I made a cookie with brown butter.
I am now going to add brown butter to everything. It is so rich and nutty and the aroma that they add to your house/cookie can’t be beat!
These cookies are crunchy around the edges but then gooey on the inside. They are sweet but the brown butter gives them that nutty flavor that keeps you coming back for more…and more…and more…you can easily eat 10 in one sitting.
Our ginger child, Norman, went under the clippers a couple weeks ago and has the cutest little lion cut (you can’t tell in this picture). But he is still as rambunctious as ever! And apparently he can’t keep his dirty little paws off these Snickerdoodles either!
Recipe: Brown Butter Snickerdoodles
2 1/2 Cups All Purpose Flour
1 Teaspoon Baking Soda
2 Teaspoons Cream of Tartar
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
2 Sticks (1 Cup) Butter, Browned
1 1/4 Cup Packed Brown Sugar
1/2 Cup Granulated Sugar
1 Large Egg plus 1 Egg Yolk
1 Teaspoon Vanilla Extract
1 Tablespoon Plain Greek Yogurt
1/4 Cup Sugar
2 Teaspoons Cinnamon
Whisk together flour, baking soda, cream of tartar, cinnamon and salt in a bowl and set aside.
In a saucepan, melt butter over medium heat. Whisk continuously so the butter does not burn. It will begin to foam and shortly thereafter begin to darken, turning an amber color. As soon as you notice a nutty aroma remove from heat and pour into a glass bowl. Set aside to cool (most of the way, not completely).
In the bowl of an electric mixer, combine butter, sugars and mix completely until combined. Beat in the eggs, one at a time and mix until incorporated. Add vanilla and yogurt and mix well.
Add in dry flour mixture in a couple additions and mix on low until just combined.
Chill dough in refrigerator for 3 hours, overnight or in the freezer for 20 minutes.
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Pour 1/4 cup sugar and 2 teaspoons cinnamon into a small bowl. Roll dough into 2 inch balls (any size you prefer) and roll in sugar and cinnamon mixture.
Set onto baking sheets and bake for 8-11 minutes or until the edges begin to brown.
Cool on a cooling rack and serve with a tall glass of milk!