Brown Butter Snickerdoodle Cookies

Ingredients

Wet

NameQuantity
Unsalted butter1 cup
Dark brown sugar1.25 cups
White sugar0.5 cup
Whole egg1
Egg yolk1
Vanilla extract1 tsp
Greek yogurt1 tbsp

Dry

NameQuantity
Flour2.5 cups
Baking soda1 tsp
Cream of tartar2 tsp
Cinnamon0.5 tsp
Salt0.25 tsp

Coating

NameQuantity
Sugar0.25 cup
Cinnamon2 tsp

Yield: ~24 cookies

Method

  1. Melt butter in saucepan over medium heat.
  2. Cook until browned, stirring often, then immediately transfer to bowl and cool minimum 10 mins.
  3. When cooled, cream together butter and sugars.
  4. Add egg, egg yolk, vanilla, and yogurt. Combine until smooth.
  5. Separately, mix together all dry ingredients.
  6. Add dry to wet ingredients slowly, mix until barely combined.
  7. Portion dough into 45g balls. Toss in coating mixture.
  8. Refrigerate balls for 3 hours or overnight.
  9. Preheat oven to 350F.
  10. Bake dough balls according to table in notes.
  11. Cool cookies on pan for 5 minutes, then complete cooling on a rack.

Notes

Dough refrigeration timeBake time
Not refrigerated8-12 mins
3 hours - overnight14 mins
Frozen16 mins
  • Dough can be frozen instead of refrigerated.
    1. Portion dough into balls.
    2. Flash freeze, uncovered, for 30 mins.
    3. Transfer balls to freezer bag and finish freezing.