Cake 'n' Knife

Savoring life, one recipe at a time

Brown Butter Snickerdoodles

Looks at these pretty little bites of deliciousness….


These are my hubby’s all time favorite cookies. When I told him I was making a batch, he basically flipped out and did a happy dance.

Ok maybe he didn’t actually do a happy dance but I like to imagine that he did. At least on the inside.


So I know it might seem lame to talk about the weather, but seriously. What the heck is going on with the weather here in Denver? One day it’s 60 degrees, sunny, and gorgeous. And two days later it’s supposed to snow a foot? Then it’s back to the warmer sunny weather.

I love Colorado but it would be really great if the weather here could decide between winter and spring. Just sometime in the next week or so would be great. I am getting weather whiplash from all this back and forth.

In other news, I have been having the hardest time figuring out healthy filling lunches. The only thing I can figure out is what kind of cake, cookie, or cheese I want to eat next… Suggestions anyone?

While you mull that over and respond, I’ll be over here on the couch. Eating yet another cookie.



Brown Butter Snickerdoodles
These chewy snickerdoodles are the perfect little cookies to bring some happiness to your day!
  • 2½ cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon cinnamon
  • ¼ teaspoon of salt
  • 2 sticks (1 cup) unsalted butter
  • 1¼ cup packed dark brown sugar
  • ½ cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoons vanilla extract
  • 1 tablespoon plain greek yogurt
  • ¼ cup sugar
  • 2 teaspoons cinnamon
  1. Whisk together the flour, baking soda, cream of tartar, ½ 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.
  2. 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.
  3. Chill your dough for 3 hours or as long as possible in the refrigerator (important!), or place in freezer for 30 minutes 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.
  4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Meanwhile mix ¼ 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.
  5. 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. Repeat with remaining dough.

*Recipe from the Ambitious Kitchen


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