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.
Okay, now for cookies. I tested this brown butter snickerdoodle recipe like four 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?!
Tips for making these brown butter snickerdoodles
Snickerdoodles are supremely easy to make, but there are a few things to keep in mind when making a batch of these cookies.
Watch the browning butter like a hawk—Learn from my mistakes: once you start making the brown butter, DO NOT WALK AWAY FROM THE STOVE. Once the butter starts changing color, it can go from perfectly browned to burnt in less than a minute. So don’t try and multitask during this part of the cookie recipe, or else you’ll regret it.
Don’t skip the yogurt—I know 1 tablespoon of yogurt sounds like it wouldn’t affect these soft snickerdoodles very much, but it actually make a huge difference in these cookies! The yogurt (or sour cream) adds a subtle tanginess and an extra punch of moisture to the cookie dough. Make sure you’re using full-fat, plain yogurt and nothing flavored.
Don’t substitute the cream of tartar—Cream of tartar is the not-so-secret ingredient that makes snickerdoodles so amazing. Unfortunately, you really can’t substitute anything for cream of tartar without compromising the flavor of these cookies.
Slightly under bake these cookies—You want to bake these brown butter snickerdoodles until they just barely start to wrinkle at the edges. They’ll continue cooking on the baking tray after you’ve taken them out of the oven, and by under baking them slightly you’ll ensure that these babies will stay nice and soft once they’ve completely cooled.
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”
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!