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.
Cookie Elements
2-1/2 CUPS ALL-PURPOSE FLOUR
1 TEASPOON BAKING SODA
2 TEASPOONS CREAM OF TARTAR
1/4 TEASPOON BAKING POWDER
1/2 TEASPOON CEYLON CINNAMON
1/4 TEASPOON SEA SALT
2 STICKS BUTTER (1 CUP)
1-1/2 CUPS BROWN SUGAR, PACKED
1/2 CUP CANE SUGAR
1 LARGE EGG + 1 EGG YOLK
2 TEASPOONS MADAGASCAR BOURBON OR MEXICAN VANILLA EXTRACT
2 TEASPOONS GREEK YOGURT
Sugar Coating Elements
1/4 CUP CANE SUGAR
2 TEASPOONS GROUND CEYLON CINNAMON
Directions
In a medium saucepan, melt butter over medium heat; continue cooking until butter turns golden brown and develops a nutty aroma, about 5-7 minutes.
Remove the saucepan from the heat and let it cool slightly.
In a large mixing bowl, combine browned butter, brown sugar, and cane sugar; beat until well-incorporated.
Add the egg, egg yolk, vanilla extract, and greek yogurt; mix until smooth.
In a separate bowl, whisk together flour, baking soda, cream of tartar, baking powder, Ceylon cinnamon, and sea salt.
Gradually add dry ingredients to the wet ingredients; mix just until combined, avoiding over-mixing.
Cover and chill dough in the refrigerator for 30 minutes.
In a small mixing bowl, combine the cane sugar and Ceylon cinnamon for the coating.
Preheat the oven to 350°F (176°C).
Roll dough into 1.5-inch balls, then roll each ball in the cinnamon-sugar mixture to coat.
Place dough balls on a parchment-lined or silpat-lined baking sheet, spacing 2 inches apart.
Bake the cookies for 8-10 minutes or until edges are set but centers remain soft and puffed.
Remove the cookies from the oven; cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.