Snickerdoodles and Christmas Time

Christmas season means so many things.  It means family, and relaxation, and probably snow, and hot chocolate, cookies, stockings, and giving, presents, Christmas songs, lights, and so much more.

snickerdoodles and christmas trees

The end of the semester was busy as always, but I was better about carving out time to be.  To enjoy the Christmas season while still at school, to pause and enjoy the traditions I love with the friends that I love.  So obviously, that meant combining baking and friends.

Snickerdoodles just sounded pretty great that night, and a quick Google search lead me to these snickerdoodles that use browned butter aka they were automatically kicked up a notch.

I didn’t have Cream of Tartar so I called on my favorite neighbors who supplied the needed ingredient and came over to enjoy the finished product.

These cookies are the ideal snickerdoodle: a crisp outside, chewy inside, sweet, and nutty thanks to the browned butter.  They created the perfect Christmas environment in my cozy apartment by the lit up Christmas tree.  The created a reason to gather, to pause in the middle of what could just be busy, to love those around me.


Browned Butter Snickerdoodle Cookies

from Two Peas and Their Pod


2 sticks unsalted butter

1 cup brown sugar

1/2 cup granulated sugar

1 egg

1 egg yolk

1 Tbs vanilla extract

1 Tbs plain Greek yogurt

2 1/2 cups all-purpose flour

1 tsp baking soda

2 tsp Cream of Tartar

1 tsp cinnamon

1/4 tsp salt


scant 1/4 cup sugar

2 Tbs cinnamon


Brown butter by melting both sticks in a saucepan over medium heat.  Let the butter to foam and stir the mixture frequently to avoid burning the bottom.  After 3-5 minutes the butter should begin to look brown.  Remove from heat and set aside to cool.

Once the butter has cooled, add the butter and both sugars to a mixing bowl and mix until well blended.  Part of butter remained separate, that’s okay.  Then blend in the  both eggs, vanilla, and yogurt until combined.

Add the dry ingredients slowly until combined.

Chill the dough.  The original recipe recommends 30-60 minutes in the refrigerator, but I cheated and did 20 minutes in the freezer and it worked.  Meanwhile, combine the topping ingredients in a bowl and preheat the oven to 350ºF.

Roll the chilled dough into tablespoon sized balls and roll in the cinnamon-sugar mixture.  Place dough 2 inches apart on the baking sheet.

Bake for 10-12 minutes until the edges are brown.  Let the cookies sit for at least 2 minutes before transferring to a wire rack to continue cooling.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s