Snickerdoodles

Equipment you'll need:

1 frying pan (a light bottom may be helpful here)
1 whisk
1 largish bowl
A set of measuring things
Something to mix with
parchment paper (ideally)
1 smallish bowl
At least 1 cookie sheet (3 is ideal)
Something to cool cookies on (wire racks are ideal)

Supplies for dough:

2 sticks of unsalted butter (8oz)
1 1/4 cup brown sugar (packed; dark is better)
1/2 cup granulated sugar (use baker's sugar!)

1 egg + 1 egg yolk
1 teaspoon vanilla extract
4 teaspoons Greek yogurt (or milk, whatevs)
2 teaspoons cream of tartar
1/2 teaspoon cinnamon
3 dashes salt (freshly ground, this is three turns or so)

2 1/2 cups flour
1 teaspoon baking soda

Supplies for coating:

1/4 cup granulated sugar (feel free to go a little light)
1 1/4 teaspoons cinnamon (feel free to go a little heavy)

Method:

Put the frying pan on the stove over medium heat. Cut the butter into pats and put it in the pan. Whisk until it foams and keep whisking until the butter smells nutty. Pour the butter into the largish bowl.

Wait about 5 minutes, more if you can. This is a good time for a drink - you deserve it!

Add the sugars to the butter and cream; it should increase in volume and lighten in color. I do this by hand; you can use a hand mixer on low or medium.

Add the egg + yolk, vanilla extract, yogurt or milk, cream of tartar, cinnamon, and salt. Mix thoroughly to combine.

Add the flour a half cup at a time and stir until just combined. I do this by hand to control the amount of mixing that happens but you could use a hand mixer on low. A spatula to shove the stuff on the sides down is helpful but not needful. After the first cup of flour, add the teaspoon of baking soda.

Take the dough and put it in the fridge for at least a few hours. This is where the parchment paper comes in if you're using it.

Preheat oven to 350F. Combine the sugar & cinnamon for the coating in the smallish bowl and mix until well-combined.

Take a tablespoon of dough and roll it in the coating mixture. Put the dough on the cookie sheet, leaving about an inch between each cookie. Bake for 9 minutes. Cool on sheet for 4ish minutes, then move to cooling surface.

You should try a cookie from the first sheet and adjust baking times accordingly - more gooey, subtract a minute; more crispy, add a minute or two.

References:

Volz, M. (2012, October 12). Brown butter snickerdoodle cookies [Blog post]. Retrieved from http://www.ambitiouskitchen.com/2012/10/brown-butter-snickerdoodle-cookies/