On the fourth day of Christmas…
…we stuff our faces with Two Peas & Their Pod’s Brown Butter Snickerdoodles!
Now, before you say anything, I know what you’re thinking. Brown butter snickerdoodle? Why change something that is already so delicious?
While I admit that I typically fall into the “if it ain’t broke, don’t fix it” camp, this rule gets thrown out the window with the mention of brown butter. Because…I mean…have you HAD brown butter? It literally makes everything better. This is not my opinion, but a stone-cold fact. The world is round, Michelle Obama has amazing arms, and brown butter is heavenly manna from the gods.
I know I ranted and raved about brown butter in my Brown Butter Cinnamon Donut Muffins recipe, but there literally are not enough seconds in the day nor words in the English language to convey my undying love. It is so nutty and rich and warm and caramely (not a word) and amazing. I encourage you to break out of your comfort zone and substitute brown butter for regular butter in your next recipe. You will not regret it.
Nervous about the actual browning process? Click here to watch a helpful step-by-step video.
- 2-½ cups All-purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cream Of Tartar
- ½ teaspoons Cinnamon
- ¼ teaspoons Salt
- 2 sticks Unsalted Butter
- 1-¼ cup Dark Brown Sugar
- ½ cups Granulated Sugar
- 1 Egg
- 1 Egg Yolk
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Plain Greek Yogurt
- ¼ cups Granulated Sugar
- 2 teaspoons Cinnamon
- Melt butter in a saucepan over medium heat. The butter will begin to foam. Whisk consistently during this process.
- After a couple of minutes, the foam will go away and the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
- Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
- Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt in a bowl and set aside.
- With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined.
- Add the dry ingredients slowly and beat on low speed just until combined.
- Chill your dough in the refrigerator for for 1-2 hours, or overnight. Do not skip this step!
- Once dough is chilled, preheat the oven to 350ºF.
- Make cinnamon-sugar mixture and put on a plate.
- Roll dough into 1-1/2 inch balls and roll in the cinnamon rolling mixture.
- Place dough balls on cookie sheet. Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown.
- Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.