Browned Butter Snickerdoodles

Notes: the browned butter adds richness and nuttiness to these snickerdoodles. These are also good with little caramel bits mixed into the batter.

Makes about 2-3 dozen cookies.

Dough:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter, sliced
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt

For Rolling:
1/4 cup granulated sugar
2 teaspoons ground cinnamon

In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.

To brown the butter, heat a skillet on medium heat. Add the sliced butter, whisking frequently. Let the butter melt, and continue to cook until butter foams and brown specks appear. The butter will small nutty and become a golden brown color. Remove butter from the heat and let cool to about room temperature.

In a large mixing bowl, combine the brown butter sugars. Mix until blended and smooth. Beat in the egg, yolk, vanilla, and yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined. Chill dough in the refrigerator for at least 30 minutes or overnight.

When ready to bake, preheat the oven to 350 degrees F. In a small bowl, combine the cinnamon and sugar. Scoop dough by tablespoons, form into balls, roll in cinnamon-sugar mixture, then place onto a baking sheet lined with parchment or a silicon baking mat.

Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden-brown. The centers should still be soft. Cool on baking sheets for a few minutes, then transfer to a cooling rack and cool completely.