Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
Cut butter into evenly sized pieces. In a small saucepan, melt butter over medium-high heat. Using your 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 to the bowl of a stand mixer or into a large heat-proof bowl.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, cinnamon and salt.
Add the light brown sugar and granulated sugar to the browned butter. Beat this mixture with the paddle attachment on the stand mixer or with a handheld mixer on medium-low speed for 4-5 minutes or until the mixture is cool to the touch.
Scrape down the sides of the bowl and add the egg and egg yolk, vanilla extract and yogurt. 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. 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 sheets. Leave enough room between each cookie to account for spreading, about 2 inches.
Bake for 8-10 minutes or until cookies are set around the edges but still soft in the center. 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.
Preheat oven to 180°C. Line two baking sheets with parchment paper and set aside.
Cut butter into evenly sized pieces. In a small saucepan, melt butter over medium-high heat. Using your 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 to the bowl of a stand mixer or into a large heat-proof bowl.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, cinnamon and salt.
Add the light brown sugar and granulated sugar to the browned butter. Beat this mixture with the paddle attachment on the stand mixer or with a handheld mixer on medium-low speed for 4-5 minutes or until the mixture is cool to the touch.
Scrape down the sides of the bowl and add the egg and egg yolk, vanilla extract and yogurt. 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. 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 sheets. Leave enough room between each cookie to account for spreading, about 2 inches.
Bake for 8-10 minutes or until cookies are set around the edges but still soft in the center. 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.
Ugandan Pure Vanilla Extract
