Browned Butter Snickerdoodles

Ever since I made these, I had been itching to make something else with some irresistibly scrumptious browned butter.
This recipe had caught my eye and been lingering in my mind for awhile and when I finally I made them, I regretted waiting so long.

Snickerdoodles are an old classic and are always delicious, although certainly not as wildly popular as the stand-by chocolate chip cookie. I rarely make desserts without chocolate in some form, if the truth be told.

But the browned butter was enticing me.

And I was blown away by the flavor it imparted.  Blown. away.

These immediately jumped to the list of favorite cookies and are there to stay. I will never make normal snickerdoodles again.

Browned Butter Snickerdoodles

2 sticks butter (I used salted)
2 1/2 cups all-purpose flour
1 tsp. baking soda
2 tsp. cream of tartar
1/2 tsp. cinnamon
1/4 tsp. salt
1 1/4 cups dark brown sugar, packed
1/2 cup granulated sugar
1 egg plus 1 egg yolk
1 tsp. vanilla extract
1 Tbsp. vanilla yogurt (buttermilk or sour cream are good substitutes, or even plain milk in a pinch)

For rolling:
1/4 cup sugar
2 tsp. cinnamon


In a medium saucepan, melt the butter over medium heat.  Continue to heat and stir until it turns brown and gives off a nutty aroma.  It will get foamy and also get some brown flecks in the bottom.  That is fine.  Just don't burn it!  Immediately transfer the butter to a bowl to cool down and prevent burning.  Set aside to cool for a few minutes.

In a bowl, mix together the flour, baking soda, cream of tartar, 1/2 tsp. cinnamon, and salt and set aside.

In the bowl of an electric mixer, combine the cooled browned butter and both sugars until completely blended.  Beat in the egg, yolk, vanilla, and yogurt until combined.  Add the dry ingredients slowly and beat on low speed just until combined.

The dough will be very soft.  Chill for at least 3 hours in the refrigerator, longer if possible.

Preheat oven to 350°. In a small bowl, mix together the sugar and cinnamon.  Once the dough is chilled, roll into balls and roll the balls in the sugar mixture until well coated.  Place on a cookie sheet about 2 inches apart.

Bake for 8-11 minutes, or until the edges of the cookies begin to turn golden brown. They will look slightly underdone in the middle but will continue to cook once out of the oven.  After a couple of minutes, remove from the pans to wire racks to cool completely.

Source: Adapted slightly from Join Us, Pull Up a Chair