Snickerdoodles

 

Snickerdoodles qualify as a comfort food in my book, and these cookies are a huge hit lovers of sweets. Browned butter adds a fantastic element of flavor to ordinary recipes, and I've made a habit of adding it to many of my cookie recipes; it's well worth a few more minutes in the saucepan.

 
 
Snickerdoodles
 
 

Elements

2-1/2 C Organic All-Purpose Flour

1 Tsp Baking Soda

2 Tsp Cream of Tartar

1/4 Tsp Baking Powder

1/2 Tsp Ground Cinnamon

1/4 Tsp Sea Salt

2 Sticks Butter

1-1/2 C Organic Brown Sugar

1/2 C Organic Cane Sugar

1 Large Egg + 1 Egg Yolk

2 Tsp Madagascar Bourbon or Mexican Vanilla Extract

2 Tsp Greek Yogurt

1/4 C Organic Cane Sugar

2 Tsp Ground Cinnamon

Directions

  1. Preheat oven to 350° degrees Fahrenheit.

  2. In a small saucepan over medium heat, melt butter and allow it to brown; remove from heat.

  3. Place a sifter into the center of a medium mixing bowl and add flour, baking soda, cream of tartar, baking powder, ground cinnamon and sea salt; sift into bowl.

  4. In the bowl of a stand mixer fitted with a whisk attachment, add browned butter and sugars; whisk until well incorporated.

  5. Add egg, egg yolk, vanilla extract and greek yogurt to the sugar mixture; whisk well.

  6. One cup at a time, add the dry ingredients to the sugar mixture and whisk until incorporated.

  7. If you prefer fluffier cookies, chill dough for at least 3 hours or overnight.

  8. In a small plate, add sugar and cinnamon and combine with a fork.

  9. Using a small, spring action scoop, scoop twelve 1" balls, each ball rolled in the cinnamon sugar, onto a silpat-lined baking sheet.

  10. Bake for 10 - 12 minutes or until the edges of the cookies begin to turn brown; the centers will appear slightly undone but will continue to cook for a bit prior to removing them from the oven.

  11. Transfer cookies to a cooling rack or serve warm!

 
 

xo, Melissa

 
CookiesMelissa ChildressCinnamon, Browned Butter, Chewy