1 ¼cup (2 ½ sticks; 282 grams)unsalted butter;cubed
1 ½cups (300 grams)granulated sugar
2 ¾cups (344 grams)all-purpose flour
2teaspoonscream of tartar
For the cinnamon sugar coating
¼cup (50 grams)granulated sugar
Cut the butter into 1” chunks. In a large sauté pan, cook the butter on medium heat for 5-8 minutes until it reaches a golden amber color and the milk solids have been browned and toasted. Remove from heat, transfer to a bowl and let cool in the fridge until it has reached a softened butter consistency; about 30 minutes. We want to cream the butter so keeping the butter in its melted form won’t do. But the wait is worth it!
In a bowl, combine the flour, cream of tartar, baking soda and kosher salt. Set aside.
In an electric stand mixer fitted with the paddle attachment or using an electric hand mixer, cream the softened browned butter and sugar on medium speed for 3-5 minutes until it has reached a fluffy consistency and is very pale in color. Scrape down the sides of the bowl.
Add the eggs one at a time ensuring each one is incorporated before adding the next. Add the vanilla extract. Scrape down the sides of the bowl.
Reduce the speed to low and slowly add the flour mixture until fully combined.
Line a baking sheet with parchment and portion the cookie dough into balls using a small one-ounce ice cream scoop or a generous, rounded tablespoon. Cover and let the cookie dough chill in the refrigerator for 1 hour or overnight.
Preheat oven to 350 F degrees.
Combine the cinnamon and sugar in a small shallow bowl. Roll each of the cookie dough balls in the cinnamon sugar to evenly coat.
Arrange the cookie dough onto another baking sheet lined with parchment paper keeping 2 inches in between each of the cookies. Bake for 9-11 minutes, rotating the pan halfway. I like to slightly underbake mine for the perfect soft and chewy texture. Let cool on a cooling rack. Or eat them straight out of the oven like I do. Enjoy!
For freezing: Complete steps 1-8. Keep the prepared cookie dough balls on a flat baking tray or plate (not touching!) and freeze until hard. Once frozen, you can transfer them to a sealed plastic bag to free up more room in the freezer. Freezing them on the tray first will ensure that the cookie dough balls don’t stick to each other and become one big blob that will be impossible to separate when your cookie craving hits. Then, bake at 350F for 10-12 minutes.
Brown Butter Snickerdoodles https://studiobaked.com/brown-butter-snickerdoodles/ November 16, 2018