Brown Butter Snickerdoodles
Brown butter is my new obsession.
Most recently I made some Brown Butter Chocolate Chip Cookies and then went on the hunt for more brown butter cookie recipes. The first time I tried to make these brown butter sugar cookies things went horribly wrong. The dough seemed to be quite stiff and the directions suggested chilling the dough for at least 3 hours. I always seem to have trouble with chilled dough spreading properly and although I knew this would potentially be a problem for me I went ahead and chilled the dough for 3 hours anyways and ended up with cookies that didn’t spread when I baked them.
(my family ate them anyways and they tasted amazing but since I had to squash them down at the end of baking they looked horrific and had a funny texture)
I was determined to try again and make these cookies work!
Second time around, I cut back on the flour just slightly and chose not to chill the cookies and ended up with beautiful results!
Snickerdoodles are like sugar cookies but are made using cream of tartar and are rolled in a cinnamon sugar mixture. The brown butter gives them a beautiful nutty caramel flavour.
I’ve read a few different methods using this same recipe on different blogs so definitely do what suits you best and if you find the dough too soft, wrap it up and chill it for a short time but I’d be cautious of letting the dough become too hard to handle!
Brown Butter Snickerdoodles makes 4 dozen recipe from two peas and their pod via tasty kitchen
1 cup butter
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 1 egg and 1 egg yolk
- 1 tbsp plain greek yogurt
- 2 1/2 cups all purpose flour *I used 2 1/4 cups
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
For Rolling the Cookies
- 1/4 cup sugar
- 1/2 tsp cinnamon
In a medium sauce pan over medium heat melt the butter. Once the butter is melted, begin to whisk. It will begin to foam and bubble, continue mixing until the butter begins to turn a light caramel colour. Remove the butter from the heat and pour into a bowl to cool.
Let the butter cool for about 1/2 hour or until it is room temperature.
Heat the oven to 350 degrees and line pans with parchment (I’m trying to create less waste and bake without parchment paper unless totally necessary, these baked up fine without it)
In the bowl of a mixer, beat the butter and sugar together until well combined. Beat the eggs into the butter mixture until smooth, followed by the greek yogurt.
Whisk the dry ingredients together in a bowl and then combine them into the dough. Mix just until the dough comes together.
If the dough is too sticky at this point, you may choose to wrap the dough in plastic wrap and chill for 30 minutes.
Using a cookie scoop, or a spoon roll balls about 1 tbsp in size. Roll cookies in the cinnamon sugar mixture and place 2 inches apart on the cookie sheet.
Bake for 8-10 minutes or until the edges are very lightly browned and set and the cookies have puffed up with the middles looking slightly under-baked The cookies should fall and crinkle after they’ve been removed from the oven.
Cool on the pan for 5 minutes before removing to wire racks.