Since I’m supposed to try several more cookie recipes before my birthday next month, I figured I better get cracking. I have a lot of cookies to bake and devour over the next few weeks!
Honestly, I wasn’t expecting much from these cookies. A snickerdoodle is a snickerdoodle, right? They’re consistently good but not usually mind-blowing. These might look like regular snickerdoodles, but they do not taste like it. The brown butter and greek yogurt add a richness and depth that you won’t believe. This is one of those recipes you’ll want to keep forever and pass down from generation to generation. Try it! I just ate 5ish (I lost count) cookies while editing photos and now I feel a little sick, but as long as you don’t do that you’ll be so glad you made them.
(Oliver thought we were making dog biscuits again.)
2 1/2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon cinnamon
¼ teaspoon of salt
2 sticks (1 cup) butter (I prefer salted)
1¼ cup packed brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoons vanilla extract
1 tablespoon plain greek yogurt
1/4 cup sugar
2 teaspoons cinnamon
Whisk the flour, baking soda, cream of tartar, cinnamon and salt together in a bowl. Set aside.
Melt the butter on the stove over medium heat. It will start to bubble. Once it’s bubbling nicely start whisking it until it begins to brown and smell sort of nutty. For me this takes 5-10 minutes. It’s easy to burn it, so keep an eye on it. (When it’s brown it will look like the first photo above.) Immediately remove the butter from the heat and let it cool for a few minutes.
Beat the butter, brown sugar, and granulated sugar together until blended. Next mix in the egg, yolk, vanilla and yogurt. Add the dry ingredients a little at a time, and beat on low until they are just combined.
Cover the bowl of dough and place it in the freezer for 30 minutes or in the fridge for 3 hours.
Preheat your oven to 350 degrees F, and roll the dough into balls (use about 2 tablespoons of dough per ball). Stir together the 1/4 cup of sugar and 2 teaspoons of cinnamon in a small bowl. Coat the dough balls with the cinnamon-sugar, and line the dough balls up on a cookie sheet about 2″ apart.
If you can’t bake all them at once, put the dough balls back in the fridge until you can pop them in the oven. If the dough isn’t cold enough your cookies will end up too flat.
Bake the cookies for 8-11 minutes—until the tops crack. Cool on wire racks. Don’t eat too many like I did!
recipe adapted from Ambitious Kitchen