Brown Butter & Goat Cheese Snickerdoodle Cookies
Rich, tangy, and delectable cookies with a familiar chewy texture.
- 1/2 cup unsalted butter
- 1 cup light brown sugar plus extra 1/4 cup for rolling
- 1/2 whole egg + egg yolk mixture
- 2.5 oz goat cheese (5 tbsp)
- 1/2 tsp vanilla extract
- 11/4 cup all purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tbsp cinnamon plus additional 2 tsp for rolling
- 1/4 tsp kosher salt
Place butter in small saucepan on medium heat. Whisk constantly as butter foams then becomes deeper in color (3-6 minutes depending on quality). When liquid has a nutty aroma and is amber in color, remove from heat and pour into heat-safe bowl and let cool for at least 10 minutes.
Pour browned butter into bowl or stand mixer along with brown sugar. Combine thoroughly, then add egg/yolk mixture, vanilla extract, and goat cheese. Mix for 1-2 minutes.
Whisk together flour, baking soda, salt and cinnamon in a separate bowl. Slowly add dry ingredients to wet and mix ( medium low if using stand mixer) just until combined.
Wrap dough in plastic and chill for at least 90 minutes. After chilling, preheat oven to 350 and roll dough into 1 tablespoon balls. Roll balls in brown sugar cinnamon mixture and place on parchment-lined cookie sheet. Bake for 8-10 minutes. They are ready to take out when edges are golden with a center that looks slightly underdone. Let cool for 5 minutes.
- This is a small-batch recipe - feel free to double for a crowd!
- Dark brown sugar can be used in place of light for an even deeper taste.
- Let goat cheese come to room temperature before incorporating.