Brown Butter Snickerdoodle Cookies: Your New Favorite Cookie, Hands Down

👩‍🍳 Instructions

1. 1

   Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. 2

   In a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a rich amber color and small, fragrant brown bits appear at the bottom (about 5-7 minutes). Immediately pour the browned butter into a large, heat-proof mixing bowl, including all the brown bits. Let cool for 10 minutes.
3. 3

   To the slightly cooled brown butter, add 1 1/4 cups granulated sugar and the light brown sugar. Whisk vigorously until smooth. Add the egg and vanilla extract, whisking until fully combined.
4. 4

   In a separate small bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed with an electric mixer or a sturdy spatula until just combined. Do not overmix.
5. 5

   In a shallow dish, combine the remaining 1/4 cup granulated sugar and the 2 tablespoons of ground cinnamon for the coating.
6. 6

   Scoop out dough (about 1.5 tablespoons per cookie) and roll into neat balls. Roll each dough ball generously in the cinnamon-sugar mixture until completely coated.
7. 7

   Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are set and the centers still look slightly soft. Do not overbake.
8. 8

   Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!