A few weeks ago my coworker sent me this recipe. (She knows I’m obsessed with brown butter anything!) I don’t really need an excuse to make cookies but I do like to have reasons and I found three: a) another coworker’s upcoming birthday (Tuesday) b) I was asked to bake c) I needed something to take to work this week as my ‘breakfast.’
When I asked my coworker how the recipe turned out when she made them, she said she and her boyfriend ate the entire batch in a weekend and she promptly made another batch to share with her family. Sounded like a winner recipe to me!
- 2 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- 1/2 tsp. cinnamon
- 1/2 tsp. of salt
- 2 sticks (1/2 c.) butter
- 1¼ c. packed dark brown sugar
- 1/2 c. granulated sugar
- 1 jumbo egg plus 1 jumbo egg yolk
- 1 tsp. vanilla extract
- 2 T. sour cream
- For rolling mixture:
- 1/4 c. sugar
- 2 tsp. cinnamon
- Whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon 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 cool for a few minutes.
- With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and sour cream until combined. Add the dry ingredients slowly and beat on low-speed just until combined.
- Chill your dough for 3 hours or as long as possible in the refrigerator (important!). You want the dough VERY cold. If you desire a ‘puffy’ cookie, place them in the fridge overnight.
- Preheat the oven to 350 degrees. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches apart.
- Bake the cookies 8 or 9 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle if you cut them in half immediately after taking out of the oven, but will continue to cook once out of the oven. (Bake longer if you like your cookies more well done.) 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. Repeat with remaining dough.
I found I was having a difficult time getting the sugar to stick to the doll when I was rolling the dough balls in the cinnamon-sugar mixture. Perhaps because the dough was so cold? So I started pressing the dough into the mixture and that worked just fine.
Part of me wonders if it would be easier to roll the dough immediately and then chill. I had a heck of a time getting the dough into balls after it chilled in my refrigerator for 15 hours.
I can see how my coworker and her boyfriend were able to polish off an entire batch in one weekend. (This yielded 26 cookies for me.) I’ve never considered myself a huge fan of snicker doodle cookies but after I ate one, I had to eat two. And then I had to make myself stop or I would have kept going and I made these to share!