Browned Butter Snickerdoodles
A snickerdoodle (in the cooking world) is a sugar cookie covered in a cinnamon sugar mixture. The origins of the name are a bit unknown, but one source said it may have stemmed from the German word “Schneckennudle” which means “snail noodles” and is a kind of pastry. I like these cookies, but sugar cookies generally aren’t my favorite, far from it (no chocolate nor frosting…) I made these in preparation for some of my family visiting, one of which who doesn’t like chocolate so I thought it was a good option. The browned butter adds a more nutty flavor.
Difficulty: Easy-Med
Prep Time: 30 min
Chill Time: 30 min to overnight
Cook Time: 10 min
Total Time: 1 hr 10 min minimum
Yield: 2 dozenish
Taste: Good
INGREDIENTS
Cookie Dough
2 1/2 cups all purpose flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp cinnamon
1/4 tsp of salt
2 sticks (1 cup) unsalted butter
1 & 1/4 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
1 tsp vanilla extract
1 tbs plain greek yogurt
For rolling mixture:
1/4 cup sugar
2 tsp cinnamon
PROCEDURE
1) Whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl and set aside.
2) Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
3) With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined.
4) Chill your dough for 3 hours or as long as possible in the refrigerator (important!), or place in freezer for 30 minutes if you are super eager, although results may not be as good. You want the dough VERY cold. If you desire a ‘puffy’ cookie, place them in the fridge overnight.
5) Preheat the oven to 350 degrees F.
6) Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl.
7) Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches apart.
8) Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.
Source: Ambitious Kitchen
Elements of Wood 
