The Pioneer Woman Tasty Kitchen
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Brown Butter Snickerdoodle Cookies

4.89 Mitt(s) 9 Rating(s)9 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 5

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Level: Easy

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Description

These aren’t your average snickerdoodle. They are a million times better.

Ingredients

  • FOR THE COOKIES:
  • 2-½ cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Cream Of Tartar
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Salt
  • 2 sticks Unsalted Butter
  • 1-¼ cup Dark Brown Sugar
  • ½ cups Granulated Sugar
  • 1  Egg
  • 1  Egg Yolk
  • 1 Tablespoon Vanilla Extract
  • 1 Tablespoon Plain Greek Yogurt
  • FOR THE ROLLING MIXTURE:
  • ¼ cups Granulated Sugar
  • 2 teaspoons Cinnamon

Preparation

For the cookies:
Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt in a bowl and set aside. NOTE: Make sure your baking soda and cream of tartar are fresh!

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 cool for a few minutes.

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 in the refrigerator (important!) until the dough is cold about 30-60 minutes, or place in freezer for about 20 minutes if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! If you desire a puffier cookie, keep the dough in the fridge overnight.

Preheat the oven to 350ºF.

Once dough is chilled, measure about 2 tablespoons of dough and roll into balls. Meanwhile, mix the rolling mixture ingredients in a bowl. Roll balls in the cinnamon-sugar rolling mixture. Place dough balls on cookie sheet, 2 inches apart. If you desire a thinner cookie, flatten the tops of the cookies a tiny bit (very tiny) with your hand.

Bake the cookies 8-11 minutes 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 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.

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9 Reviews

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Rachael Schulte on 5.30.2016

These cookies are INCREDIBLE. Definitely take them out when the middles still look gooey – they end up perfect after sitting on the cookie sheet a few more minutes. So, so, SO good! Will definitely make again!

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Melissa Dahmer on 9.5.2013

These are AWESOME! Just finished baking a batch, and I think they may be the best cookies I’ve ever made. Fudgy in the center, with a nice light crunch on the outside. I will definitely be making these again, and again.

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Shannon on 1.7.2013

These were so soft and chewy–I baked them for the minimal time, and they turned out great! Didn’t have cream of tartar so just used baking soda. Next time I’m making them with all the proper ingredients! Thanks for the great recipe!

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gochelsie1 on 12.24.2012

I made these for a neighborhood Christmas Eve dinner and they were a big hit. In fact, one person who I’d just met, after having who knows how many cookies, stood up and shook my hand and told me there were the best cookies he’s ever had!
I’m very pleased with these delish cookies; they may be my husband’s new favorite, too!

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nrolves on 12.10.2012

Very yummy cookies! Snickerdoodles with a little something extra. Definitely double the recipe!

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