Empty My Fridge
The Perfect Cookie for Fall: Brown Butter Snickerdoodles
Ingredients
- Butter1 cup
- Sugar1 ¼ cups
- Brown sugar½ cups
- Egg2
- Vanilla½ tsp
- Flour2 ¾ cups
- Cream2 tsp
- Baking soda1 tsp
- Salt1 tsp
- Cinnamon · ground3 ¼ tsp
Instructions
- Melt the butter in a large skillet over medium-low heat, then raise to medium. Cook, stirring and scraping the bottom, until the sizzling slows and brown specks form.
- Pour the browned butter into a large heatproof bowl and let it cool completely.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
- Stir the cooled butter with the granulated sugar and light brown sugar until combined. Add the eggs and vanilla and stir well.
- Whisk the flour, cream of tartar, baking soda, salt and 1/4 teaspoon cinnamon in a medium bowl. Add to the butter mixture in 4 or 5 portions, stirring until fully combined. The dough will feel stiff.
- Whisk the 1/2 cup granulated sugar with the 1 tablespoon ground cinnamon for rolling.
- Roll the dough into 1 1/2 tablespoon balls, coat each in the cinnamon sugar and place them at least 2 inches (5 cm) apart on the baking sheets.
- Bake at 350°F (175°C) for 9 to 11 minutes. Cool completely on the baking sheet; the centers may look slightly underdone when they come out.
Summarized from Sugar Spun Run's video. Watch it for the details.
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