will look slightly underdone in the center when taken out of the oven but will firm as they cool.
- Adjust baking time depending on whether you prefer soft or crispier cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg
