brown butter snickerdoodle cookiesOctober 18, 2012
using every ounce of self-control to not make these cookies for dinner
2 cups all-purpose flour
1/4 c buckwheat flour
1 teaspoons baking soda
2 teaspoons cream of tartar (don’t skip this! see below)
½ teaspoon cinnamon
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter 1 stick butter
1¼ cup 1 cup packed dark brown sugar
½ cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoons vanilla extract
1 tablespoon plain greek yogurt
For rolling mixture:
¼ cup sugar
2 teaspoons cinnamon
Whisk together the flour, baking soda, cream of tartar, ½ teaspoon cinnamon, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, 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.
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 just until combined.
Chill your dough for 30 minutes in the refrigerator (important!), or place in freezer for 10 minutes if you are super eager, although I cannot promise the same results if you do this. Fridge is always best!
Preheat the oven to
350 degrees F 325. Once dough is chilled measure about 1½ tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Meanwhile mix ¼ cup sugar and the 2 teaspoons cinnamon in a bowl. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand. (Really only the tops need to be flattened a bit!)
Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies. 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. Repeat with remaining dough.
adapted from ambitious kitchen
they did not shrink very much. tamp them down if you like ’em flat. if you make giant puffy cookies, they will bake up raw and doughy in the middle and crunchy on the bottom. i changed the temp to 325 to reflect this. 350 would work for those of you who prefer small cookies.
the yogurt added a nice sourness that the cream of tartar (which i didn’t add) would have also added. with the butter cut down by a half, they don’t have that shortbready sugar cookie texture. it’s hard to explain. the ousides are biscuit-y crunchy, but a little more caramelized. the insides are raw cookie dough.
next day texture:
sort of strange. crumbly. not the best. wonder if it was the lack of cream of tartar that did it? the flavor is so good that i don’t mind about the strange texture. i’ll definitely be making these again – maybe i’ll actually get some cream of tartar for next time.
update several months later:
turns out the cream of tartar is completely necessary. i made them today exactly as specified, cream of tartar included. they came out completely differently than the crumbly-cake biscuits they become without it. this time, they were picture-perfect, crackly-centered, crispy-edged, squishy-centered sour cinnamon snickerdoodles! these cookies are highly, highly, highly, highly recommended.