Browned Butter Snickerdoodles

What stands out about these cookies is their nutty/ toffee flavor which comes from browning the butter. They're crispy on the outside, chewy on the inside, and the brown sugar melts in your mouth.

Browned Butter Snickerdoodles:
recipe from: Ambitious Kitchen

Ingredients:
2 1/2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar**
1/2 teaspoon cinnamon
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter
1¼ cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoons vanilla extract
1 tablespoon plain greek yogurt
For rolling mixture:
1/4 cup sugar
2 teaspoons cinnamon

** I didn't have cream of tartar so I omitted the cream of tartar and the baking soda, and just used 4 tsp of baking powder instead.

Melt the butter in a saucepan and whisk it constantly. The butter will turn brown and start to give off a nutty smell. At this point, remove it from the heat and let it cool slightly.  Whisk in the sugars and then add the eggs, vanilla, and yogurt.
In a separate bowl, mix together the flour, baking soda, cream of tartar, cinnamon, and salt.
Stir the flour mixture into the butter mixture until just combined. Refrigerate or freeze the dough until it is very cold. This will help the cookies keep their shape in the oven. Preheat the oven to 350 degrees Fahrenheit. Mix together the cinnamon and sugar, make the dough balls, and roll the balls in the sugar. Bake for 8-11 minutes until the edges are browned but the middle looks slightly underdone.