Brown Butter Snickerdoodle Cookies

 

1 cup (2 sticks) unsalted butter

3 cups all-purpose flour

2 tsp cream of tartar

1 tsp kosher salt

1/2 tsp baking soda

1/2 cup packed light brown sugar

1 1/4 cups granulated sugar, divided

2 large eggs

1 tsp vanilla extract

2 tsp ground cinnamon

In a medium pot over medium heat, melt the butter. Reduce heat to medium low and stir occasionally until the butter simmers, foams, and starts to turn golden. Remove from heat when butter is deep gold with brown flecks at the bottom and smells nutty (5 to 7 minutes). Pour browned butter into a large heatproof bowl and let cool 10 minutes.

In a medium bowl, whisk together flour, cream of tartar, salt, and baking soda.

To bowl of brown butter, whisk in brown sugar and 1 cup of granulated sugar until combined. Add eggs and vanilla and whisk until creamy. Add dry ingredients to bowl and stir until just combined. Cover bowl with plastic wrap and refrigerate at least 1 hour and up to 2 days.

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a small bowl, combine cinnamon and remaining 1/4 cup granulated sugar.

Using a medium cookie scoop (3 TB), scoop dough and roll into a ball with your hands. Roll the balls in the cinnamon sugar mix until coated. Arrange on baking sheets, about 2" apart.

Bake 12-14 minutes until edges are set and tops start to crinkle. Let cool on trays for 5 minutes, then transfer to a wire rack to cool completely.