An update to the classic cookie recipe everyone turns to in a pinch.
Super, simple Snickerdoodles with a new, sophisticated taste.
Brown Butter Salted Caramel Snickerdoodles
2 1/2 c. all purpose flour
1 t. baking soda
2 t. cream of tartar
1/2 t. ground cinnamon
1/2 t. sea salt
1 c. unsalted butter, sliced
1 1/4 c. dark brown sugar
1/2 c. granulated sugar
1 large egg
1 egg yolk
1 T vanilla extract
1 T plain greek yogurt
1 c. caramel balls
for rolling the cookies:
1/4 c. granulated sugar
2 t. ground cinnamon
sea salt for sprinkling on the cookies
yields a little over 2 dozen
1. In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon and
salt. Set aside for later.
2. To brown butter, place slices in a heavy bottomed pan over medium heat. Let melt,
and slowly stir as the mixture starts to foam. When small brown specks start to show,
and you smell a beautiful nutty aroma, watch the mixture very closely until it turns a
very slight light golden/brown color. Make sure you achieve the brown butter status – or
else the cookies will just taste like plain ‘ol snickerdoodles (but be careful not to burn).
Immediately take butter off heat and put in fridge/freezer to cool back to room
temperature. Be careful, the butter can go from brown to burned in seconds.
3. In the bowl of your stand mixer, combine the butter and sugars. Cream together until
very smooth and fluffy. Beat in egg, vanilla, and Greek yogurt. Mix until combined.
4. Slowly add in (about 1/3 C at a time) dry ingredient mixture). Mix until completely
combined. Remove dough from stand mixer and wrap in a ball in plastic wrap (I did a
couple layers) and place in fridge to chill for about 1-2 hours.
5. Preheat oven to 350 degrees. In a small bowl, combine cinnamon and sugar.
6. Measure out about 2 tablespoons of dough and flatten the dough in your hand. Place
about 5 little caramel balls in the dough and then fold the ends over to cover it. Roll the
dough into a ball, hiding any caramel, and then roll the ball into the cinnamon sugar.
Place on greased cookie sheet and sprinkle with sea salt. Repeat.
7. Bake dough for about 8 minutes, remove from oven, and let sit on cookie sheet for 1
minute. Transfer cookies from sheet to a cooling rack. Store in an air tight container with
a slice of white bread.
Recipe adapted from: two peas and their pod