Browned Butter Snickerdoodles

By TPMay

Ingredients

• 8 oz unsalted butter, cut into cubes
• 2 3/4-cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 tablespoon plus 2 tsp cinnamon, divided
• 1/2-teaspoon salt
• 2 large eggs
• 1 tablespoon whole milk
• 1 cup plus 3 tablespoons granulated sugar, divided
• 1/2-cup packed light brown sugar

Preparation

Step 1

Melt the butter in a saucepan over medium heat until browned and foam subsides; the butter will smell nutty and caramelly. Pour the browned butter into the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low speed for about 5-7 minutes–this will bring it to room temperature.
Meanwhile, whisk together the flour, cream of tartar, baking soda, 1 tsp of cinnamon, and salt in a medium bowl. Then, in another bowl, whisk together the eggs and the milk.
Once butter is cooled, turn it off and add 1 cup of granulated sugar and all the brown sugar. Beat on medium for 2 minutes; scrape down the sides, beat quickly again, then turn to low and stream in the egg mixture. Beat until thoroughly combined, about 30-45 seconds. Add the flour mixture in three parts, beating until just combined each time. Gather the dough into a mound in the center of the bowl, cover with cling wrap, and refrigerate for at least 1 hour (or up to 24 hours).
Preheat the oven to 400 degrees F and line baking sheets with parchment paper. In a shallow bowl, stir together the remaining 3 tablespoons of sugar and 1 tablespoon plus 1 teaspoon of cinnamon–mixture should be all the same in color.
After chilled, use a small 2-tablespoon capacity cookie scoop to scoop dough into balls and roll in the cinnamon sugar mixture. Place cookies about 1½-inches apart onto sheets and bake for 10-12 minutes each. They’ll be chewy and a tad undercooked in the middle, with cracks at the top. Cool 10 minutes on the pans, then remove to wire rack. Makes 24 cookies
Store at room temperature in an airtight container up to 3 days.