Brown Butter Snickerdoodle Cookies: Kate's Quicks Bites

Chad Whittington, President and CEO of CAPA-Columbus Association for the Performing Arts, talks about the history of CAPA and his own journey

Ingredients

• 2 ½ cups all purpose flour 
• 1 teaspoon baking soda 
• 2 teaspoons cream of tartar 
• 2 ½ teaspoons cinnamon, divided 
• ¼ teaspoon salt 
• 2 sticks unsalted butter 
• 1 ¼ cup packed dark brown sugar 
• ½ cup + ¼ cup granulated sugar 
• 1 large egg plus 1 egg yolk 
• 1 teaspoon vanilla extract 
• 1 tablespoon plain greek yogurt 

Directions

• Place butter in large sauce pan melt over medium heat. Whisk constantly.
• Let the butter foam and continue whisking for a few minutes until it begins to brown. Remove from heat once it begins to smell nutty. Immediately transfer to a bowl and cool for 5-10 minutes.
• In a separate bowl combine flour, baking soda, cream of tartar, ½ tsp cinnamon and salt.
• Add brown butter sugar and ½ cup granulated sugar to bowl of an electric mixer. Mix on medium speed for about 1 minute.
• Next, add egg, egg yolk, vanilla and yogurt. Beat on medium speed until smooth & creamy.
• Cover dough with plastic wrap and chill in fridge for 2-3 hours.
• Preheat the oven to 350 degrees F.
• Measure about 2 tablespoons dough and roll into a ball.
• Mix the remaining sugar and cinnamon in a bowl.
• Roll dough balls in cinnamon-sugar mixture and place on cookie sheet about 2 inches apart.
• Bake cookies 8-12 minutes or until they begin to turn golden brown.
• Cool at least 5 minutes and Enjoy!

This recipe was adapted from ambitious kitchen.

Find out more about CAPA at https://www.capa.com