Brown Butter Snickerdoodles

Steps

1. 1Make the brown butter: Add the diced butter to a small light-colored skillet or pot. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Allow the butter to bubble and “cook” until it begins to change from a bright yellow color to a golden brown color. Continually stir the butter as you see the foam start to dissipate and brown bits begin to form in the bottom of the pan. Cook and stir the butter until it is a golden brown color and has a nutty aroma. Remove the butter from the heat and transfer to a heat safe dish to cool slightly.
2. 2Add the granulated sugar, dark brown sugar, cinnamon, eggs, and vanilla extract to a mixing bowl. Whisk until well combined. Pour in the cooled brown butter and stir again until the butter is well incorporated.
3. 3Sift the all purpose flour, cream of tartar, baking soda, and salt into the wet ingredients. Use a wooden spoon or rubber spatula to stir until well combined and you have a dough.
4. 4Transfer the cookie dough to a fridge and let chill for 30 minutes.
5. 5Make the Cinnamon Sugar Topping: Add the granulated sugar and cinnamon to a small bowl. Use a fork to stir until well combined.
6. 6After the dough has chilled use a small cookie scoop (the size of 1 tablespoon) to scoop the dough and use your hands to roll the dough into balls.
7. 7Roll the balls of dough in the cinnamon sugar topping until well coated. Place the balls on a parchment lined baking sheet, 2 inches apart.
8. 8Bake the cookies at 350 degrees for 10 minutes. The edges of the cookies will be set and the middle will still look slightly underdone. Let the cookies cool for 1 minute on the pan before transferring to a wire rack to finish cooling. Sprinkle a bit of extra cinnamon sugar on top of the cookies before they cool if you prefer.