Brown Butter Snickerdoodles A Chef Jim Keegan Recipe
Ingredients
- 1 cup unsalted butter
- 3 cups all-purpose flour (360g)
- 2 tsp cream of tartar
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 cup light brown sugar
- 1 1/4 cup sugar, divided
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 tsp ground cinnamon
Instructions
- Step 1In a medium sauce pan over medium heat, melt butter. Reduce heat to medium-low and continue to cook, watching closely and stirring occasionally, until butter simmers, gets foamy, and starts to turn golden.Once simmering stops and butter is deeply golden with brown flecks at the bottom and smells nutty, 5 to 7 minutes, remove from heat. Pour browned butter into a large heatproof bowl and let cool about 10 minutes.Step 2In a medium bowl, whisk flour, cream of tartar, salt, and baking soda.Step 3To bowl with brown butter, whisk in brown sugar and 1 cup granulated sugar until combined. Add eggs and whisk until creamy, then whisk in vanilla. Add dry ingredients and stir with a rubber spatula until just combined. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour or up to 2 days.Step 4Preheat oven to 350°. Line 2 baking sheets with parchment paper. In a small bowl, combine cinnamon and remaining 1/4 cup granulated sugar.Step 5Using a medium cookie scoop (about 3 tablespoons), scoop dough and roll into a ball with your hands.Roll balls in cinnamon-sugar until well coated. Arrange on prepared baking sheets, spacing 2 inches apart.Step 6Bake until edges are set and tops start to crinkle, 12 to 14 minutes. Let cool on trays 5 minutes, then transfer to a wire rack and let cool completely.Step 7Make Ahead: Cookies can made 3 days ahead. Store in an airtight container at room temperature.HAPPY EATING!!
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