Tomorrow morning one of my friends joins my department as a team lead. To welcome him, I decided I should bring some cookies. A friend shared an incredibly delicious Brown Butter Snicker Doodle Cookie recipe with me a few months ago. Since then I’ve tried my hand at just about every variation of flavor, except plain old sugar. The basic recipe works with every flavor! Plain old sugar especially.
- 2 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- 1/2 tsp. of salt
- 2 sticks (1/2 c.) butter
- 1 3/4 c. granulated sugar
- 1 jumbo egg plus 1 jumbo egg yolk
- 1 tsp. vanilla extract
- 2 T. sour cream
- For rolling: 1/4 c. sugar
- Whisk together the flour, baking soda, cream of tartar 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 sugar 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. Roll balls in sugar. Place dough balls on cookie sheet, 2 inches apart.
- Bake the cookies 9 or 10 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.