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This was the second cookie that Dana made for our Christmas cookie tins. Â I love snickerdoodles and could not even think of a way to improve on them. Â However, Dana found a way. Â She used browned butter instead of regular butter. Â The brown butter gave the already amazing cookies, a great rich flavor. Â These are my new favorite cookies.
Brown Butter Snickerdoodles
Melt the butter and then after a minute or two the butter will begin to foam. Â After a couple more minutes, the butter will begin to brown on the bottom and edges of the saucepan. Â Keep on whisking until the butter starts to emit a nutty aroma. Immediately remove the pan from the heat and pour the butter to a separate bowl to prevent burning. Allow to cool for at least 5 minutes.
With an electric or stand mixer, cream together the butter and sugars until fluffy. Then turn the mixer to low-speed and gently beat in the egg, egg yolk, and vanilla  until thoroughly combined.
In a separate bowl, sift together the flour, baking soda, cream of tartar and cinnamon. Â Then Slowly add the dry ingredients into the mixer. Â The easiest way is to turn the mixer on to low-speed and then add 1/2 cup of the dry mixture at a time.
Chill your dough for at least 2 hours to allow the fat to congeal before cooking. Â If you cook it right away the melted butter will cause you to have extremely flat cookies.
Preheat the oven to 350 degrees Farenheit.
In a small bowl mix 1/4 cup sugar and the 2 teaspoons cinnamon.
Portion the dough into 2 tsp balls and then roll in the sugar mixture. Place dough balls on cookie sheet, roughly 2 inches apart.  They will spread out as they cook.
Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. Remove the pans from the oven and cool the cookies on the sheets at least 2 minutes. Then transfer to a wire rack to cool completely.
Repeat with remaining dough.
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon cinnamon
- 2 sticks 1 cup salted butter
- 1¼ cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoons vanilla extract
- 1/4 cup sugar
- 2 teaspoons cinnamon
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Melt the butter and then after a minute or two the butter will begin to foam. After a couple more minutes, the butter will begin to brown on the bottom and edges of the saucepan. Keep on whisking until the butter starts to emit a nutty aroma. Immediately remove the pan from the heat and pour the butter to a separate bowl to prevent burning. Allow to cool for at least 5 minutes.
-
With an electric or stand mixer, cream together the butter and sugars until fluffy. Then turn the mixer to low-speed and gently beat in the egg, egg yolk, and vanilla until thoroughly combined.
-
In a separate bowl, sift together the flour, baking soda, cream of tartar and cinnamon. Then Slowly add the dry ingredients into the mixer. The easiest way is to turn the mixer on to low-speed and then add 1/2 cup of the dry mixture at a time.
-
Chill your dough for at least 2 hours to allow the fat to congeal before cooking. If you cook it right away the melted butter will cause you to have extremely flat cookies.
-
Preheat the oven to 350 degrees Farenheit.
-
In a small bowl mix 1/4 cup sugar and the 2 teaspoons cinnamon.
-
Portion the dough into 2 tsp balls and then roll in the sugar mixture. Place dough balls on cookie sheet, roughly 2 inches apart. They will spread out as they cook.
-
Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. Remove the pans from the oven and cool the cookies on the sheets at least 2 minutes. Then transfer to a wire rack to cool completely.
-
Repeat with remaining dough.
Recipe adapted from http://www.ambitiouskitchen.com/2012/10/brown-butter-snickerdoodle-cookies/
Recipe adapted from http://www.ambitiouskitchen.com/2012/10/brown-butter-snickerdoodle-cookies/
