Cinnamon Sugar Snickerdoodle Recipe: Chewy Brown Butter Cookies

Instructions:

1. Brown the butter: Melt the unsalted butter in a saucepan over medium heat, stirring constantly until foam subsides and brown milk solids appear at the bottom. Immediately remove from heat and pour, solids and all, into a heatproof bowl. Let cool for about 15 minutes until still liquid but no longer piping hot.
2. Prepare dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
3. Combine wet ingredients: In a stand mixer bowl, beat the cooled brown butter and 1 ½ cups of granulated sugar on medium speed for 2–3 minutes until light and creamy. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
4. Form the dough and chill: Reduce mixer speed to low. Gradually add the dry ingredient mixture until just combined, being careful not to overmix. Cover the bowl and refrigerate for a minimum of 1 hour.
5. Prepare coating and oven: Preheat your oven to 190°C (375°F). Line baking sheets with parchment paper. In a shallow bowl, whisk together the coating ingredients: ½ cup sugar and 2 tablespoons of cinnamon.
6. Roll and coat: Use a cookie scoop (about 1.5 tablespoons) to portion the chilled dough into balls. Roll the balls smoothly between your palms, then generously roll each dough ball in the prepared Cinnamon Sugar coating until fully covered.
7. Bake: Place the coated dough balls on the prepared sheets, spaced 2 inches apart. Bake for 10–12 minutes. The edges should be set, but the centres must look slightly soft and puffy.
8. Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to set their structure before transferring them to a wire rack to cool completely.