Browned Butter Snickerdoodles

For the past month, my children have been the subject of an experiment that came to me in the aisles of the Wal-Mart cracker aisle.  A strange place for a bit of inspiration I’ll grant you, but these days, I’ll take a great idea in any shape or form available.  Why didn’t anyone tell me that once my brain turned 40, it wouldn’t be able to think/remember/reason like a mother of six really needs?

As I stood in front of my weekly supply of fishie, graham and animal crackers, I decided that I was done buying this stuff for my kids.  Completely insane, I know.  See what I mean about that 40 year old brain?

I don’t know what it was about the particular day, but I was courageous enough to leave that store without my usual arsenal of after-school snacks.  You can imagine how well that went over with my kids.  By the end of Day 2 of this experiment, I was just about ready to go bribe my neighbor for a cracker or two to calm the unruly masses.  Then it happened.

My 5 year old son was searching for an after-dinner snack when he opened the fridge and grabbed some carrots.  My 3 year old, watching this phenomenon, quickly followed his lead and I was left without words.

That was over a month ago.  Their rebellion against the anti-cracker Mommy ended that easily, never to be spoken of again.  It was nothing short of miraculous.

Browned Butter Snickerdoodles

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Ingredients

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• 1 C unsalted butter
• 1 1/4 C dark brown sugar
• 1/2 C granulated sugar
• 1 egg plus 1 egg yolk
• 1 tsp vanilla
• 1 Tb plain greek yogurt
• 2 1/2 C flour
• 1 tsp baking soda
• 2 tsp cream of tartar
• 1/2 tsp cinnamon
• 1/4 tsp salt

Cinnamon Sugar for Rolling

• 1/4 C sugar
• 2 tsp cinnamon

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Instructions

1.  Melt the butter in a medium saucepan over medium heat.  Once the butter begins to foam, be sure to whisk continually or it may begin to boil over.  Once it comes to a boil, it will take around 5 minutes to begin to brown.  Continue to cook and whisk until the butter has reached a deep amber color and immediately transfer into a large mixing bowl so it stops cooking.
2.  Add both sugars and whisk together.  Beat in the egg, yolk, vanilla and yogurt until combined.  Add all of the remaining cookie ingredients, switch to a wooden spoon and mix until thoroughly combined.  Cover you dough tightly and refrigerate for three hours.  If you refrigerate it longer, you will need to allow the dough to soften just a bit at room temperature before you can portion it out.
3.  Preheat oven to 350 degrees.  Portion out the dough balls into about 2 Tb each and roll.  The dough will be stiff, but will soften a bit as you work with it.  Roll each ball in the cinnamon sugar mixture until completely covered and place them on a ungreased cookie sheet.  Bake for 8-10 minutes until the edges of the cookies begin just to brown.  Cool the cookies on the sheet for 2 minutes before removing to finish cooling completely.

• Author: Carole

Nutrition

• Serving Size: 2 cookies
• Calories: 193
• Sugar: 18g
• Sodium: 74mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 33mg