Browned Butter Snickerdoodles
Browned Butter Snickerdoodle Cookies
3/4 cup (168 g) Browned Butter, melted
1 cup + 2 Tbsp packed (192 g) Brown Sugar
1/2 cup (103 g) Sugar
1 Large Egg + 1 Egg Yolk
1 Tbsp Vanilla
1 Tbsp (12 g) Sour Cream
1 3/4 cup (250 g) Flour
1/2 tsp Salt
1/2 tsp Cinnamon
3/4 tsp Cream of Tartar
3/4 tsp Baking Soda
Cinnamon Sugar Mixture
1/2 cup Sugar
2 Tbsp Cinnamon
1. Brown the Butter
Take room temp butter and cut into chunks, placed into a pan. Heat the stove to medium and stir the butter often. Once melted, the butter will begin to foam and sizzle around the edges.
Keep stirring for like 5–8 minutes from when you started (depending on the amount of butter you used), the butter will turn golden brown. The foam will slightly settle and the milk solids on the bottom of the pan will toast.
Once golden brown it is complete and can be set aside to cool.
2. Mix the Dough
Preheat oven to 350 degrees.
Measure the flour, salt, cinnamon, cream of tartar and baking soda into a bowl and whisk to combine, set aside.
Combine the cooled browned butter and both sugars in a large mixing bowl. Mix until thoroughly combine, slightly fluffy and lighter in color then the mixture started, scraping down the sides to ensure everything is equally mixed.
Incorporate the eggs to the butter mixture, mix in the remaining liquid ingredients and scrape down sides thoroughly. Mix 1/3 of the dry ingredients into the butter mixture at a time until all combined, scrape down sides as you go. Ensure that the batter is properly mixed all throughout the batter.
3. Scoop and bake
Combine cinnamon and sugar mixture in a bowl.
Scoop cookie with to be about a tablespoon in size, toss in sugar and equally space on a parchment lined baking sheet. Bake cookies at 350 degrees for 9-12 minutes or just until set and cooked on the inside.