Brown Butter Snickerdoodles
These brown butter snickerdoodles have the perfect balance of brown butter, sweet cinnamon, and tangy cream of tartar.
Equipment
- 1 Small pot
- 1 Whisk
- 1 Baking sheet
Ingredients
- 170 grams Unsalted butter, browned 1 ½ sticks
- 250 grams All purpose flour 2 cups
- 1 ½ teaspoon Cream of tartar
- 1 teaspoon Ground cinnamon
- ½ teaspoon Salt
- 1 teaspoon Baking soda
- 1 Whole Egg
- 1 Yolk Egg
- 135 grams Granulated sugar 1 ⅓ cup
- 1 teaspoon Vanilla extract
Cinnamon Sugar Topping
- 25 grams Granulated sugar 1/4 cup
- 2 teaspoons Ground cinnamon
Instructions
- Brown your butter over medium heat. Stir occasionally until the butter starts to foam, then stir constantly. Once browned, transfer your butter to a heat-proof bowl and place in the freezer to cool for 10-15 minutes.
- While your butter is cooling, prepare your dry ingredients in a medium bowl. To the bowl, add your flour, cream of tartar, cinnamon, salt, and baking soda. Mix until combined.
- When your butter has cooled to room temperature, add it to a large mixing bowl along with your granulated sugar, whole egg, and egg yolk. Whisk until thoroughly combined. Make sure there's no more streaks of egg!
- Add your dry ingredients to the wet ingredients and mix with a rubber spatula until there's no more flour visible.
- Scoop your dough into 3 Tablespoon size balls. You should end up with 10-12 balls.
- In a small bowl, combine 2 teaspoons of cinnamon with 25g (1/4 cup). Roll each dough ball in the cinnamon sugar mixture until well coated.
- Place the dough balls on a tray or plate that will fit in your freezer. Freeze for two hours.
- Preheat your oven to 350F. Bake cookies at 350F for 9-11 minutes or until the cookies no longer look wet on top. You want to under bake them slightly because they'll continue to cook on the tray.