Brown Butter Snickerdoodle Cookies Old-Fashioned Goes Gourmet

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 1/2 cup Brown sugar
  • 2 tsp Cream of tartar
  • 1 For the topping mix
  • 1/4 tsp Salt
  • 1 cup White sugar

• Dairy

  • 1 cup Butter

• Other

  • 1 teaspoon soda

Found on allourway.com

Description

Ingredients

• 1 cup butter
• 1 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoon cream of tartar
• 1 teaspoon soda
• 1/4 teaspoon salt
• For the topping mix 1/2 cup white sugar with 2 teaspoon cinnamon in a shallow bowl

Directions

• Heat oven to 400 F.
• In a heavy saucepan melt the butter over medium heat. Whisk constantly. The butter will foam and begin to brown; it will have a nutty aroma. This will take 3 to 5 minutes. Be patient and dont rush it. Pour the brown butter into a mixing bowl and let cool.
• Once the butter cools, add the sugars and cream together with an electric mixer. Add the eggs in one at a time and mix thoroughly.
• In another bowl whisk together all the dry ingredients except for the sugar and cinnamon. Add the dry ingredients to the sugar butter mixture and mix well.
• Roll into balls the size of small walnuts. Roll in the sugar/cinnamon mixture.
• Place 2 apart on parchment lined baking sheet.
• Bake until lightly browned but still soft, around 8 to 10 minutes. The cookies puff up at first and then flatten out.
• Cool on wire rack.

Nutrition