Cookie Dough
Sugar Coating
Preheat oven to 180°C and line two baking trays with baking paper and set aside.
Cut butter into evenly sized pieces. Melt it in a small saucepan over a medium-high heat and using a whisk, gently swirl the butter around the pan to melt.
Once the butter is completely melted, it will begin to foam. Turn the heat down to medium and let it bubble for 2-3 minutes, whisking frequently until brown milk solids appear.
As soon as the butter is toasty brown and smells nutty, remove from heat and transfer into a heat-proof bowl.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, cinnamon and salt.
Add light brown sugar and granulated sugar in a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment.
Carefully pour in melted butter and mix together for 4-5 minutes.
Scrape down the sides of the bowl and add the egg and egg yolk, vanilla extract and yoghurt and mix for 1 minute.
Add the flour mixture and mix on low speed until combined and a dough forms.
In a separate small bowl add the ingredients for the sugar coating and stir until combined.
Roll the dough into balls using about 2 tablespoons of dough for each cookie.
Roll each cookie dough ball in the cinnamon-sugar mixture until thoroughly coated.
Place cookies on prepared baking trays, leaving enough room between each cookie to account for spreading – about 5 cm.
Bake for 8-10 minutes or until cookies are set around the edges but still soft in the centre. Be careful not to overbake!
Allow snickerdoodle cookies to cool on the baking sheet for 5-10 minutes before moving to a wire rack to cool completely.
Cookie Dough
Sugar Coating
Preheat oven to 180°C and line two baking trays with baking paper and set aside.
Cut butter into evenly sized pieces. Melt it in a small saucepan over a medium-high heat and using a whisk, gently swirl the butter around the pan to melt.
Once the butter is completely melted, it will begin to foam. Turn the heat down to medium and let it bubble for 2-3 minutes, whisking frequently until brown milk solids appear.
As soon as the butter is toasty brown and smells nutty, remove from heat and transfer into a heat-proof bowl.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, cinnamon and salt.
Add light brown sugar and granulated sugar in a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment.
Carefully pour in melted butter and mix together for 4-5 minutes.
Scrape down the sides of the bowl and add the egg and egg yolk, vanilla extract and yoghurt and mix for 1 minute.
Add the flour mixture and mix on low speed until combined and a dough forms.
In a separate small bowl add the ingredients for the sugar coating and stir until combined.
Roll the dough into balls using about 2 tablespoons of dough for each cookie.
Roll each cookie dough ball in the cinnamon-sugar mixture until thoroughly coated.
Place cookies on prepared baking trays, leaving enough room between each cookie to account for spreading – about 5 cm.
Bake for 8-10 minutes or until cookies are set around the edges but still soft in the centre. Be careful not to overbake!
Allow snickerdoodle cookies to cool on the baking sheet for 5-10 minutes before moving to a wire rack to cool completely.
