Brown Butter Snickerdoodle Cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup butter
• 1 1/4 cups packed dark brown sugar
• 1/2 cup white sugar
• 1 large egg
• 1 egg yolk
• 1 tablespoon plain Greek yogurt
• 1 teaspoon vanilla extract
• 1/4 cup white sugar
• 2 teaspoons ground cinnamon

Directions

Whisk flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt together in a bowl.

Melt 1 cup butter in a saucepan over medium heat. Cook, whisking constantly, until butter foams, starts to brown, and has a nutty aroma, 2 to 5 minutes. Pour butter into a bowl and stir to cool.

Beat browned butter, brown sugar, and 1/2 cup white sugar together in a bowl until well-mixed. Add egg, egg yolk, yogurt, and vanilla extract; beat until smooth. Stir flour mixture into butter mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until firm, 8 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.

Whisk 1/4 cup white sugar and 2 teaspoons cinnamon together in a shallow bowl.

Divide cookie dough into 2-tablespoon portions and roll into balls. Roll balls in cinnamon-sugar mixture until coated; place 2-inches apart onto prepared baking sheets.

Bake in the preheated oven until still slightly soft in the center and golden brown, 8 to 11 minutes.