Brown Butter Snickerdoodles

There are four different types of cookies in my kitchen right now. I had no choice but to eat cookies for lunch today. Is that bad? I have been having so much fun experimenting with new cookie recipes over the past few weeks, but I always have a hard time giving them all away. Other than my dad, no one in my family really eats my baked goods. At Thanksgiving dinner, my aunt asked my brother if he wanted a piece of pie and ice cream. He responded, "No, I don't really like dessert". Umm, what?? Are you even related to me?? I can't imagine ever saying something like that. Especially if it means missing out on these Brown Butter Snickerdoodles. 

These Brown Butter Snickerdoodles were one of the desserts I brought to the Boston College Basketball Christmas party last night. In my book, brown butter makes anything better. I just love the nutty smell and flavor of brown butter. These cookies puffed up quite nicely in the oven, resulting in thick and chewy cookies full of cinnamon flavor. This was the first recipe I tried from my newest cookbook, Baked Elements. I have the other cookbooks by Matt Lewis and Renato Poliafito and I cannot say enough good things about them. All of their recipes turn out perfectly- I can't wait to try more from this one! 

Brown Butter Snickerdoodles

Recipe from Baked Elements by Matt Lewis and Renato Poliafito

1 cup (2 sticks) unsalted butter
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1 tbsp + 2 tsp cinnamon, divided
1/2 tsp salt
2 eggs
1 tbsp milk
1 cup + 3 tbsp sugar, divided
1/2 cup light brown sugar

In a medium sized skillet, melt butter over medium heat. Continue to cook butter until it becomes golden brown in color and smells nutty in flavor. Pour the brown butter into the bowl of stand mixer fitted with a paddle attachment. Beat butter on medium speed for 5-7 minutes to bring it to room temperature.
In a large bowl, whisk together the flour, cream of tartar, 1 teaspoon of cinnamon and salt. Set aside.
In a medium bowl, whisk together the eggs and milk until fully incorporated. Set aside.
When the butter is cooled, add 1 cup of sugar and the brown sugar to the mixer bowl. Beat until light and creamy, scraping down the side of the bowl as necessary.
With the mixer on low speed, slowly add the milk and egg mixture. Mix until fully incorporated.
In three additions, slowly add the dry ingredients, scraping down the side of the bowl as necessary. Mix until fully combined.
Turn off the mixer. Cover the bowl and allow the dough to chill in the refrigerator for at least an hour (or up to 24 hours).

Preheat the oven to 400 degrees. Line two baking sheets with parchment paper and set aside.
In a small bowl, whisk together the remaining 3 tablespoons of sugar and 1 tablespoon + 1 teaspoon of cinnamon.
Using a small ice cream scoop, scoop cookie dough into balls. Roll each ball into the cinnamon sugar mixture. Transfer balls to the prepared baking sheets, spacing about 1 1/2 inches apart. Bake for about 10 minutes, rotating the pan halfway through. Cookies should be cracked on top and golden brown around the edges. Allow cookies to cool on sheets for a few minutes. Transfer them to a cooling rack to cool completely.

Enjoy :)