Brown Sugar Snickerdoodle Cookies

Happy Monday Everyone!

Lately I have been obsessed with putting brown sugar and cinnamon in my coffee since Dunkin Donuts debuted their new flavor of coffee at the beginning of the winter season. I was also in the mood for sweets, which is no different than any other day.

With the snow falling outside, I walked into my kitchen and decided I wanted to make my sister's favorite cookie, a snickerdoodle. I just wanted to put a twist on the original snickerdoodle cookie and thought why not replace the white sugar with brown sugar in the recipe. This is how this cookie has now come to be. I did have to adjust how I made them, but they came out perfectly. 

If you want to try these delicious, little cookies here is how...

Ingredients:

14 Tbs butter

1 3/4 cup Brown sugar

2 1/4 cup Flour

1/2 tsp Baking Soda

1/4 tsp Baking Powder

3/4 tsp salt

1 egg plus 1 egg yolk

1 1/2 Tbs vanilla

**in small bowl to the side combine white sugar and cinnamon for rolling the dough in. 

Preheat oven to 350 degrees

Step 1: In a saucepan melt the butter on low. We want to make brown butter for this recipe. Once it starts getting an amber color and a nutty aroma, turn off heat and place in a small bowl and let cool. About 10 minutes. *You still want it to be soft.

Step 2: Once the butter has cooled, cream the brown sugar and brown together until well combined.

Step 3: Add the egg, egg yolk, and vanilla. Combine well.

Step 4: Fold in the dry ingredients until fully blended together.

Step 5: I used a Tablespoon scoop to make these cookies, You can use whatever size scoop you wish. Scoop the dough and roll eat ball in the sugar cinnamon mixture you set aside earlier. Place each dough ball on a parchment lined sheet pan.

Step 6: Bake for 10-12 minutes until the bottom of the cookies are golden brown.

Step 7: Let cool (or don't) and enjoy! 

I paired mine with a cinnamon honey tea, and it was probably the best afternoon snack.

Happy Baking to you all! xo