Super soft and slightly tangy Brown Butter Snickerdoodles with a brown sugar frosting. I love cookie season!!!
Oh my goodness Soft Batch Brown Butter Snickerdoodles oh my goodness.
OK before I get into these, can I tell you guys a secret? Alex and I are thinking about getting a dog.
I’ve always liked dogs, but in the last few years I’ve become obsessed. I blame my mom. She is so obsessed with dogs that she will stop anything she’s doing, walk up to a dog, and start petting it.
We used to go to dog parks when I was younger just to hang out with the dogs. And sometimes when she’s really mad, she’ll playfully yip at us as her way of saying “I’m warning you.”
I love my mom.
Growing up I used to think she was koo-koo. But recently I’ve been wanting one so badly. I GET IT NOW, MOM.
OK now for cookies. I tested this recipe like 4 times to get it as perfect as could be, and the result is one of the best cookies I’ve ever made on the blog. They’re so soft and moist.
I added a secret ingredient to make them extra tangy– Greek yogurt. It gives the cookies that classic Snickerdoodle taste, but with a twist. It also helps with the chewiness of the cookies (chewy factor = out of this world).
I baked these babies using my newest bakeware from Anolon (namely, their 8.5-inch French skillet and their 14×16-inch cookie sheet). I was especially amazed at how well the cookies baked on the non-stick cookie sheet; no parchment paper or greasing was required. The cookies slid right off the tray. And even more importantly, they cooked perfectly evenly.
As someone who bakes literally every day, I highly recommend getting this cookie sheet. And it’s only $15.99! Like what?!
Oh and I made a video for you guys! I’m so excited about it. Highlights include:
-Me eating a cookie off the cookie sheet because I couldn’t wait
-The words “nom nom NOM NOM”
- ½ cup salted butter
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- 1 large egg plus 1 egg yolk, room temperature
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 tablespoon plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1¼ cups flour
- ½ cup sugar
- 2 tablespoons ground cinnamon
- ¼ cup salted butter, room temperature
- 2 tablespoons dark brown sugar, plus more for sprinkling
- 1 cup powdered sugar
- Preheat oven to 350°F. Prepare a baking sheet with either parchment paper or oil. Set aside.
- In a small saucepan over medium heat, melt the butter for roughly 5 minutes, swirling the pan every 20 seconds or so. Heat until the white milk solids become a medium brown color. Remove from heat and allow to cool slightly.
- In a large bowl, combine browned butter, granulated sugar, and brown sugar. Whisk to combine. Add in egg and yolk, whisking until the mixture turns slightly lighter in color.
- Sprinkle in salt, baking soda, cream of tartar, yogurt/sour cream, vanilla, and flour. Fold batter together using a spatula. Mixture will be relatively wet.
- Combine sugar and cinnamon in a small bowl. Roll 2-3 tablespoons of batter into a ball, then dip completely in cinnamon sugar. Place on prepared baking sheet, leaving at least 1.5 inches between each cookie. Repeat with remaining cookies.
- Bake for 12-14 minutes, until the cookies have started to wrinkle but are still pale in color (NOT golden brown!). Remove from oven and let sit on baking sheet for 10 minutes (they will continue to cook as they cool).
- While the cookies are baking, make the frosting. Combine butter, dark brown sugar, and powdered sugar in a standing mixer. Whisk on medium speed until batter becomes light and fluffy, about 1 minute.
- Once cookies have cooled completely, top with frosting. Or don't, because to be honest these cookies are AMAZING on their own, too!!
This post is sponsored by Anolon. All text and opinions are 100% my own. Thank you for supporting the companies that help make Broma possible!