Cooking in Quarantine
By Avery Smith '23
I have had my fair share of cooking successes (and a lot more fails) in the past, but over quarantine, I started cooking and baking a lot more. I had a lot more free time, so I was able to perfect one of my favorite recipes. If you want to make brown butter salted caramel snickerdoodles, here is my recipe!
Brown Butter Salted Caramel Snickerdoodles
2 ½ cups flour
2 tsp cream of tartar
½ tsp salt
1 ¼ cups dark brown sugar
1 large egg
1 additional egg yolk
1 tbsp Greek yogurt
¼ cup granulated sugar
1 tsp baking soda
½ tsp cinnamon
1 cup unsalted butter
½ cup granulated sugar
1 tbsp vanilla
1 cup caramel squares
2 tsp cinnamon
In a bowl, mix flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
Brown your butter by heating a sauce pan to medium/high heat. Add sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom of the pan. Watch closely because the change happens quickly and you do not want it to burn. You will start to smell a nutty aroma and once it turns a brown color, remove it from the heat, and let it cool to room temperature.
While the butter is cooling, cut caramel squares into thirds or fourths.
In a stand mixer, combine the brown butter, brown sugar, and ½ cup regular sugar (the ¼ cup sugar will be used for rolling the cookies). Mix until blended and smooth.
Beat the egg, yolk, vanilla, and yogurt until combined. Slowly add the dry ingredients until combined.
Form the dough into a ball and cover with plastic. Chill in a refrigerator for 30 min. or overnight.
Measure about 1 teaspoon of dough and roll into a ball. Flatten the ball, add 1 piece of caramel, and roll back into a ball. Make sure the caramel is completely covered so it will not stick to the pan.
Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place the cookies on a cookie sheet lined with parchment paper. Place them 2 inches apart. Sprinkle lightly with sea salt.
Bake for 8-10 minutes or until the edges turn lightly brown. The centers will be soft. Allow the cookies to cool for 2-3 minutes and then transfer to a cooling rack.
Now I can promise that those cookies are delicious, but if that is a little too high maintenance for you, my other favorite quarantine recipe was Pop Tarts!
Unwrap Pop Tart.
Put it in the toaster and toast it.
When it's done, put it on a plate.