I love browned butter. I have an almost Pavlovian response to it every time I read it as an ingredient in a recipe. I've made Brown Butter Snickerdoodles before but there's room in the universe and my blog for more than 1 version of it and anything from the "Baked" family of cookbooks has a good chance of being a winner.
Baked Elements. I think I must've lost a few minutes of conscious thought because the next thing you know, I was getting a confirmation email from amazon outlining the expected delivery date of my new baking book. How'd that happen? I decided not to dwell on
8 ounces (2 sticks) unsalted butter, cut into ½” cubes
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 tablespoon plus 2 teaspoons cinnamon, divided
½ teaspoon salt
2 large eggs
1 tablespoon whole milk
1 cup plus 3 tablespoons granulated sugar, divided
½ cup firmly packed light brown sugar
- In a medium skillet, melt the butter over medium heat, swirling the pan occasionally until the foam subsides and the butter turns nut brown, 8 to 10 minutes. Pour the brown butter through a strainer directly into the bowl of a standing mixer fitted with the paddle attachment. Beat the butter on medium-low speed to release the heat and bring it to room temperature, 5 to 7 minutes.
- In a large bowl, whisk together the flour, cream of tartar, baking soda, 1 teaspoon of the cinnamon and the salt.
- In a small bowl, combine the eggs and milk and whisk lightly.
- Once the butter is cooled, turn off the mixer, add 1 cup of the granulated sugar and the brown sugar and beat on medium speed for about 2 minutes. Scrape down the sides of the bowl and beat again for a few seconds. Turn the mixer to low and stream in the egg mixture. Continue beating on medium speed until thoroughly combined, 30 to 45 seconds.
- Add the flour mixture in three parts, beating after each addition for 10 to 15 seconds, or until just barely incorporated. Scrape down the sides of the bowl and gather dough into a mound in the middle. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours.
- Preheat oven to 400⁰F. Line two baking sheets with parchment paper.
- In a wide-mouthed bowl, stir together the remaining 3 tablespoons of sugar and 1 tablespoon plus 1 teaspoon of cinnamon until the mixture is uniform in color.
- Using a small 2-tablespoon-size ice cream scoop with a release mechanism, scoop dough into balls and rolls the dough balls in the cinnamon sugar mixture. Place the cookies about 1 ½” apart on the prepared baking sheets and bake for about 10 minutes, rotating the pans halfway through the baking time, until the cookies are cracked and the fissures are set.
- Set the pans on wire racks to cool for 10 minutes. Use a spatula to transfer the cookies to the racks to cool completely.