Brown Butter Snickerdoodle Cookies

• servings: 16 servings
• active time: 10 minutes
• total time: 44 minutes

Ingredients

2 2/3 cups All-purpose flour

1 1/2 tsp Cream of tartar

1 TBSP Cornstarch

1/4 tsp Baking soda

1/4 tsp Baking powder

1 tsp Salt

1 cup Plus 2 TBSP Unsalted butter (browned)

1 1/2 cups White granulated sugar

2 Large eggs (room temperature)

2 tsp Pure vanilla extract

1/4 cup White granulated sugar

1 TBSP Ground cinnamon

Directions

Preheat oven to 350F and place parchment paper on 2 cookie sheets.

Brown

In a large frying pan over medium heat, melt the butter. Use a rubber spatula to continuously stir until butter turn amber in color and the milk deposits separate on the bottom and turn brown. Take off the heat immediately. Cool for 15 minutes.TIP: The butter needs to be room temperature before using. If it is even slightly warm it will lead to the cookies spreading more in the oven and causing the cookie dough consistency to be more soft. If the butter is not cooled after 15 minutes, place in the freezer for 10 minutes to rapidly cool it.

Mix

In a medium sized bowl, sift together the flour, baking soda, baking powder, salt, cream of tartar, and cornstarch. Set aside.

Mix

In a large bowl, mix the browned butter and sugar. Add in the vanilla and eggs. Stir until combined. Fold in the dry ingredients.

Scoop

In a small bowl, mix the sugar and cinnamon. Use a large cookie scoop (3 oz) and scoop large cookie dough balls. Roll the balls in the cinnamon sugar. Place 6 cookie dough balls per cookie sheet.

Bake the cookies for 12-14 minutes (one tray at a time). The cookies are done when edges are slightly golden brown. Leave on cookie sheet for 5 minutes before transferring to cookie sheet.

Nutrition

• Calories: 156 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Sodium: 170 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 1 g
• Total Sugars: 22 g
• Protein: 2 g