Ingredients
spiced brown butter snickerdoodles
- 1 cup (230 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- ⅓ cup (65 grams) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2.5 cups (310 grams) all purpose flour, spooned and leveled*
- 2 teaspoons (7 grams) cream of tartar
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- ½ teaspoon kosher salt
cinnamon sugar topping
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Melt the butter in a small pot over medium heat. Cook, stirring often, until the butter turns brown and foamy (about 8 minutes). Pour the butter into a large heatproof bowl and let it cool to room temperature (20-30 minutes).
- Once the butter has cooled, add the granulated sugar and brown sugar and beat with an electric mixer for about one minute.
- Add the eggs and vanilla extract and continue beating until smooth.
- In a separate bowl combine the flour, cream of tartar, baking soda, spices (cinnamon, ginger, cloves, allspice and cardamom) and salt.
- Gradually add the flour mixture to the wet mixture and mix until combined.
- Cover and place in the refrigerator for 1 hour.
- Preheat the oven to 375 F (190 C) and line several baking sheets with parchment paper. Make the cinnamon sugar topping by mixing the cinnamon and sugar together in a small dish.
- Using a cookie scoop or spoon, portion the dough out into balls (approximately 2 tablespoons of dough each). Roll the dough through the cinnamon sugar mixture and place them on the prepared baking sheets 2 inches (5 cm) apart. They will flatten as they cook.
- Bake for 10 minutes or until lightly golden around the edges. Let the cookies rest on the baking sheet for 10 minutes and then remove to a wire rack to cool completely.
Notes
Spooned and leveled: Scooping a measuring cup into a flour container can result in much more flour than intended, which can affect the success of your cookies. To get a more accurate measurement, use a spoon to lightly scoop flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.