BROWN BUTTER SNICKERDOODLES

WARNING: these need time to chill in the fridge (3 hrs). WORTH IT.

Okay, normally snickerdoodles seem kind of like a boring cookie to me. This recipe changed my whole opinion. They were super yummy. The recipe actually ended up making 4 dozen and every one of them were gone...super fast. 

Ingredients

• 2 1/2 c all purpose flour
• 1 tsp baking soda
• 2 tsp cream of tartar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 stick (1c) unsalted butter (I used salted and it was fine)
• 1 1/4 c packed dark brown sugar
• 1/2 c granulated sugar
• 1 large egg plus 1 egg yolk
• 1 tsp vanilla extract
• 1 Tbsp plain greek yogurt

For rolling mixture

• 1/4 c sugar
• 2 tsp cinnamon

Instructions

• Whisk together the flour, baking soda, cream of tartar, 1/2 tsp 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 cook for a few mins. 
• With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined, Add the dry ingredients slowly and beat on low speed just until combined. 
• Chill your dough for 3 hrs or as long as possible in the refrigerator (important!), or place in freezer for 30 mins if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! You want the dough VERY cold. If you desire a "puffy" cookie, place them in the fridge overnight. 
• Preheat oven to 350 F. Once dough is chilled measure about 2 Tbsp of dough and roll into a ball. Meanwhile, mix 1/4 c sugar and the 2 tsp cinnamon in a bowl. Roll balls in cinnamon-sugar mix. Place dough balls on cookie sheet, 2 inches apart
• Bake cookies 8-11 mins 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 mins. Remove the cooled cookies from the baking sheets after a few mins and transfer to wire rack to cool completely.