Ingredients (1 dozen cookies)
For the Cookie Dough
- 123g (9 Tbsp) unsalted butter
- 67g (1/3 cup, packed) dark brown sugar
- 67g (1/3 cup) granulated sugar
- 2 tsp vanilla extract
- 1 large egg, room temperature
- 167g (1 1/3 cups) all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp cream of tartar
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 3g (1 1/2 tsp) cornstarch
For the Cinnamon Sugar Coating
- 44g (3 Tbsp + 1 tsp) granulated sugar
- 2 tsp ground cinnamon
Brown the Butter
Place the butter in a light-colored saucepan over medium heat. Let it melt completely – it will foam and sizzle for a few minutes. Stir it occasionally. When the sizzling quiets down, you’ll notice golden-brown specks forming on the bottom and it will smell nutty. Immediately pour the butter and all the brown bits into a large bowl and let it cool in the fridge for about 10 minutes.
Make the Cookie Dough
While the butter cools, whisk together the flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch in a separate bowl.
To the cooled brown butter, add both sugars and the vanilla extract. Whisk to combine. Add the egg and whisk well until everything is fully incorporated.
Fold the dry ingredients into the wet ingredients with a spatula until just combined. Be careful not to over-mix.
Chill the Dough for Three Hours
Cover the bowl tightly and refrigerate for at least three hours. This step is critical for the final texture of the cookie.
Coat and Bake the Cookies at 350F
When you’re ready to bake, preheat your oven to 350F and line a baking sheet with parchment paper. In a small bowl, mix together the granulated sugar and cinnamon for the coating.
Scoop the chilled dough into balls (about 2 heaping tablespoons each) and roll them generously in the cinnamon-sugar mixture. Place them 2-3 inches apart on the prepared baking sheet.
Bake for ~8-10 minutes. The edges will be set, but the centers will still look puffy and slightly underdone. Let them cool on the baking sheet for 10 minutes before moving them to a wire rack.
Brown Butter Snickerdoodles
Ingredients
For the Cookie Dough
- 123g unsalted butter 9 Tbsp
- 67g dark brown sugar 1/3 cup, packed
- 67g granulated sugar 1/3 cup
- 2 tsp vanilla extract
- 1 large egg room temperature
- 167g all-purpose flour 1 1/3 cups
- 3/4 tsp baking soda
- 3/4 tsp cream of tartar
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 3g cornstarch 1 1/2 tsp
For the Cinnamon Sugar Coating
- 44g granulated sugar 3 Tbsp + 1 tsp
- 2 tsp ground cinnamon
Instructions
- Brown butter in saucepan over medium heat until golden specks form and nutty aroma develops. Transfer to bowl, refrigerate 10 minutes.
- Whisk together flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch in separate bowl.
- Mix cooled brown butter with sugars and vanilla. Whisk in egg until well combined.
- Fold dry ingredients into wet ingredients until just combined.
- Cover and refrigerate dough for 3 hours.
- Preheat oven to 350F. Line baking sheet with parchment.
- Mix granulated sugar and cinnamon for coating.
- Roll chilled dough into 2 tablespoon balls, coat in cinnamon sugar mixture.
- Place cookies 2-3 inches apart on baking sheet.
- Bake 8-10 minutes until edges set but centers still puffy.
- Cool on baking sheet 10 minutes before transferring to wire rack.
