I’ve been crazing snickerdoodle cookies ever since reading To All The Boys I’ve Loved Before a few weeks ago. The main character makes them a lot for her little sister, and the author makes them sound so delicious! I decided to make them this weekend, since it’s been a few weeks since I made cookies. Well, they were the perfect choice- sweet without being decadent, excellent with either milk or tea, and small enough in size that you can eat a few in a sitting. Also, the secret ingredient made them extra delicious - who knew a little greek yogurt makes cookies so scrumptious?!
To make -
Whisk together 2 1/2 cups flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon sea salt. Set aside. Next brown the butter - cut 1 cup unsalted butter into cubes and constantly stir on the stove until it froths and small brown bits begin to firm. Let cool.
In a mixing bowl cream together the butter and 1 1/4 cups brown sugar and 1/2 cup granulated sugar. Next add in 1 egg plus 1 egg yolk (I used this egg separator and am really pleased with how well it worked), 1 tablespoon vanilla extract, and 1 tablespoon plain greek yogurt. Cover the dough and let it chill in the refrigerator at least 30 minutes.
Once you are ready to bake the cookies heat the oven to 350 and mix together 1/4 cup sugar and 2 teaspoons ground cinnamon in a small bowl. Form the dough into small balls and roll in the cinnamon sugar. Bake for 9 minutes and then enjoy with a cold glass of milk.
Have you been craving any cookies lately? Are you as surprised as me that the greek yogurt makes them taste so good?