Brown Butter Snickerdoodles
- 1 cup (2 sticks) unsalted butter
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 tablespoon plus 2 teaspoons 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
Adapted from sweetpeaskitchen.com
In a 10-inch skillet over medium-high heat, melt butter. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove from heat and transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed for 5-7 minutes to cool the butter to room temperature.
In a medium bowl, whisk the flour, cream of tartar, baking soda, 1 teaspoon of cinnamon and salt together.
In a small bowl, whisk the eggs and milk until combined.
When the butter has cooled, in the bowl of a stand mixer fitted with the paddle attachment, beat together the browned butter, granulated sugar and brown sugar until combined and no lumps remain, about 2 minutes. With the mixer on low, slowly add the egg mixture beating until well combined. With the mixer on low speed, add the dry ingredients in 3 additions, beating just until the dough comes together. Cover the bowl and chill the dough in the refrigerator for at least 1 hour or up to 24.
When ready to bake, preheat oven to 400 F. Line two baking sheets with parchment. Place the remaining 3 tablespoons sugar and 4 teaspoons of cinnamon for rolling in a shallow bowl.
Roll 2 ounces of dough (about two heaping tablespoons) into a ball between your palms, roll the ball in the cinnamon-sugar mixture, and then place it on the prepared baking sheet spacing the balls about 2 inches apart. If you desire a thinner cookie, flatten the tops of each cookie very slightly with your hand.
Bake cookies one sheet at a time, until tops slightly cracked and edges are just set, about 10 minutes. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 2 minutes, then using a wide metal spatula, transfer the cookies to the rack to cool completely.