Sparkly things? I loveee them.
Reason number two to make these cookies? (Sparkles were #1) The magical transformation known as browned butter. It happened in these perfect chocolate chip cookies.
So I did it to another classic–chewy cinnamon snickerdoodles that are now caramelly and delicious.
Browned Butter Snickerdoodles (Small batch)
Adapted from Ambitious Kitchen
1 and 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1 and 1/4 teaspoon cinnamon
1/8 teaspoon salt
1 stick unsalted butter
1/2 plus 1/8 cup dark brown sugar
1/4 cup granulated sugar
1 egg *
1/2 teaspoon vanilla
1/2 tablespoon Greek yogurt
For rolling the dough:
1/8 cup sugar
1 teaspoon cinnamon
*the original full batch recipe called for 1 large egg + 1 yolk. I put in half of this and cooked the eggs later, but 1 egg should work just fine
- Whisk together the flour, baking soda, cream of tartar, 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.
- With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined.
- Chill your dough for 3 hours or as long as possible in the refrigerator (IMPORTANT! I try to always chill overnight) You want the dough VERY cold. If you desire a ‘puffy’ cookie, place them in the fridge overnight.
- Preheat the oven to 350 degrees F. Roll heaping tablespoons of chilled dough into balls. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches apart.
- 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.
I don’t think wrinkles have ever looked so good