Hubby's favorite non-chocolate, non-nut cookie is a Snickerdoodle. Now you must know that Snickerdoodles and I do not get along. About 50 years ago (yes 50) I was a member of the Busy Bees 4-H club. It was time to make something for the fair. I chose Snickerdoodles, a cookie we had learned to make that year.
The details are bit fuzzy but it went something like this: I was measuring the dry ingredients and some how put in a tablespoon of salt instead of 1/2 teaspoon. I was ready to dump it and start over but my ever frugal mother had a better idea. If we 6 timed the recipe it would work. So needless to say I made one large batch of Snickerdoodles, I made them in a huge dish pan, and cooked Snickerdoodles for days. I made enough Snickerdoodles to last a life time. Poor hubby.
Then a Snickerdoodle recipe caught my eye. Brown Butter Snickerdoodles--I'm ready to take the plunge. So I browned my butter--a smell that is out of this world, and quickly made just one batch. They were amazing! I will make them again. The Snickerdoodle curse is over.
Brown Butter Snickerdoodles
2 3/4 cups flour
2 teaspoons baking soda
2 teaspoons cream of tarter
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 sticks butter (1 cup)
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 egg yolk
1 teaspoon vanilla
1 tablespoon plain Greek yogurt
For rolling mixture
1/4 cup sugar
2 teaspoons cinnamon
Whisk together the flour, baking soda, cream of tarter, 1/2 teaspoon cinnamon and salt in a bowl. Melt butter in a sauce pan over medium heat. Heat till the butter foams and begins to turn brown. Stir constantly and watch closely. You want brown butter not black. Carefully pour butter in a bowl to cool.
With an electric mixer mix the butter and sugars until blended. Beat in the egg, egg yolk, vanilla and yogurt until combined. Turn the mixer on low and slowly add the flour mixture, beat until just combined.
Chill dough--you want it to be firm enough to roll into balls. Mix together the sugar and cinnamon. Roll the dough into balls and then roll in the cinnamon sugar mixture. Place on parchment covered sheet pans. Bake at 350 for 8-11 minutes or until the edges of the cookie begin to turn golden brown. They will look underdone in the middle but will set up as they cool. If you want crispy cookies cook 2 minute\s longer. Enjoy! Recipe from Pretty Peas.
One Year Ago------Witchy Pillow
Two Years Ago----Pizza Loaf
Three Years Ago---Peanut Butter Cookies
Four Years Ago----Zucchini Spice Cupcakes