Friday, December 14, 2012

12 Days of Christmas Cookies: Brown Butter Snickerdoodle


I've never browned butter before, so I was curious about how it would change the flavor of this cookie. Let's just say that I'm a big fan.


BROWN BUTTER SNICKERDOODLE COOKIES (2 dozen)
2.5 c all purpose flour
1 t baking soda
2 t cream of tartar
2.5 t cinnamon
1/4 t salt
2 sticks unsalted butter
1 1/4 c dark brown sugar, packed tightly
3/4 c sugar
1 egg + 1 egg yolk
1 t vanilla extract
1 T plain greek yogurt

Whisk together flour, baking soda, cream of tartar, 1/2 t cinnamon, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. As it begins to foam, whisk continuously until it begins to brown and smell nutty. When it browns, immediately transfer to a bowl to cool.

With an electric mixer, mix the butter, brown sugar, and 1/2 c sugar until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt. Add the dry ingredients a little at a time and mix until just incorporated.

Chill your dough for at least 3 hours in the refrigerator so it's as cold as possible. Preheat the oven to 350 degrees. Mix remaining sugar and cinnamon together in a bowl. Roll dough into balls about the size of 2 T. Roll through the sugar mixture before placing on baking sheets, about 2 inches apart.

Bake for 8-11 minutes for a soft, chewy cookie, 13-15 for a crunchy one. Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.

Hannah's cookie note: I wanted crunchy cookies, so I added a few minutes to the bake time and it definitely made a difference!

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